Paleo Homemade Sunflower Seed Butter
Creamy, nutty, and naturally sweet, this sunflower seed butter is the kind of pantry staple that earns a permanent spot on your counter. Store-bought versions often sneak in refined oils, added sugars, or preservatives that have no business being in a clean-eating kitchen ā making this homemade batch a genuinely better option. Raw sunflower seeds go into the oven first, where a quick roast at 325Ā°F draws out their deep, toasty flavor before the food processor does its magic. The transformation from crumbly meal to silky, pourable butter takes patience and a few scrape-downs, but the result is completely worth it. A touch of honey, cinnamon, and sea salt round out the flavor in a way that feels indulgent without straying from whole, real ingredients. Spread it on apple slices, stir it into a smoothie, or eat it straight from the jar ā no judgment here. It keeps at room temperature for two weeks or in the fridge for a full month, so one batch goes a long way.
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Learn more āIngredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
- Ā½ tsp ground cinnamon
- Ā½ tsp fine sea salt
- Ā½ tsp pure vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Spread the sunflower seeds in a single, even layer on a rimmed baking sheet.
- 2
Roast the seeds for 12ā15 minutes, stirring once halfway through, until they are lightly golden and fragrant ā watch closely in the final few minutes, as they can darken quickly.
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