Paraben Free Homemade Sunflower Seed Butter
Creamy, nutty, and just sweet enough, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the jarred stuff. A quick roast in the oven coaxes out a deep, toasty flavor before the seeds go into the food processor, where patience and a few scrape-downs transform them into something genuinely silky. A touch of honey, cinnamon, and sea salt round everything out into a balanced, complex butter that works on toast, stirred into oatmeal, or eaten straight off a spoon. For anyone navigating parabens in packaged foods — preservatives that sneak into processed spreads and flavored nut butters — making this at home puts you fully in control of every single ingredient. There are no additives, no preservatives, and no mystery stabilizers here, just seeds and a handful of clean pantry staples. The vanilla extract is optional but adds a lovely warmth if you have a pure, additive-free bottle on hand. Store it in a jar on the counter or pop it in the fridge, and you've got a reliable, wholesome staple ready to go whenever you need it.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the sunflower seeds in a single, even layer on a rimmed baking sheet.
- 2
Roast the seeds for 12–15 minutes, stirring once halfway through, until they are lightly golden and fragrant — watch closely in the final few minutes, as they can darken quickly.
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