Peanut Free Homemade Sunflower Seed Butter
Creamy, nutty-tasting, and made entirely from sunflower seeds, this homemade spread is the kind of thing that makes you wonder why you ever bought the store-bought version. Roasting the seeds first is the real secret — that 12–15 minutes in the oven coaxes out a deep, toasty flavor that transforms a humble seed into something genuinely craveable. From there, the food processor does the heavy lifting, slowly breaking the seeds down from a crumbly meal into a silky, pourable butter that rivals anything you'd find on a shelf. A touch of honey, cinnamon, and sea salt round everything out, giving the finished spread a warmth and balance that feels almost indulgent. Store-bought nut and seed butters can be a minefield when it comes to shared equipment and cross-contact warnings, so making your own at home puts you fully in control of every single ingredient. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. Stored in a jar on the counter or tucked in the fridge, a fresh batch keeps well and disappears even faster.
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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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