Pescatarian Homemade Sunflower Seed Butter
Creamy, nutty, and lightly sweet, this homemade spread is the kind of thing you'll want to put on absolutely everything — toast, apple slices, oatmeal, a spoon. Roasting the raw sunflower seeds first is the real secret here, coaxing out a deep, toasty flavor before a long spin in the food processor transforms them into something impossibly silky. The honey adds gentle sweetness, the cinnamon gives it warmth, and a splash of vanilla rounds everything out into a spread that tastes far more indulgent than its short ingredient list suggests. It fits beautifully into a pescatarian lifestyle since it delivers satisfying plant-based protein and healthy fats without any animal products beyond the honey. Store-bought versions often come loaded with added oils, stabilizers, or sugar, so making your own means you know exactly what's going in the jar. 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 →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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