Rice Free Homemade Sunflower Seed Butter
Creamy, nutty, and lightly sweet, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. A quick roast in the oven at 325°F coaxes out a deep, toasty flavor before the seeds hit the food processor — and from there, it's just a matter of patience as they transform from crumbly meal into a silky, pourable butter. Honey adds a gentle sweetness, cinnamon brings warmth, and a splash of vanilla rounds everything out into something that tastes genuinely special. Since every ingredient goes straight from your kitchen into the jar, there's no guesswork about hidden fillers or starchy additives that can sneak into commercial nut and seed butters. It's naturally free of grains and rice-based thickeners, which makes it a clean, reliable choice for anyone navigating those restrictions. Slather it on apple slices, stir it into a smoothie, or eat it straight off the spoon — no judgment here. Store it in a jar at room temperature for up to two weeks, or refrigerate it to keep it fresh for a full month.
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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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