Rye Free Homemade Sunflower Seed Butter

Creamy, nutty, and just a little 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 coaxes out a deep, toasty flavor from the seeds before the food processor does its magic, transforming them into something impossibly smooth and rich. The honey and cinnamon add warmth without overwhelming the natural nuttiness, and a touch of vanilla rounds everything out beautifully. Store-bought seed butters can be a minefield of hidden grains and shared-facility warnings, so making your own from scratch puts you fully in control of every single ingredient. The process takes a little patience as the seeds go from crumbly meal to silky butter, but the payoff is absolutely worth it. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. It keeps well at room temperature for two weeks or in the fridge for up to a month, so one batch goes a long way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →