Seed Oil Free Homemade Sunflower Seed Butter
Creamy, nutty, and subtly sweet, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. Most commercial nut and seed butters sneak in refined vegetable or seed oils to improve texture and shelf life, but this one gets its silky consistency entirely from the natural oils released as the seeds process — no canola, no sunflower oil added, nothing extra. A low-and-slow roast at 325°F coaxes out deep, toasty flavor before the food processor does its magic, transforming humble raw seeds into something genuinely luxurious. Honey, cinnamon, and a touch of vanilla round out the flavor without overpowering the seeds themselves. It takes a little patience at the food processor, but the payoff is a jar of clean, wholesome butter you can feel good about spreading on toast, stirring into oatmeal, or eating straight off the spoon. Store it on the counter for up to two weeks or pop it in the fridge for longer keeping — if it lasts that long.
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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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