Turkey 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 coaxes out a deep, toasty flavor from the seeds before the food processor does its magic, transforming them into something impossibly smooth and rich. Honey adds a gentle sweetness, cinnamon brings warmth, and a splash of vanilla rounds everything out into a spread that tastes far more indulgent than its short ingredient list suggests. Since it's built entirely from seeds and pantry staples, there's no poultry-derived ingredient anywhere near it — just pure, wholesome flavor from start to finish. It's endlessly versatile too: swipe it on toast, stir it into oatmeal, or use it as a dip for apple slices. Stored in a jar on the counter or tucked in the fridge, a fresh batch is always within reach for whenever a craving strikes.
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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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