Turmeric 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 from a crumbly meal into a silky, pourable butter with nothing but time and a few scrapes of a spatula. Honey adds a gentle sweetness, cinnamon brings warmth, and a touch of vanilla rounds everything out into something that tastes genuinely special. Many commercial nut and seed butters sneak in additives or spice blends that can be hard to vet, so making your own means you control every single ingredient that goes into the jar. The whole process is surprisingly hands-off, and the result keeps well at room temperature for two weeks or in the fridge for up to a month. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here.
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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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