Xanthan Gum 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 it from a store. Roasting the seeds first is the real secret — that 12–15 minutes in the oven deepens their natural flavor and sets you up for a butter that's genuinely rich and complex. From there, the food processor does the heavy lifting, slowly transforming those toasted seeds into something silky and luscious with nothing but patience and a few scrapes of a spatula. A touch of honey, cinnamon, and sea salt rounds everything out into a spread that tastes far more indulgent than its short ingredient list suggests. Many commercial nut and seed butters sneak in stabilizers and thickeners that can be a real problem for people avoiding certain additives — making this from scratch means you know exactly what's in the jar. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon; it keeps at room temperature for two weeks or in the fridge for up to a month, so a single batch goes a long way.
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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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