Breastfeeding Friendly Paleo Sunflower Seed Butter
Creamy, naturally sweet, and made from just a handful of wholesome ingredients, this sunflower seed butter is the kind of spread you'll want to keep stocked at all times. Toasting the seeds before blending is the secret move here ā it deepens the flavor and coaxes out the natural oils that make the final texture so luxuriously smooth. Coconut oil, honey, sea salt, and a touch of vanilla round everything out without any additives or preservatives that can sneak into store-bought versions. For anyone navigating the extra nutritional demands of breastfeeding, knowing exactly what's going into your food matters, and this recipe keeps things clean and simple from start to finish. Sunflower seeds are a solid source of healthy fats and minerals, making this an easy, satisfying way to fuel up between meals or add substance to snacks. The whole process happens in a food processor, so there's minimal cleanup and no special equipment required. A jar of this in the fridge means you're always one spoonful away from something genuinely delicious.
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Learn more āIngredients
16 servings
- 3 cups raw sunflower seeds (shelled)
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- Ā½ tsp fine sea salt
- Ā½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Spread the sunflower seeds in a single layer on a baking sheet and toast for 10ā12 minutes, stirring once halfway through, until lightly golden and fragrant ā watch closely in the final 2 minutes, as they can brown quickly.
- 2
Remove the seeds from the oven and let them cool on the baking sheet for 10 minutes, until no longer steaming.
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