Capsaicin Free Paleo Sunflower Seed Butter
Creamy, nutty, and naturally sweet, this homemade sunflower seed butter is the kind of pantry staple you'll want to keep stocked at all times. Toasting the seeds first is the real secret ā it deepens their flavor and gives the finished butter a rich, roasted quality that store-bought versions rarely match. From there, the food processor does all the heavy lifting, slowly transforming those golden seeds into a silky, pourable spread with just a handful of clean ingredients. Coconut oil keeps it smooth, honey adds a gentle sweetness, and a touch of vanilla powder rounds everything out beautifully. For anyone navigating a sensitivity to capsaicin, this recipe is a genuinely safe and satisfying option ā no spice-adjacent ingredients, no hidden heat, just wholesome whole-food goodness. It keeps well at room temperature for up to two weeks, making it an easy grab for toast, apple slices, or straight off the spoon.
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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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