Cinnamon Free Paleo Sunflower Seed Butter
Toasted sunflower seeds are the unsung hero of the nut butter world, and this homemade version proves they deserve a permanent spot in your pantry. Many store-bought seed butters sneak in additives, stabilizers, or spice blends that can be hard to vet ā making a batch from scratch means you know exactly what's in the jar. The process is surprisingly hands-off: a quick toast in the oven coaxes out a deep, nutty aroma, and then the food processor does the heavy lifting, transforming those seeds into a glossy, pourable butter over just a few minutes of blending. Coconut oil keeps the texture silky, honey adds a gentle sweetness, and a touch of sea salt rounds everything out beautifully. Vanilla powder is an optional flourish that gives the finished butter a warm, bakery-like quality without any spice blends or flavoring extracts. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon ā it's that good. A sealed jar keeps well at room temperature for two weeks, so you can make a full batch and enjoy it all week long.
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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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