Citric Acid Free Paleo Sunflower Seed Butter
Creamy, rich, and made entirely from scratch, this sunflower seed butter is the kind of pantry staple that earns a permanent spot on your shelf. For anyone navigating a citric acid sensitivity, store-bought nut and seed butters can be a minefield ā many commercial versions sneak in preservatives, natural flavors, or additives that hide citric acid on the label. This recipe keeps things beautifully clean: raw sunflower seeds, coconut oil, honey, sea salt, and an optional touch of vanilla powder ā nothing more. Toasting the seeds first is the secret weapon here, coaxing out a deep, nutty flavor that makes the finished butter taste far more complex than its short ingredient list suggests. The food processor does the heavy lifting, slowly transforming those toasted seeds into a glossy, pourable butter that rivals anything you'd find at a specialty store. It keeps at room temperature for two weeks or in the fridge for a full month, so you can batch it once and spread it on everything for weeks.
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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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