Citrus Free Paleo Sunflower Seed Butter
Nut butters are a pantry staple, but store-bought versions often sneak in refined oils, additives, or ingredients that don't work for everyone ā this homemade version keeps things clean and simple. Toasting the sunflower seeds first is the real secret here: it coaxes out a deep, nutty aroma and 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 golden seeds into a thick, glossy spread that's rich, slightly sweet, and completely satisfying. Coconut oil helps the texture come together smoothly, while honey and a touch of vanilla powder round out the flavor without any citrus-derived ingredients in sight. It's a naturally bright, wholesome spread that works beautifully on apple slices, stirred into smoothies, or eaten straight off the spoon. Made in one batch, it keeps well at room temperature or in the fridge, so you always have something nourishing on hand.
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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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