Low Iodine Paleo Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, this homemade sunflower seed butter is the kind of pantry staple you'll want to keep stocked at all times. Toasting the seeds before blending is the secret weapon here ā it draws out a rich, roasted depth that store-bought versions rarely match. The food processor does the heavy lifting, transforming humble seeds into a smooth, glossy butter with just a little patience and a few scrapes of the bowl. Every ingredient in this recipe is naturally low in iodine, which makes it a genuinely stress-free spread when you're navigating dietary restrictions that rule out so many packaged alternatives. Coconut oil keeps the texture silky, honey adds a gentle sweetness, and a touch of sea salt ties it all together without any of the additives or stabilizers hiding in commercial nut butters. It stores beautifully at room temperature or in the fridge, so you can make a full batch and reach for it all week long on toast, fruit, or straight from 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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