Mushroom Free Paleo Sunflower Seed Butter
Creamy, nutty, and naturally sweet, this homemade sunflower seed butter is the kind of pantry staple that makes you wonder why you ever bought the store-bought version. Toasting the seeds first is the real secret ā it deepens their flavor and gives the finished butter a rich, almost caramel-like quality that's hard to beat. The food processor does the heavy lifting, slowly transforming those golden seeds into a silky, pourable butter with nothing more than coconut oil, honey, sea salt, and a touch of vanilla. Every single ingredient here is clean and whole-food approved, making it a natural fit for paleo eating without any compromise on taste or texture. It's completely free from fungi-derived ingredients or any of the sneaky additives that can show up in commercial nut and seed butters. Spread it on apple slices, swirl it into a smoothie, or eat it straight off the spoon ā no judgment. A jar of this keeps beautifully on the counter for two weeks, so you can make a batch on Sunday and enjoy it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!