Mustard Free Paleo Sunflower Seed Butter

Creamy, nutty, and deeply satisfying, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought it from a store. Commercial nut and seed butters can be a minefield for anyone avoiding mustard — hidden seasonings and shared production lines make label-reading exhausting — but when you make it yourself with just five clean ingredients, you know exactly what's in the jar. Toasting the seeds first is the real secret here: that 10-to-12-minute stint in the oven coaxes out a rich, roasted depth that transforms a humble seed into something genuinely crave-worthy. The food processor does the heavy lifting after that, slowly working the seeds from a coarse meal into a glossy, pourable butter with the help of a little coconut oil and honey. A touch of vanilla powder rounds everything out with a subtle warmth that makes this taste almost indulgent. Slather it on apple slices, swirl it into a smoothie, or eat it straight off the spoon — no judgment. It keeps well at room temperature or in the fridge, so one batch goes a long way.

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