Nitrate & Nitrite Free Paleo Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, 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 raw seeds first is the real secret ā it draws out a rich, almost caramel-like depth of flavor that you simply can't get from seeds straight out of the bag. From there, the food processor does the heavy lifting, slowly transforming those toasted seeds into a glossy, pourable butter with nothing but coconut oil, honey, sea salt, and a whisper of vanilla to round it out. For anyone navigating preserved or processed foods carefully, this recipe is a breath of fresh air ā every single ingredient is whole and clean, with zero cured or packaged components to second-guess. It's naturally paleo-friendly and genuinely delicious spread on apple slices, stirred into a smoothie, or eaten straight off the spoon. A jar keeps at room temperature for two weeks or in the fridge for a full month, so you can make a batch and enjoy it all week long without any fuss.
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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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