Nutmeg Free Paleo Sunflower Seed Butter
Creamy, rich, and made entirely from scratch, this 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 natural nuttiness and gives the finished butter a warmth and complexity that raw seeds simply can't match. A food processor does all the heavy lifting, slowly coaxing the seeds from a crumbly meal into a glossy, pourable butter with nothing but time and a few scrapes of the bowl. Coconut oil keeps things smooth, honey adds a gentle sweetness, and a touch of sea salt ties it all together in a way that feels indulgent without straying from clean, whole-food ingredients. Vanilla powder is optional but genuinely lovely if you have it on hand. This recipe is naturally free from any warming spices that can sneak into blended nut and seed butters, so what you get is pure, unadulterated sunflower flavor. Spread it on apple slices, swirl it into smoothies, or eat it straight from the jar ā no judgment here.
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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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