Peanut Free Paleo Sunflower Seed Butter
Creamy, nutty-tasting, and made entirely from scratch, this sunflower seed butter is the kind of spread that earns a permanent spot in your pantry rotation. Store-bought nut and seed butters can be a minefield for anyone avoiding peanuts, with shared facility warnings and murky ingredient lists making even "safe" options feel risky. Making your own means you control every single ingredient from start to finish. Toasting the seeds first is the real secret here ā it deepens their natural flavor and gives the finished butter a rich, almost roasted quality that tastes far more complex than the short ingredient list suggests. Coconut oil keeps the texture silky and smooth, while honey and a touch of vanilla powder round out the flavor with just enough sweetness. The food processor does the heavy lifting, and the whole process is surprisingly satisfying to watch as the crumbly meal slowly transforms into a glossy, pourable butter. Slather it on apple slices, swirl it into a smoothie, or eat it straight off the spoon 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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