Turkey Free Paleo Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, this sunflower seed butter is the kind of pantry staple that earns a permanent spot on your shelf. Toasting the seeds before blending is the secret move here ā it draws out a rich, roasted depth that makes the finished butter taste far more complex than its short ingredient list suggests. Coconut oil keeps the texture silky and smooth, while a touch of honey and optional vanilla powder round out the flavor with just enough sweetness. The food processor does all the heavy lifting, transforming humble seeds into a glossy, pourable butter in under ten minutes of active work. Store-bought versions often sneak in refined oils, added sugars, or preservatives that don't align with a whole-foods approach, so making your own means you know exactly what's in the jar. It keeps at room temperature for two weeks or in the fridge for a full month, so one batch goes a long way. Spread it on apple slices, stir it into sauces, or eat it straight off the spoon ā no judgment here.
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!