Xanthan Gum Free Paleo Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, this sunflower seed butter is the kind of pantry staple you'll want to keep on hand at all times. Toasting the seeds first is the real secret ā it draws out a rich, almost caramel-like depth of flavor that store-bought versions rarely match. From there, the food processor does the heavy lifting, slowly transforming those humble seeds into a glossy, pourable butter with nothing but coconut oil, honey, salt, and a whisper of vanilla to round it out. Many commercial nut and seed butters rely on stabilizers and additives that can be a problem for people avoiding certain thickeners, but this one is completely clean ā just whole ingredients you can actually pronounce. It's naturally paleo-friendly and works beautifully spread on apple slices, stirred into smoothies, or eaten straight off the spoon. The batch keeps well at room temperature for a couple of weeks, or even longer in the fridge, making it as practical as it is delicious.
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!