Yeast Free Paleo Sunflower Seed Butter
Creamy, rich, and deeply nutty in flavor, this sunflower seed butter is the kind of homemade spread that makes you wonder why you ever bought the store-bought version. Toasting the seeds first is the real secret ā it draws out a warm, roasted depth that transforms simple sunflower seeds into something genuinely craveable. The food processor does the heavy lifting, slowly coaxing the seeds from a crumbly meal into a smooth, glossy butter that's satisfying to watch come together. Coconut oil keeps the texture silky, honey adds just a whisper of sweetness, and a pinch of sea salt ties everything together beautifully. Since the whole recipe relies on whole, unprocessed ingredients with no leavening agents involved, it's a natural fit for anyone avoiding yeast and navigating labels on commercial nut and seed butters. Spread it on apple slices, stir it into a smoothie, or eat it straight off the spoon ā no judgment here. A jar of this in the fridge means you always have something wholesome and delicious within arm's reach.
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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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