Brazil Nut Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby spread make for one of the most refreshing little bites you can put together without turning on the oven. Sunflower seed butter brings a rich, nutty depth that pairs beautifully with the cool crunch of English cucumber, while fresh lemon juice keeps everything bright and light. A scatter of chives — and parsley if you're feeling it — lifts the whole thing into something that looks genuinely impressive on a platter. For anyone navigating tree nut allergies or sensitivities, sunflower seed butter is a reliable, naturally safe swap that delivers real flavor without any compromise. Store-bought nut butters can be a minefield of shared-facility warnings, so making your own simple spread from a single-ingredient sunflower butter gives you full control over what's going into the dish. These are the kind of snacks that disappear fast at a party, and nobody needs to know how little effort went into them.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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