Candida Diet Friendly Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and satisfying in a way that feels almost too easy to pull off. Cool cucumber rounds act as the base, topped with a savory sunflower seed butter spread brightened by fresh lemon juice and seasoned simply with sea salt and black pepper. The whole thing comes together in minutes with no cooking required, making it a genuinely effortless option when you need something quick and nourishing. Sticking to an anti-fungal eating plan often means giving up the comfort of creamy, indulgent flavors — this recipe quietly delivers both without leaning on anything off-limits. Unsweetened, unsalted sunflower seed butter keeps the spread clean and compliant, while fresh chives and optional parsley add a pop of color and herby brightness. Serve them immediately after assembling so the cucumber stays crisp and the topping holds its texture perfectly.
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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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