Cinnamon Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and surprisingly satisfying — the kind of snack that disappears from a plate before anyone realizes how simple they were to make. Cool cucumber rounds get topped with a savory sunflower seed butter spread brightened by fresh lemon juice, then finished with chives and a scatter of parsley for a pop of color and herby flavor. For anyone navigating a spice sensitivity, packaged snacks and spreads can be a minefield of hidden seasonings, but this recipe keeps things clean with just a handful of whole, easy-to-verify ingredients. Sunflower seed butter brings a rich, nutty depth without leaning on any warming spices, so the flavor stays bright and savory from start to finish. The lemon juice does the heavy lifting in terms of complexity, cutting through the richness of the spread in the best possible way. These are ideal for a party spread, an afternoon snack, or a light lunch when you want something that feels a little fancy without any fuss.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!