Eosinophilic Esophagitis Friendly Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby sunflower seed butter spread make for a snack that feels fancy without any fuss. For anyone managing eosinophilic esophagitis, finding satisfying bites that avoid common trigger foods like dairy, wheat, eggs, soy, and tree nuts can feel like a constant puzzle — and this recipe sidesteps all of them beautifully. Sunflower seed butter brings a rich, nutty-tasting creaminess without any actual nuts, and a squeeze of fresh lemon juice keeps the flavor bright and balanced. The cucumber base means there's no bread to worry about, which makes this naturally grain-free and easy on the esophagus. Fresh chives and optional parsley add a pop of color and a mild savory note that makes each little round feel genuinely complete. These come together in minutes with no cooking required, which is perfect for days when you want something nourishing without a lot of effort. They're equally at home on a party platter or as a quick afternoon snack straight from the cutting board.
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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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