High Fructose Corn Syrup Free Sunflower Butter Cucumber Sandwiches
These crisp little bites are the kind of snack that disappears from the plate before you even sit down. Thin rounds of cool English cucumber get topped with a creamy, savory sunflower seed butter spread that's brightened with fresh lemon juice and finished with chives and parsley. The whole thing comes together in minutes with no cooking required — just slice, mix, and serve. Packaged nut and seed butters are one of the sneakiest places high fructose corn syrup hides, often tucked into "natural" products you'd never suspect. Using unsweetened, unsalted sunflower seed butter here keeps the ingredient list clean and puts you fully in control of what goes into the spread. The lemon juice and sea salt do all the flavor lifting you need, no sweeteners necessary. These are elegant enough for a party spread but easy enough for an afternoon snack, and the fresh herbs make them look genuinely impressive with almost zero effort. Serve them immediately so the cucumber stays crisp and the topping stays bright.
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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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