Low FODMAP Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and satisfying in a way that feels almost too easy for how good they taste. Cool, crisp cucumber rounds act as the base, topped with a smooth sunflower seed butter spread brightened by fresh lemon juice and finished with fragrant chives and parsley. Sunflower seed butter steps in beautifully here since traditional peanut or almond butters can be tricky territory for sensitive digestive systems, and this unsweetened, unsalted version keeps the flavor clean and the ingredient list short. Chives are used in a small, sensible amount, and the whole recipe leans on simple whole ingredients that are naturally gentle on the gut. There's no bread, no gluten, no onion or garlic — just a handful of real ingredients that come together in minutes. They're ideal as a snack, a light appetizer, or a no-fuss addition to a spread where you actually want something you can eat without second-guessing every component.
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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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