Lupin Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herb-flecked sunflower butter spread make for a snack that feels fancy without any fuss. The sunflower seed butter gets brightened with fresh lemon juice and seasoned simply with sea salt and black pepper, creating a savory, nutty topping that pairs beautifully with the cool crunch of English cucumber. Fresh chives scattered over the top add a mild oniony pop, and a little flat-leaf parsley takes it even further if you have it on hand. For anyone navigating lupin sensitivities, this kind of recipe is a breath of fresh air — no flour, no legume-based spreads, and no hidden ingredients to second-guess. Many store-bought snacks and dips can be surprisingly tricky to vet, so having a clean, from-scratch option like this one is genuinely useful. These come together in minutes and are elegant enough to serve at a gathering or easy enough to throw together for an afternoon snack at home.
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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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