Eosinophilic Esophagitis Friendly Whole30 Apple Slices with Sunflower Butter
Crisp, sweet apple wedges paired with a creamy, lightly spiced dip make for a snack that feels indulgent without a single complicated step. Sunflower seed butter steps in as the star here — it's naturally free from the common allergens and triggers that make so many nut-based dips off-limits for people managing eosinophilic esophagitis. A pinch of sea salt and a touch of cinnamon transform the dip from plain to genuinely craveable, and the whole thing comes together in just a few minutes with no cooking required. The optional lemon juice keeps the apple slices looking fresh and bright if you're prepping ahead, which makes this just as practical for a packed lunch as it is for an afternoon snack at home. Honeycrisp or Fuji apples bring natural sweetness and a satisfying crunch that pairs beautifully with the smooth, earthy sunflower butter. It's the kind of simple, clean snack that proves eating around dietary restrictions doesn't have to feel like a compromise.
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Learn more →Ingredients
2 servings
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into wedges
- ¼ cup sunflower seed butter (no added sugar or oil)
- ¼ tsp ground cinnamon
- 1 pinch fine sea salt
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Core and slice the apples into even wedges, about 8–10 slices per apple. If not serving immediately, toss the slices with the lemon juice, if using, to prevent browning.
- 2
In a small bowl, stir together the sunflower seed butter, cinnamon, and salt until evenly combined.
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