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Honey Cinnamon Sunflower Seed Butter

Laura Norris
Cook Time 35 minutes
Servings 12

Ingredients
  

  • 2-1/2 cups shelled raw sunflower seeds
  • Pinch of sea salt
  • Pinch ~1/4 teaspoon ground cinnamon
  • Scant 1 tablespoon clover honey

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Spread the sunflowers seeds thinly on a baking sheet and roast for 10-15 minutes, stirring once through for even cooking.
  • Let the sunflower seeds cool.
  • Place the sunflower seeds, sea salt, and cinnamon in a food processor or high-speed blender. Pulse to break up the seeds.
  • Puree into a butter - this will take about 10-20 minutes, depending on your food processor. The sunflower seeds will first turn into a meal, then a thick paste, and eventually a butter - patience is key. Every couple minutes, stop the blender and press the sunflower seeds back down to the bottom if they have climbed up the sides of the blender.
  • Once the sunflower seeds are turned into butter, drizzle in the honey and pulse a few times to combine.
  • Store in an airtight container in the fridge for up to one month!

Notes

If using roasted and salted sunflower seeds, skip the roasting step and leave out the sea salt.