Roasted Honey-Cinnamon Sunflower Seed Butter

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A bulk-sized bag of sunflower seeds is pretty much a permanent fixture in my freezer.  No, not the same, really old bag (it kind-of sounds like that’s what I meant but nope, lol!).  I replenish my freezer with a new bag every couple months or so because I go through them so often (toasted up they make a great snack, garnish for salads and soups, or addition to muffins).    

Clockwise from one o’clock:  ground cinnamon, roasted sunflower seeds, honey, and coarse salt (center).

Anyway, I’ve been thinking about making my own nut butter and a few months back when I ran out of peanut butter I looked in my freezer and saw my window of opportunity.  I enjoyed this homemade sunflower seed butter so much that I’ve been making it ever since and not even bothering to buy store-bought.

Roasted Honey-Cinnamon Sunflower Seed Butter

Yields about 3/4 cup

1 cup raw, unsalted sunflower seeds

2 tablespoons honey, or other your sweetener of choice (more or less to taste)

1/2 teaspoon cinnamon

1/4 teaspoon coarse salt (more or less to taste)

2 tablespoons canola oil (sunflower oil also works well)

Preheat oven to 350F; spread sunflower seeds out on a 9- by 13-inch baking sheet and bake until each seed is light golden brown (about 35 to 45 minutes), giving the pan a shake every so often; cool.

Transfer sunflower seeds and all remaining ingredients to the bowl of a food processor; pulse a few times, then process until smooth and creamy (the exact time will depend on your food processor – in my processor, it took 10 minutes; please note that you might want to pause processing every couple minutes to give the processor a break so the motor doesn’t burn out). 

Store in an airtight container in the refrigerator.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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