Serves 1
25 min
Cinnamon Vanilla Sunflower Butter
Recipe GLPR2f4a84d165f431
A smooth, creamy sunflower seed butter infused with warm cinnamon, fragrant vanilla, and bright lemon zest. This dairy-free spread comes together in minutes and makes a delicious condiment for toast, fruit, or as a baking ingredient. Rich in fiber and plant-based protein, it's a vegan-friendly alternative to traditional nut butters.
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Ingredients
2 cups raw sunflower seeds
1/4 cup sunflower oil, divided
1/2 teaspoon fine grain sea salt, plus more as needed
2 tablespoons vanilla bean paste
3 teaspoons ground cinnamon
Zest of 1/2 a lemon, or to taste
Directions
Spread the raw sunflower seeds evenly on a baking tray and roast in a preheated 350°F (175°C) oven for 12–15 minutes, stirring occasionally, until light golden and fragrant. Allow to cool for a few minutes before processing.
Transfer the cooled roasted sunflower seeds to a food processor and blend continuously for 8–10 minutes, scraping down the sides as needed. The seeds will first become a fine powder, then gradually release their natural oils and transform into a creamy butter.
Once the sunflower butter reaches a smooth consistency, add 2 tablespoons of the sunflower oil and blend for 1–2 minutes until fully incorporated.
Add the vanilla bean paste, ground cinnamon, fine grain sea salt, and lemon zest to the food processor and blend for another 1–2 minutes until all flavourings are evenly distributed throughout the butter.
Taste and adjust seasoning as desired, adding more salt or lemon zest if needed. If the butter seems slightly thick, add the remaining 2 tablespoons of sunflower oil and blend briefly until you reach your preferred consistency.
Transfer the finished sunflower butter to a clean glass jar or airtight container. It will keep in the refrigerator for up to 3 weeks, though it is best served at room temperature for optimal spreadability.
