Sweet and salty Cinnamon Sunflower Butter makes a satisfying and allergy-friendly stand-in for nut butter.
But before you pack yet another ham and cheese sandwich, take a taste of our Cinnamon Sunflower Butter! This creamy spread made from sunflower seeds provides similar nutritional benefits and flavor to nut butters, yet isn’t a common allergen. Plus, even if you love peanut butter, it’s nice to switch things up once in awhile.
Yes, you can buy sunflower butter at most grocery stores. But we like to make it fresh in our kitchen for a few reasons. First, the commercial versions of sunflower butter contain a little more sugar than we would like. Second, they’re usually expensive compared to whole sunflower seeds. And third, sunflower seeds contain delicate monosaturated and polyunsaturated fats that turn rancid quickly after they’re ground.
When we blend up this Cinnamon Sunflower Butter at home from whole seeds we source ourselves, we know our spread will turn out luscious and fresh!
And of course, it provides terrific nutrition for our kids. Sunflower seed butter is rich in…
- Protein for growing.
- Fiber for healthy digestion.
- Vitamin E for reducing inflammation.
- Magnesium for healthy nerves and muscles.
- Heart-healthy unsaturated fats.
Sunflower butter is really easy to make at home. Your food processor does all the work for you! Check it out! First, assemble your ingredients.
Then grind the sunflowers in a food processor until they become a powder.
Add remaining ingredients to the food processor and pulse again until it’s paste. (Add a touch more oil if necessary.)
Then spread your butter on crackers, bread, apples, pita, waffles, or anything else you like, and enjoy!
Looking for more flavorful uses for sunflower seeds? Try these:
And don’t forget to give your kids sunflower seeds to munch on at baseball games. My kids love this time-honored tradition! Here’s my son TJ spitting out the shells in the dugout:
Have a sunny day!
- 1 cup sunflower seeds
- 2 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 4 medium apple
- Puree seeds in a food processor until they become a fine powder.
- Add oil, honey, cinnamon and salt and puree again until the butter becomes smooth and spreadable.
- Spread on fruit, bread, or crackers, and Enjoy! Refrigerate leftovers and use within a month.