Sweet, salty cinnamon sunflower butter makes a satisfying (and allergy-friendly) stand-in for traditional nut butters. This simple, honey-sweetened recipe is ideal for refrigerator leftovers and can be saved for up to one month.
Prep Time15 mins
Total Time15 mins
- 1 cup sunflower seeds
- 2 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
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.
Calories: 183kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 40mg | Fiber: 4g | Sugar: 11g