Cinnamon maple sunflower seed butter

It’s about time we had a nut-free butter on this site! This cinnamon maple sunflower seed butter is a delicious vegan spread–it’s oil-free, refined sugar free, plastic and package free! It goes great on toast (especially with this homemade cast iron skillet bread,) with fruit, in smoothies, and you could definitely add it into our package free granola bars! The possibilities are endless y’all. It’s a super smooth alternative to traditional nut butters that doesn’t compromise on flavor. Sunflower seed butter has a warm, earthy tone that is complimented well by the salt, cinnamon, and maple. Not to mention that cinnamon and maple are a dream team combination that round out the seeds. It is SO good. Get ya food processors out, ASAP!

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sunflower seed butter on toast with apples
sunflower seed butter

One of my favorite things about this recipe is that it’s not only a nut-free spread option, but that it’s totally package free. From bulk bins to fridge, sunflower seeds are an inexpensive option you can collect in your handy produce bag (I know you carry one in your fanny pack at all times.) There’s a good chance you’ll have the rest of the short ingredient list on hand and it takes under 30 minutes (including toasting time!) to make. Conventional nut butters are usually packaged in plastic jars with a seal you have to toss. We’re out here to help y’all curb your plastic packaging waste and this is an easy recipe to get started with!

What are you spreading this seed butter on?? #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Cinnamon maple sunflower seed butter   by

A simple vegan, nut-free spread using toasted sunflower seeds, cinnamon, and maple syrup that's absolutely delicious! Not to mention refined sugar free and package / plastic free! A plant-based, low waste treat you can feel good eating everyday.

makes: approx 20 servings | prep time: 10 min | cook time: 20 min | total time: 30 min

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sunflower seed butter


  • 3 cups raw sunflower seeds
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tbsp maple syrup (optional)


  1. Preheat oven to 350°.
  2. Measure out sunflower seeds. If using already roasted seeds omit toasting time. Pour seeds onto ungreased baking sheet and shake gently to create an even layer. 
  3. Toast for 15 – 20 minutes, until seeds are fragrant and golden brown.
  4. Remove from oven, let cool 5 minutes. 
  5. Using your food processor pour in sunflower seeds and pulse on high for about 10 minutes. You will see a grainy meal form and after a few minutes this will turn into a more condensed ball and finally a smooth paste. As you pulse you will likely need to scrape down the sides several times. Be patient here! You do not need to add any extra liquid as the seeds will eventually smooth out.
  6. Once you have a smooth seed butter add in salt, cinnamon, and maple syrup (optional but it balances out the sunflower and cinnamon nicely.) Pulse on high again for 10 – 20 seconds, until combined.
  7. Enjoy! Sunflower seed butter can be stored in an airtight container, glass preferably. You can store this in the pantry for about 2 weeks or about 1 month in the fridge. Try it in our package free granola bars or top off this homemade cast iron skillet bread!
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