Maple Cinnamon Sunflower Seed Butter

I love my nut and seed butters. They are a quick and easy source of energy and so versatile, too! Perfect on everything from toast to baked sweet potatoes, in dressings and sauces, and in baked goods, they are packed with healthy monounsaturated fats and minerals such as iron, calcium, and zinc.

Store-bought versions are great in a pinch, but what if I told you that making your own will save you money, reduce packaging waste, and allow for greater flavour and nutritional value? Yes, it’s true, and the only thing separating you from seed butter bliss is a handful of ingredients, a heavy duty food processor, and about 20 minutes?

This maple cinnamon sunflower seed butter recipe is perfect for fall, and puts Canadian maple sugar to good use! If you have never had maple sugar, now is your chance! It infuses this butter with the dreamiest notes of sweetness and maple (just don’t use maple syrup, as liquid sweeteners can cause nut butters to seize and harden!).

This seed butter goes best on toast with raspberry chia seed jam, muffins, baked sweet potatoes, oatmeal bowls, and chia pudding, or eaten straight off of a spoon.

It makes a generously-sized batch that is sure to last you several days. I find myself making it over and over again (when I’m not making Oh She Glows vegan Nutella, that is πŸ˜‰ ). Whatever you do, don’t allow another day to pass you by without homemade nut or seed butter in your life. ❀


Maple Cinnamon Sunflower Seed ButterΒ 

Makes 1 3/4 cups (425 mL)
Time: 12 minutes roasting + 15 minutes prep


3 cups raw sunflower seeds
1/3 cup maple sugar
2 tbsp cold-pressed sunflower seed oil (sub coconut oil in a pinch)
1/4 tsp pink Himalayan salt
3/4 tsp cinnamon


  1. Preheat the oven to 325 F (160 C). Spread the seeds onto a large parchment paper-lined baking sheet. Roast for 12 minutes, or until seeds are golden and fragrant.
  2. Spoon the toasted seeds into a heavy-duty food processor and process for 5 minutes. Add the maple sugar, oil, salt, and cinnamon. Process for 10 more minutes, stopping the food processor to scrape the bowl as necessary, until the sunflower butter is silky and smooth. Err on the side of over-processing, as the extra time will result in the most luscious spread!
  3. Pour the seed butter into a 500 mL glass jar with an airtight lid and store in a cool, dry place for up to 6 months.


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