Cinnamon Sunflower Butter*

As much as I can’t believe it, Christmas is over and we are only 5 days away from 2012. It’s almost a new year…and quite possibly the end of the world, if the Mayan Calendar has it’s way. Personally I am pretty sure that whoever was in charge of writing the calendar just got tired by the year 2012. I know if I was writing a calendar in the 1800s, I would have given up halfway through the 1900s. With the way the plagues were going, I sure as hell wouldn’t make it that long. And knowing I wouldn’t be alive in 2012, would mean there would be no good reason to occupy my perfectly good drinking hand with carving dates on a giant rock.

But just in case the Mayan Calendar is right, I figured I should start paying penance for all the delicious sweet treats I have been eating these past few months. Just in the past week I have stuffed my face with this, these, and alllllll of that. It’s been so bad around here, I have resulted to wearing two layers of spanks. It’s not pretty folks. So to try to fit back in my skinny jeans, for a New Years Eve party on Saturday, I needed to find a more ass friendly snack alternative that didn’t consist of cookie dough or donuts.

Cinnamon Sunflower Butter is pretty much the greatest thing since, well, uh… Peanut Butter. It’s delicious on toast and spread onto apples/bananas. Or you can eat it the Klassy way, like me, and stand over the sink eating it off a spoon. It is a fabulous way to change up your favorite recipes that use peanut butter…just imagine…Sunflower NutterButters. Someone needs to make that happen.


Cinnamon Sunflower Butter

Yield: 3 1/2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Gluten Free, Vegan, and Nut Free! With Cinnamon Sunflower Butter you just can't go wrong!


  • 1/2 lb Roasted & Salted Sunflower Seeds** (about 2 cups)
  • 1/2 lb Roasted Sunflower Seeds (about 2 cups)
  • 1/3 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 3-4 tablespoons canola oil


In a food processor, or a powerful blender, puree sunflower seeds, brown sugar and cinnamon together till it turns into a finely ground meal-y powder.

Slowly add 3 to 4 tablespoons canola oil -- until you reach your desired consistency. I like mine thicker, so I use about 3 tablespoons.

Store in an airtight container, in the fridge, for up to a month. I am sure you could can it, but I am no expert on canning....and I am terrified of I won't be giving advice on that!! ;-)

***Ingredients Note: If you have an issue finding Salted Sunflower Seeds, you can use all unsalted, and just add a few healthy pinches of salt instead.

Per 2 tablespoons: Calories 128. Fat 11g. Carb 6.2g. Fiber 1g. Sugar 3.7g. Protein 3.5g.


  Pin It

24 Responses to “Cinnamon Sunflower Butter”

  1. 1

    Averie @ Love Veggies and Yoga — December 27, 2011 @ 6:26 am

    This looks so good. My fave nut butter of all time IS sunflower seed butter and my fave spread of all time used to be Nutella but it’s been replaced with Cookie Butter. Yours with the cinnamon/brown sugar…mmmmm, goood stuff!

  2. 2

    Athena — December 27, 2011 @ 7:46 am

    Ha, ‘ass-friendly-, that’s the kind of snack I need! This sounds delicious.

  3. 3

    Sally @ Spontaneous Hausfrau — December 27, 2011 @ 7:56 am

    Oh my yumkins! I used to think that there wasn’t anything more addicting than sunflower seed butter but I think you have shown me something even more dangerous! Must make this.

  4. 4

    Kelsey — December 27, 2011 @ 10:00 am

    Serious chuckle to “klassy.” My friends and I use that frequently. One more step and you can achieve klassee. Merry days after Christmas!

    • Jessica replied: — December 29th, 2011 @ 1:35 pm

      Ohhhh I can not wait to find an opportunity to use Klassee! haha!

  5. 5

    Deborah — December 27, 2011 @ 10:11 am

    This sounds awesome! And I’m sure it’s a snack my daughter would love, too!

  6. 6

    Katarina — December 27, 2011 @ 10:28 am

    This sounds so good!

  7. 7

    Lauren — December 27, 2011 @ 11:33 am

    I could eat this with a spoon.

  8. 8

    Heather of Kitchen Concoctions — December 27, 2011 @ 4:16 pm

    Oh yum! I need all the ‘ass friendly snacks’ I can get right now (all the Christmas treats have not been good to my rear end)!

  9. 9

    ErinsFoodFiles — December 27, 2011 @ 5:00 pm

    This sounds delicious! I wonder if I will like it though, because the only product I’ve ever returned to Trader Joe’s because I didn’t like it at all, was sunflower butter. :(

    • Jessica replied: — December 29th, 2011 @ 1:36 pm

      Either there is something wrong with Trader Joe’s…or there is something wrong with you.

      I am not sure which one it is yet! 😛

      Miss ya E!

  10. 10

    Joanne — December 27, 2011 @ 7:50 pm

    Wow! It’s really THAT MUCH fewer calories! I never realized that. I’ve made sunflower butter before and loved it. Cinnamon can only make it infinitely better.

    • Jessica replied: — December 29th, 2011 @ 1:37 pm

      YES! I was surprised too!

      But Sunflower seeds are lower in calories and fat than peanuts. Plus, when you make your own you can control the amount of oil you put in. 😀

  11. 11

    Lauren at Keep It Sweet — December 27, 2011 @ 8:52 pm

    I really need to take some lessons from you and get my eating on track. This looks like a delicious way to do that!

    • Jessica replied: — December 29th, 2011 @ 1:37 pm

      Oh girl!

      Don’t try taking lessons from me on the healthy eating…I will be back to cookies and cake in no time! 😉

  12. 12

    kerri — December 28, 2011 @ 8:03 am

    stupid question jess… i would need an entire pound of sunflower seeds?

    • Jessica replied: — December 29th, 2011 @ 1:34 pm

      I know it sounds like a lot! But I bought two one pound bags for $5!

      Sunflower Seeds are cheap yo! 😉

  13. 13

    Cassie @ bake your day — December 28, 2011 @ 12:16 pm

    My mouth is watering Jessica. The butter looks so fabulous spread on that bread. I want some of this now!

  14. 14

    Sherri — February 28, 2012 @ 4:03 pm

    This is probably a dumb question, but are the seeds hulled?

    • Jessica replied: — March 7th, 2012 @ 1:59 pm

      Yes the seeds are shelled. :)

  15. 15

    Andrea — April 20, 2013 @ 9:31 pm

    Hey! I was wondering if it is necessary to refrigerate this?

    • Jessica replied: — April 22nd, 2013 @ 9:53 am

      Hi Andrea,

      If you read in the recipe, it says:

      “Store in an airtight container, in the fridge, for up to a month. I am sure you could can it, but I am no expert on canning….and I am terrified of botulism…so I won’t be giving advice on that!!”

      And that still holds true. I do not know if it is safe to keep it out of the fridge, or how to can it properly. I will leave that decision up to you.

  16. 16

    Andrea — April 22, 2013 @ 9:16 pm

    Thanks the response! Yes, I read that in the recipe, I just wasn’t sure if I HAD to refrigerate it. I will do some research :)

  17. 17

    allys — August 7, 2013 @ 7:35 am

    I’m so glad you posted this! I’ve been looking for an alternative since, for whatever reason, I’ve recently become allergic to peanuts. :( It’s so simple and sounds so delicious. Thanks!

Leave a Comment