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.Β 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

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!! πŸ˜‰

***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.