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Cinnamon Sunbutter

When it comes time for a snappy snack, there’s no denying the appeal of fresh fruits and veggies—from thickly sliced Honeycrisp apples to good old celery sticks. This healthy, lick-your-lips seed butter is ready for dunking, and offers a delicious alternative to nut butters for little dippers with allergies.

Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). © 2018. Illustration by Emily Isabella.

  • Yield: Makes 2 cups


  • 3 cups hulled roasted unsalted sunflower seeds
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coconut oil
  • 2 tablespoons honey
  • ½ teaspoon kosher salt


  1. Step 1

    In a food processor, grind the sunflower seeds until a smooth paste forms, 7 to
    9 minutes, stopping occasionally to break up the mixture with a spatula if it clumps. Add the cinnamon, coconut oil, honey, and salt and process until silky smooth, 8 to 10 minutes (or less, if you prefer a coarser texture).

  2. Step 2

    Transfer to two widemouthed 8-ounce Mason jars and store at room temperature for up to 1 week or refrigerate for up to 1 month.