Seeds, sunflower seed butter, without salt

Sunflower seed butter is made by grinding roasted sunflower seeds into a smooth or slightly textured spread, similar in consistency to peanut butter but with a toastier, slightly earthier flavor. It spreads well on toast or crackers, blends into smoothies for body, and works as a dairy-free base for sauces, energy balls, or a swap for nut butter in baking. Because it is unsalted here, it takes seasoning well, whether that is a pinch of salt, a drizzle of honey, or savory additions like soy sauce and lime for a dressing. Its thick, clingy texture also makes it useful for holding granola bars or oat clusters together.

Store an opened jar in the refrigerator to slow the natural oils from separating, and stir before using if a layer of oil has risen to the top. A single tablespoon runs 617 calories per 100 grams as the reference density, but at the actual 16 gram tablespoon serving it delivers 17.3 grams of protein per 100 g and notably high vitamin E, at 153 percent of daily value, along with magnesium at 74 percent, both worth noting for anyone using it as a spread rather than a condiment. With only 3 milligrams of sodium in that serving, it is a low-sodium way to add richness and protein to a snack or breakfast.