Sunflower Seed Butter
Sunflower seeds are an excellent source of many vital nutrients, and is a great alternative for those allergic to nuts. Sunflower seed butter makes for a nutrient-rich vegetable dip, and is equally delicious on toast. This recipe stays good for up to one month in the fridge!
- 2 Cups Sunflower Seeds
- 1 tbsp Coconut Oil (optional)
- Salt (optional)
- Preheat the oven to 175ºC (350 Fahrenheit).
- Spread the sunflower seeds out in a single layer on a baking tray.
- Roast for 10 minutes.
- Remove and allow to cool.
- Pour seeds into a food processor and blast for at least 15 minutes, you will have to stop every couple of minutes to scrape down the sides. Do not give up hope! It can take forever to churn seeds into butter. At first they turn to crumbs, and then finally, after what seems like a lifetime, they magically become creamy seed butter.
- If you're impatient, go ahead and add some coconut oil to help the binding process.
- Finish with a sprinkle of salt.