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!
Yield 16oz Mason Jar
INGREDIENTS
2 Cups Sunflower Seeds
Salt (optional)
INSTRUCTIONS
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 nuts into a food processor and blitz until butter is formed. This process can take up to 15 minutes. First crumbs will form, then as the oils slowly release, you will notice the nuts magically churning into creamy nut butter. You may have to stop every couple of minutes to scrape down the sides with a spatula, and give your processor a break so as not to risk overheating. The longer you blend, the creamier your nut butter will be!
When you’ve reached your desired consistency, sprinkle with salt and blend to combine.
