PREP TIME: 10 minutesCOOK TIME: 15 minutesTOTAL TIME: 25 minutes CourseSide, SpreadCuisineGluten-Free, VeganFreezer Friendly1 monthDoes it keep?1-2 Weeks
Ingredients
- 3 cups raw sunflower seeds (if roasted, skip the roasting step!)
- 1/4 tsp sea salt (more or less to taste)
- 1 Tbsp chia seeds
- 1 Tbsp flaxseed meal
- 1 Tbsp shelled hemp seeds
- 1 Tbsp roasted unsalted pumpkin seeds
- 1-2 tsp coconut sugar or stevia to sweeten (optional)
Instructions
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- If your sunflower seeds are roasted (select unsalted if possible), skip this step. Otherwise, preheat oven to 350 degrees F (176 C) and spread sunflower seeds on a baking sheet.
- Roast for 10-15 minutes, stirring/turning the pan occasionally, until fragrant and light golden brown.
- Add roasted sunflower seeds to a food processor (or high-speed blender) and blend until butter forms, scraping down sides as needed. It should take about 5-7 minutes. Please resist the urge to add oil (especially not water, as it will cause the butter to seize up).
- Add salt, chia, flax, hemp, and pumpkin seeds and mix/pulse to combine. Taste and adjust flavor as needed, adding more salt or a bit of sweetener of choice if desired (avoid using liquid sweeteners, as they can cause the butter to seize up and lose its form).
- This spread is perfect for toast, baked goods, waffles, pancakes, and more! Store at room temperature for 1-2 weeks or in the refrigerator for up to 1 month!
Notes
*Nutrition information is a rough estimate.
Disclaimer: This article is originally published on https://minimalistbaker.com/
