Nuts! You’re preparing your lunch for the week ahead and realize the jar of your favorite sunflower seed butter is empty. Don’t fret, you can make your own delightful spread perfect for sandwiches, dipping fruit and veggies and licking straight off the spoon. You’ll only need 10 minutes, a food processor and a handful of good-for-you ingredients to get the job done. Don’t let the pureed pumpkin put you off—this blend is delicious year round.
Coconut Sunflower Butter
Makes 2 cups
Ingredients
2 cups roasted sunflower seeds
1/8 cup coconut sugar
1/8 cup shredded coconut
1/4 cup puréed pumpkin
1 tsp. pumpkin spice blend, optional
1 Tbsp. maple syrup
Pinch of salt
Directions
- In a food processor, blend sunflower seeds for about 3-5 minutes until smooth.
- Add in remaining ingredients and pulse until fully incorporated and desired consistency is reached. This may take about 5-6 minutes, depending on your preferred thickness.
- Transfer to an airtight container and keep leftovers refrigerated for up to 10 days.