Sunflower Pumpkin Seed Butter

• Vegan
• Gluten free

• Condiments

  • 3 tbsp Honey or brown rice syrup, raw

• Baking & Spices

  • 4 tbsp Coconut sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Pumpkin seeds, unsalted raw
  • 2 cups Sunflower seeds, unsalted raw

Found on fitmittenkitchen.com

Description

Ingredients

• 2 cups sunflower seeds, raw unsalted
• 1½ cups pumpkin seeds, raw unsalted
• 2 tsp coconut oil
• 1 tsp vanilla extract
• optional:
• 3 TBS raw honey or brown rice syrup
• 4 TBS coconut sugar

Directions

• Preheat oven to 325F and place seeds on large baking sheet. Spread evenly in one layer and toast for 8-10, or until lightly golden. Let seeds cool in pan for 10 minutes.
• Place slightly cooled seeds in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Add sweeteners here if using and process until smooth.
• Once seeds have turned into a slightly creamy consistency, with the motor running, add 2 tsp of coconut oil and process the sunflower pumpkin seed butter for another 5 minutes, or until desired consistency.
• Transfer sunflower pumpkin seed butter to jar with lid. Butter can be stored in fridge or pantry.