Homemade sunbutter
Based on 0 ratings
Difficulty
Easy 👌5
min.
Preparation
10
min.
Baking
0
min.
Resting
Ingredients
Servings2
600 g
sunflower seeds
200 g
pumpkin seeds
80 g
coconut sugar
10 tbsp
coconut oil
1 tsp
ground cinnamon
2
vanilla bean
salt
MetricImperial
Utensils
oven, baking sheet, food processor, spatula
Nutrition per serving
Cal3065
Protein0
Fat0
Carb0
Step 1/2
- 600 g sunflower seeds
- 200 g pumpkin seeds
- oven
- baking sheet
Preheat the oven to 160°C/ 320°F. Spread the sunflower and pumpkin seeds on a baking tray and roast for approx. 10 min. Let cool.
Step 2/2
- 80 g coconut sugar
- 10 tbsp coconut oil
- 1 tsp ground cinnamon
- 2 vanilla bean
- salt
- food processor
- spatula
Add coconut sugar to a food processor and blend until powdery. Then add the toasted seeds, coconut oil, and cinnamon. Scrape out the vanilla bean into the processor and add some salt. Blend until seed butter is smooth. Transfer to an airtight container and store in the fridge for up to two months.
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