Homemade sunbutter

Name: Homemade sunbutter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 Servings
Ingredients: 10 oz sunflower seeds; 3.5 oz pumpkin seeds; 1.5 oz coconut sugar; 5 tbsp coconut oil; 0.5 tsp ground cinnamon; 1 vanilla bean; salt

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Undine Renner

Contributor at Kitchen Stories

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-1+

300 g	sunflower seeds
100 g	pumpkin seeds
40 g	coconut sugar
5 tbsp	coconut oil
½ tsp	ground cinnamon
1	vanilla bean
	salt

Metric

Imperial

Utensils

oven
baking sheet
food processor
spatula

Nutrition per serving

Cal
3065

Protein
0 g

Fat
0 g

Carb
0 g

Step 1/2
- 300 g sunflower seeds
- 100 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
- 40 g coconut sugar
- 5 tbsp coconut oil
- ½ tsp ground cinnamon
- 1 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.