| 300 g | sunflower seeds |
| 100 g | pumpkin seeds |
| 40 g | coconut sugar |
| 5 tbsp | coconut oil |
| ½ tsp | ground cinnamon |
| 1 | vanilla bean |
| salt |
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.
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.
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement
