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Homemade sunbutter

Too few ratings

Undine Renner

Contributor at Kitchen Stories

Difficulty

Easy 👌
5
min.
Preparation
10
min.
Baking
0
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
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
    • 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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