Ingredients
2cupshulled sunflower seeds
4tspbrown sugar
pinch kosher salt
pinch ground cinnamon
1tbspcoconut oil,softened at room temperature but not melted or liquidy
½tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F and spread the sunflower seeds on a large, rimmed baking sheet.
Toast the seeds for 10 to 12 minutes until they’re lightly golden and begin to smell nutty and fragrant. Watch and stir the seeds every 5 minutes or so to prevent burning.
Once the seeds are toasted, transfer them to the bowl of a food processor and process on continuously for about 30 seconds until they form a fine powder.
Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.
Continue processing mixture for 2 to 3 additional minutes, or until it starts gathering together into a large clump or ball. If the machine starts getting hot, simply pause the process for a minute or so to let it cool down and proceed.
Continue processing for an additional 2 minutes or so until the seed butter reaches a smooth, paste-like consistency.
Now that the seed butter is smooth, add the salt, cinnamon, coconut oil, and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.
Store in an airtight container on the counter for up to 2 weeks, in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.
