Sunflower Seed Spread

Sunflower seeds are definitely one of my favorite things to eat.  I put them in my salads every day to add that extra crunch.  They are great for snacking as well.  Sunflower seeds are a very good source for Vitamin E, magnesium, selenium, among other things (read more here).  They are also a perfect alternative for people with a nut allergy and/or a peanut allergy (peanuts aren’t nuts people… they are legumes!).

I LOVE this sunflower seed spread! It’s creamy and rich from the vanilla bean paste then has a layer of warmth from the spices.  LOVE!! I like having it on toast or with slices of an apple.  If you have a food processor I recommend trying this recipe out… it’s actually pretty easy!

Ingredients:

2 cups unsalted roasted sunflower seeds

1/3 cup coconut oil; melted and cooled

1/2 teaspoon salt; I like kosher

3 tablespoons vanilla bean paste (I got mine at Williams-Sonoma)

3 teaspoons ground cinnamon

pinch of nutmeg

zest/juice from a quarter of a lemon; or more to taste

*Combine the sunflower seeds and salt in a food processor and pulse until the seeds start breaking up

*Add in the coconut oil, vanilla bean paste, spices

*Pulse to combine; about 1-2 minutes

*Add in the lemon; I know this sounds funny, but you don’t actually taste the lemon… it balances out the flavors of the spread.

*Continue to run the food processor until a creamy consistency starts to form; it takes awhile… around 10 minutes or so

*Scrape down the sides every once in awhile to make sure everything is incorporated well

This is the creaminess you want to start to see.

*Store in an airtight container and enjoy!