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!
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!