Sunflower Seed Butter

The heat from the food processor brings out the natural oils from the sunflower seeds, so there’s no need to add any oil. Blending the seeds into a paste can take a while, so I suggest giving your food processor a break about halfway through so it doesn’t burn out.
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Ingredients

  • 2 cups raw, unsalted sunflower seeds

Preparation

Add sunflower seeds to large skillet over low heat. Heat, stirring occasionally, until seeds turn a light golden brown, about 8 minutes.

After seeds cool, place in food processor, and blend, scraping down sides, until smooth paste starts to form, about 25 minutes.

Transfer sunflower seed butter to glass jar, and store in refrigerator for up to 2 months.

Holiday Apple Cobblers

Holiday Apple Cobblers

Simplify your holiday baking with this easy- as-pie oat and seed crust. Sunflower seed butter lends a peanut-buttery flavor to the crust. The strategic use of ramekins for serving gives you your very own cobblette, so you have permission not to share.

Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.