A nut and seed butter with an amazing mouse like consistency. Add sunflower seeds to your basic nut butter recipe for the added benefits of cardiovascular health, phytosterols and magnesium.
Ingredients
| 1 cup | Peanuts |
| 1 cup | Sunflower seeds |
| ½ tsp | Sea salt |
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Directions
- Preheat oven at 180 degrees and line a baking tray with baking paper
- Even spread the nuts and seeds on tray and bake for 20mins. Turning the nuts and seeds every 5 mins to evenly spread the toasting. Alternativelyl you can use a non-stick fry pan on a low heat.
- Once evenly toasted to your preference. Let cool for 5 minutes. Using a food processor pulse the nuts, seeds and salt together. Begin pulsin gin intervals, scraping down the sides regularly. It will take a few minutes for the seeds to release their natural oils, after a few more minutes of pulsing a butter like consistency will occur.
- Allow to cool in the processor on in a jar with the lid open. Do not cover while the nuts are still hot as you will get condensation which will affect the life of your nut and seed butter.
