Question ID: 2000-2068-1-2-3-4
Recipe Description
1 pound raw sunflower seeds¾ teaspoon sea salt1 Tablespoon pure maple syrup2 teaspoons of coconut oil or extra lite virgin olive oilFood Processor or Blender can be used2 Baking Sheets
Preheat oven to 350F. Divide sunflower seeds up on two baking sheets.
Roast for 4 minutes. Rotate trays and toss seeds. Place back in the oven and roast for another 4 minutes.
Carefully transfer to a food processor (or high powered blender) and add sea salt.
Process for about 1 minute until seeds become powdery. Continue to process 16 to 18 minutes, stopping every 2 minutes to scrape down the sides.
Add the oil of your choice and maple syrup at about the halfway point. This might sound like a lot but it takes a while for the sunflower seeds to release their oil. If you stop too soon, the sunbutter will NOT be creamy.
Spoon into glass container in the fridge for up to two weeks. Serve with apples, celery, or my personal favorite Sun-Butter & Jelly sandwiches on gluten free bread!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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