SEED Butter

Makes 1 cup
Cook time 10-15 mins
Prep time 10 mins
Allergen-free

Ingredients

2 cups mixed sunflower & pumpkin seeds
1⁄4 teaspoon sea salt
1⁄2 tablespoon maple syrup

Instructions

Preheat the oven to 180C.
Spread out the seeds on a baking tray lined with baking paper. Bake for 10–15 minutes until they’re nice and golden.
Blitz the seeds, sea salt and maple syrup in a food processor until a paste starts to form. This could take anywhere from 4–10 minutes depending on your machine.
Make sure you are scraping down the sides every few minutes. Blend until a buttery smooth consistency forms.

Store in a jar in the fridge for up to 3 weeks.