This recipe was given to me by my sister Kim, who has perfected it from other recipes she has tried. It is Nut-free, Gluten-free, Sugar-free, Vegan, and Soy-free, and therefore safe and healthy to take to school. It is great on sandwiches and delicious for dipping apples or veggies. Kim suggests trying it on toast with honey!

• 1/2 cup raw sunflower seeds
• 1 cup pumkin seeds (you can also buy seeds already roasted. If you do you can skip the first step)
• 1/2 tsp salt
• 1 tsp agave nectar
• 2 Tbsp coconut oil
• 4-5 Tbsp canola oil

1. Preheat oven to 400 degrees.
2. Lay out the sunflower and pumpkin seeds onto a dry baking sheet. Toast them at 400 degrees F (200 degrees C) for about 8-10 minutes, or until they start to smell good.
3. Pour seeds into blender or food processor. Turn it on high and process until the seeds become a powder.
4. Add salt, agave, and canola oil to blender. Scrape the sides and put on the lid. Blend her up! You may need to stop and scrape the sides throughout.
5. Keep blending/processing until smooth and creamy. You may add a little extra oil if needed to help it process.
6. Pour into a glass container and store in the fridge. ENJOY!