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!
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat oven to 400 degrees.
- 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.
- Pour seeds into blender or food processor. Turn it on high and process until the seeds become a powder.
- 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.
- Keep blending/processing until smooth and creamy. You may add a little extra oil if needed to help it process.
- Pour into a glass container and store in the fridge. ENJOY!
NOTES:
Makes about 1 1/2 cups.







