Cinnamon Sunbutter
Sweet, salty cinnamon sunflower butter makes a satisfying (and allergy-friendly) stand-in for traditional nut butters. This simple, honey-sweetened recipe is ideal for refrigerator leftovers and can be saved for up to one month.
Servings 8
Calories 183kcal
Ingredients
- 1 cup sunflower seeds
- 2 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Optional
- 4 medium apple
Instructions
- Puree seeds in a food processor until they become a fine powder.
- Add oil, honey, cinnamon and salt and puree again until the butter becomes smooth and spreadable.
- Spread on fruit, bread, or crackers, and Enjoy! Refrigerate leftovers and use within a month.
