This is a yummy peanut and nut butter substitute, yet it’s a good choice too for people who don’t have peanut or tree nut allergies because it supplies coconut fatty acids and the good fats in the seeds. Even though the seed soaking and drying step complicates this recipe, it’s worth it because soaked seeds are easier to digest. I try to keep this soaked-then-dried seed mixture (2 parts sunflower to 1 part pumpkin) on-hand by making a big batch at one time so that I have plenty for snacking (add some salt) plus extra for recipes such as this one and the Lime Pie I recently posted. (Extra soaked/dried seeds should be stored in the refrigerator.) The ghee in this recipe adds a butterscotch flavor and makes the mixture spread more easily. You can adjust the amount of honey to suit your taste and you can leave out the cocoa powder if desired. Enjoy it on apple slices, a banana, celery sticks, or crackers.
1 cup raw (unsalted/no added oil) sunflower seeds
1/2 cup raw (unsalted/no added oil) pumpkin seeds
1/4 cup honey or 6 medjool dates, pitted
1 tsp. vanilla extract
1/2 tsp. sea salt
2 Tbsp. coconut oil
2 Tbsp. ghee
1-2 Tbsp. raw organic cocoa powder (optional)
Soak the sunflower and pumpkin seeds in one quart of water in a bowl or glass jar overnight or at least 8 hours. Rinse very well in a colander and allow to drain well. Spread the soaked seeds out in a baking pan and dry in a 150 to 250 degree F oven. It will take longer to dry thoroughly in a lower temperature oven (about 2 to 3 hours) but it is better for preserving more nutrients. Keep in mind that the seeds will dry more quickly if you use a larger baking pan as they will be spread out more. Stir well every 30 minutes to evenly dry the seeds. As soon as the seeds are lightly browned and dry, remove from oven.
Place the roasted seeds in a food processor and process until finely ground. Add other ingredients except the oil and ghee. Pulse until well mixed. If the coconut oil and/or ghee is solid, melt until liquid on low heat on the stovetop. Add the oils while the processor is running and process until thoroughly mixed. Transfer to a glass storage container or a jar. Keep refrigerated. If the seed butter is too hard to spread easily, leave it at room temperature until it softens—about 15 minutes.
