This recipe was inspired by Sally Fallon’s crispy nut butter recipe (The Nourishing Traditions Book of Baby and Child Care).  Normally, we do not recommend nut butter because of anti-nutrient (phytates, oxalates, enzyme inhibitors) content.  The amounts of these harmful compounds can be reduced (but not eliminated, so eat in small amounts) with soaking overnight or even sprouting and then rinsing very well.  The soaking process makes the nuts easier to digest and lighter in taste.   This nut butter recipe takes the improvement in digestibility one step further–the sunflower seeds are diluted with coconut oil which is a good fat and health-giving addition to the diet.  People need to eat more good quality fats and this is one of them.   An added bonus is that it tastes great!

2 cups organic sunflower seeds (without the shells)

sea salt (Celtic)

filtered water

Place seeds and 1 tsp sea salt in a 1/2 gallon mason jar or a large bowl and add at least 1 quart of water.  Let soak overnight.  In the morning rinse very well–use a strainer or fine mesh colander and continue to rinse until the rinse water is clear.  Let excess water drain off and then spread seeds in a baking pan.  Sprinkle 1/2 tsp sea salt over the seeds and stir.  Place in a low temperature oven–I use an oven set on drying at 140 F.  Stir every hour or so.  The seeds should be thoroughly dried which may take 2 to 8 hours depending on your oven temperature.  Let cool.  Store in a glass jar in the refrigerator or proceed to make the nut butter.

Now you are ready to make the nut butter.  You could also store in the refrigerator and use on salads or eat as a snack.

2 cups soaked and dried sunflower seeds

3/4 cups organic raw coconut oil

1 tsp. sea salt (or to taste)

1 Tbsp. honey (optional)

Place seeds and salt in food processor and process until finely ground.  Add coconut oil and honey and process until smooth.  This mixture may be somewhat runny but coconut oil hardens at cooler temperatures so store in the refrigerator to harden.  Remove the amount you need when you are ready to serve.  Work a little with a fork and it will be manageable for spreading on celery or apple slices.