Note: Factor in the Prep Time of Soaking Sunflower Seeds Overnight

This was just something I decided to blend together using my Cuisinart Food Processor which we received over 10 years ago as a wedding present. 

Without it, many or likely all my recipes would not be possible.

It is truly my kitchen staple, and should I be deserted on an island, the kitchen item I would bring with me (plus all its attachments).

Now onto the ingredients, which are primarily sunflower seeds. Although I love using these seeds whole in salads and with yogurt or just enjoying them on their own, this sunflower seed butter is so decadent and creamy, that I think it's my new favourite way of enjoying this magnesium-rich, vegan protein.

Ingredients

4 cups of sunflower seeds

4 cups water

Mason or glass jar

1 cup fresh herbs

2 Tbsp lemon juice

1 Tbsp garlic powder or Dani's Universal Spice Blend 

Instructions

1. Fill the mason jars with sunflower seeds and cover with water. Place on the lid.

2. Store in fridge overnight so that the seeds are softened and will blend easily.

3. Using a food processor, add the sunflower seeds with the water in which they were soaked, as well as remaining ingredients.

4. Blend until completely pureed.

5. Serve at any meal or snack time, best with a piece of homemade GF bread or cracker.