Sunflower Seed Butter
This is an excellent substitute for those with a nut allergy. Taste is very much like Almond Butter
3 cups raw hulled sunflower seeds
1/4 cup coconut sugar
2 tablespoons virgin coconut oil, softened
Pinch of fine sea salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 vanilla bean scraped OR 1/4 teaspoon
Preheat the oven to 325*F. Line a large baking sheet with parchment paper and spread the seeds in an even layer. Roast 9 to 12 minutes, until some of the seeds are lightly golden. Let cool a few minutes before using.
In a high speed blender, grind the sugar into a powder. Leave the lid on and set aside so the dust can settle.
Spoon the seeds into a heavy-duty food processor. When you have the last 1/2 left lift the parchment and funnel the seeds into the food processor.
Process the seeds for a few minutes, stopping to scrape the sides down the bowl every minute. They will look powdery and dry at this point. Keep your feed tube open for steam to escape.
Add the coconut oil and process a couple minutes more. The butter will clump together into a large ball and start rattling around the bowl for a bit. The ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
Add in the ground sugar, salt, and cinnamon. Process for a few minutes more, until smooth. With the motor running, slowly stream in the vanilla extract. Add the vanilla bean seeds, if using. You can add a touch more oil if you need more to thin out the butter (but do NOT add water or liquid sweetener.) I process 9 to 12 minutes but timing will vary based on your food processor and texture preference.