Seed butter is incredibly nutritious and making your own allows you to play with flavors and ingredients.
Preheat oven to 325.
Spread 2 cups of raw sunflower seeds on a baking tray and roast for around 8 minutes, giving the pan a shake halfway through.
Add the still-warm seeds to your food processor and process in 1-2 minute bursts, pausing to scrape down the sides of your processor, and also allowing it to rest. The seeds will break down to crumbs, then form a thick paste. Keep on processing (and pausing) until a smooth butter is formed. If it seems as though this isn't going to happen and you've been processing for 20 minutes or more, stream in a little sunflower seed oil to help things along.
Flavor with a lttle maple, cinnamon or vanilla, or add some maple pepitas for extra color and nutrients.
Keeps in the fridge for up to 6 weeks.
