Measure the sunflower seeds onto a baking tray and spread out to the corners.
Toast in the oven for 10-15 minutes until starting to colour. The seeds in the corner will toast first so toss them around every few minutes. If they burn, start again!
Tip the seeds into food processor with the rest of the seeds and the salt. Whizz on high for about 6-8 minutes. The seeds will first turn to a powder, then form into a sticky ball. Be patient! After 5 or so minutes it will need at least another couple of minutes to reach a creamy consistency. Taste adding more salt if necessary.
Transfer the butter to a clean airtight jar. Store in the refrigerator for up to a month or freeze n a plastic container for up to 3 months.
VARIATIONS: Spread seed butter on toast or cracked with cucumber slices. And can use for smoothes drink with banana or vanilla ice-cream. Also delicious as a dip on your Summer crudités platter.
NUT PEANUT SEED BUTTER can extra pumpkin seed, chai seed, flax seed, hulled hemp seeds.
