This creamy and smooth Spiced Seed Butter is the perfect alternative to any peanut or almond butter! Cinnamon, cloves and ginger are added to roasted sunflower seeds and quickly blended together for a seed butter you won't believe is nut free!
In a medium pan, toast sunflower seeds over medium heat for 10 minutes or until seeds are golden brown, stirring frequently. Let cool slightly.
Transfer the seeds to a food processor or blender and run machine for 2-3 minutes. The seeds will start to look like crumbled graham crackers.
Add coconut oil and run machine for another 2-3 minutes, scrapping down sides if needed.
Add in spices and maple syrup and run for 5 more minutes, scrapping down sides if needed. The butter will be thick at first, but as you get closer to the 5 minute mark, the butter will become smooth and creamy.
Transfer to an air-tight container.
Yield - 2 cups
Storage - in air-tight container for 1 month. I like to keep my nut and seed butters in my pantry so they don't get too thick and they last at least 1 month for me. You can also keep in the fridge for a longer storage time.