Ingredients

1¼ cups unsalted sunflower seeds

¼ cup ground AVION Harvest flaxseed

2 tablespoons sesame seeds

¼ cup sunflower or canola oil

1 tablespoon honey

¼ teaspoon salt

Directions

Preheat oven to 350°F.

Spread sunflower seeds, ground flaxseed and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes.

Transfer to a food processor; add oil, honey and salt.

Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 5 minutes and up to 10 minutes.

No-Nut Butter

Print Recipe

• CourseSnacks
• CuisineAmerican, Canadian

Servings

8 2 tb

Servings 8 2 tb

No-Nut Butter Print Recipe CourseSnacks CuisineAmerican, Canadian Servings 8 2 tb Servings 8 2 tb

Ingredients

• 1¼ cup Unsalted Sunflower Seeds
• ¼ cup AVION Harvest Flaxseed ground
• 1/4 cup Sunflower or Canola Oil
• 2 tb Sesame Seeds
• 1 tb Honey
• 1/4 ts salt

Servings: 2 tb

Instructions

1. Preheat oven to 350°F.
2. Spread sunflower seeds, ground flaxseed and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes.
3. Transfer to a food processor; add oil, honey and salt.
4. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 5 minutes and up to 10 minutes.

Recipe Notes

Make Ahead Tip: Store airtight at room temperature for up to 1 month.

 

(recipe credit: www.eatingwell.com)

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