When it comes time for a snappy snack, there’s no denying the appeal of fresh fruits and veggies—from thickly sliced Honeycrisp apples to good old celery sticks. This healthy, lick-your-lips seed butter is ready for dunking, and offers a delicious alternative to nut butters for little dippers with allergies.
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). © 2018. Illustration by Emily Isabella.
- Yield: Makes 2 cups
- 3 cups hulled roasted unsalted sunflower seeds
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut oil
- 2 tablespoons honey
- ½ teaspoon kosher salt
In a food processor, grind the sunflower seeds until a smooth paste forms, 7 to
9 minutes, stopping occasionally to break up the mixture with a spatula if it clumps. Add the cinnamon, coconut oil, honey, and salt and process until silky smooth, 8 to 10 minutes (or less, if you prefer a coarser texture).
Transfer to two widemouthed 8-ounce Mason jars and store at room temperature for up to 1 week or refrigerate for up to 1 month.