1 serving (1 tbsp) comes out to be 109 Calories, 9.8 g Fats,
, and 2.7 Protein.
(I use Himalayan)
You may choose not to roast the seeds at all or just lightly roast them. But keep in mind that roasting does bring out that special flavour. Still, be careful not to burn the seeds.
Line a baking dish with parchment paper. Preheat the oven to 300ºF (150ºC).
Spread the seeds on the baking sheet. Try to make a single layer.
Place in the oven to roast. Roast for 30 to 40 minutes, or until the seeds are brown and crisp. Stir the seeds occasionally to prevent burning.
Place the roasted seeds in a food processor with an S blade. Start mixing … Keep mixing and mixing (you might have to do some scraping in between) until the mixture becomes creamy (around 5 minutes).
Add in 2 tbsp of
and mix for another minute.
You can keep the sunbutter at room temperature for up to a week, or store it in a fridge for up to a month.