When I was in high school I kept a jar of peanut butter in my dashboard. This was for two reasons: 1) I’m mean if I’m hungry, and 2) I have a nut butter habit. This week, the nut butter habit manifests itself in the form of pulverized sunflower seeds and almonds. Sunflower seeds have a grassy flavor which I like but wanted to cut with the milkiness of almonds. Dynamite combination! -Amanda
Sunflower Almond Butter
1 cup sunflower seeds
1 cup almonds
2-4 tablespoons grapeseed oil
1. Toast sunflower seeds and almonds in a heavy skillet until fragrant and golden brown. Transfer to food processor.
2. Add oil and salt to food processor. Puree until smooth, scraping down the sides as needed. This will take around 10 minutes.
3. Transfer to container. Check out the action shot!
4. Lick the bowl clean.