Sunflower and Pumpkin Seed Butter

Allergic to nuts? Blend up this sunflower and pumpkin seed butter instead!

1. Toast the seeds at 350F for 15 minutes. Stir often to prevent burning.

2. Let the seeds cool for 5 minutes, then pour them into the bowl of a food processor. Process and scrape down the sides, then process again. Be patient, you will need to do this many times to get the right consistency.

3. When you have a thick paste, add the honey, salt and a splash of avocado oil to make the butter easier to spread. Taste and adjust the salt and sweetener to your preferences.

4. Store in an airtight container in the fridge.