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Sunflower Seed Turmeric Butter

Makes about 1 1/2 cups (350 mL).


    Sunflower Seed Turmeric Butter / Sweet Potato and Spinach Curry

    (pictured with Sweet Potato and Spinach Curry)


    This sunny-hued nut-free butter is one you’ll want to have on hand. It’s divine spread on vegetables or crackers and really adds something special when stirred into soups or stews. Try stirring in some add-ins such as chia seeds, hemp hearts, or flax meal for a crunchy nutritional boost to this nut-free butter.


    Sunflower seeds are a fabulous source of fibre. Fibre helps regulate blood sugar levels in the body, as well as cholesterol.


    Sunflower Seed Turmeric Butter


    • 2 cups (500 mL) raw sunflower seeds
    • 2 Tbsp (30 mL) dark maple syrup
    • 1 tsp (5 mL) ground turmeric
    • 1/4 tsp (1 mL) ground ginger
    • 1/4 tsp (1 mL) ground cinnamon
    • 1/2 tsp (2 mL) sea salt
    • 1 Tbsp (15 mL) melted coconut oil, optional


    Per serving:

    • calories73
    • protein2g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates4g
      • sugars1g
      • fibre1g
    • sodium50mg



    Preheat oven to 350 F (180 C).


    On rimmed baking tray, spread out sunflower seeds in a single layer. Toast in oven, stirring occasionally, until fragrant and light brown, about 10 minutes.


    While seeds are warm, transfer to food processor fitted with steel blade attachment. Add syrup, turmeric, ginger, cinnamon, and salt. Process, scraping down sides of bowl as needed, until mixture transforms into a smooth paste. Be patient, as this will take about 10 minutes. Add a little coconut oil if needed. Transfer to airtight jar and keep refrigerated for up to 1 month.


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    This recipe is part of the Nut + Seed Butters collection.



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