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“From about.com's recipes for kids with nut allergies, this can be easily halved or multiplied. Sunflower oil would work great but the recipe was posted with canola oil. (SERVING SIZE = 1 TABLESPOON)”
READY IN:
15mins
SERVES:
16
YIELD:
16 tablespoons
UNITS:
US

Ingredients Nutrition

Directions

  1. If you use raw sunflower seeds like I do, it's best to roast them first. I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop. Let them cool for a few minutes.
  2. Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth. You may have to scrape the sides down occasionally.
  3. Add a little more oil if the mix is still not binding.
  4. If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time. Using something granulated like sugar or Sun Crystals might require more oil.
  5. Store in the refridgerator, and if the oil separates, mix before using. Yields about 1 cup.

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