Nut-Free "Peanut Butter" Sunflower Seed Spread

Nut-Free "Peanut Butter" Sunflower Seed spread

Adapted from "Blood Sugar: The Family" by Michael Moore, published by New Holland RRP $45

• 10 ozs/300g sunflower seeds

• 1-2 tablespoons agave syrup (you can also use honey)

• 1-2 tablespoons mild flavoured oil

• 1/2 teaspoon vanilla bean paste

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

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Step 1 - Preheat oven to 180C/350F. Spread out the sunflower seeds onto a tray and bake in the preheated oven for about 6-8 minutes-they should be toasted but not dark brown. Cool completely.

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Step 2 - Add the sunflower seeds to a food processor and add one tablespoon each of of the agave syrup and oil and all of the vanilla bean paste, cinnamon and ginger. If your food processor is good and can process this without adding the additional tablespoon-ful of agave syrup and oil, then that's better than adding it. Process for about 8-10 minutes, stopping and scraping down the sides of the processor every couple of minutes. If it isn't coming together, add the additional agave syrup and oil to help bind it.

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Step 3 - Store in a sterilised jar or container. To sterlise a jar, bake it in a 180C/350F oven for 10 minutes.

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