Ingredients
- 1½ cups (210 g/7.4 oz) sunflower seeds
- ½ cup (65 g/2.3 oz) pumpkin seeds
- 2 teaspoons ground cinnamon
- Pinch salt
How to Make It
- In a food processor, combine the sunflower seeds, pumpkin seeds, cinnamon, and salt. Pulse until smooth. The exact amount of time depends on your processor.
- Spoon the butter into a glass container. Seal and store at room temperature for up to 1 week, or refrigerate for up to 3 months.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 183 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Trans Fat 0.0 g |
carbohydrates 6.1 g 5% |
Dietary Fiber 2.8 g 7% |
Protein 7.3 g 15% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
