Pumpkin Seeds and Sunflower Seeds Butter

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1½ cups (210 g/7.4 oz) sunflower seeds

½ cup (65 g/2.3 oz) pumpkin seeds

2 teaspoons floor cinnamon

Pinch salt

Instructions:

In a meals processor, mix the sunflower seeds, pumpkin seeds,

cinnamon, and salt. Pulse till clean. The precise period of time relies upon

in your processor. Spoon the butter right into a glass container. Seal and retailer

at room temperature for as much as 1 week, or refrigerate for as much as 3 months.

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