This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
This makes a delicious spread on cookies or granola and is perfect on top of Sunflower cookies. Store in a covered container in the refrigerator for up to a month. Makes about 5 cups.
4 cups unsalted toasted sunflower seeds
2 tsp Sakari Botanicals Cedar smoked salt
2 cups Ioway Bee Farm honey
1
Working in batches, put 1 cup of the sunflower seeds into a food processor and grind. Add ½ teaspoon salt and ½ cup honey or maple syrup and process until a ball forms. Remove and repeat.
Ingredients
4 cups unsalted toasted sunflower seeds
2 tsp Sakari Botanicals Cedar smoked salt
2 cups Ioway Bee Farm honey
Directions
1
Working in batches, put 1 cup of the sunflower seeds into a food processor and grind. Add ½ teaspoon salt and ½ cup honey or maple syrup and process until a ball forms. Remove and repeat.