Low-Fodmap Sunflower Seed Nutella
Ingredients
- 2 cups raw activated sunflower seeds
- 1.5 tbsp pure vanilla extract or vanilla powder
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup or 20 drops of stevia if sugar-free
- pinch of Celtic sea salt
- 2 tsp extra virgin coconut oil
- 1/2 cup almond milk (homemade or unsweetened and organic if purchased)
Preparation
Add a little coconut oil to a medium non-stick pan and toast sunflower seeds over medium-high heat, stirring frequently.
Remove from heat and allow to cool to room temperature to avoid burning your fingers.
In the bowl of a food processor, process the toasted sunflower seeds, stopping occasionally to scrape down the sides, for 2-3 minutes until they form a thick, creamy butter.
Add the remaining Nutella ingredients and blend for an additional 4-5 minutes or until smooth and creamy.
Tips
This spread can be stored in an airtight container in the fridge for up to a month.
Enjoy it spread on gluten-free bread, as a dip for sliced banana or strawberries, or eaten by the spoonful.
