Sunny Butter

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.

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Ioway Bee Farms - Honey Bears
 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.

Sunny Butter
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