Recipe by Lauren Lovatt

Enjoy this butter in many ways from using it in smoothies and on toast to salad dressings and in recipes.

150g sunflower seeds
1 tbsp olive oil
100g light tahini
4 Irish Botanica lion’s mane mushroom capsules, contents only
¼ tsp salt

 

Method

Preheat the oven to 160C

First place the sunflower on a large baking tray in the hot oven and toast until very lightly golden, for about ten minutes.

Add the sunflower seeds to your food processor and process until a butter forms, keep scraping down the sides of the container and add the oil after a few minutes. Continue to process until a very smooth and runny butter forms.

Add the tahini seeds and salt and briefly process again.

Store the butter in a sealed container in the fridge for up to two months.

Sunflower and sesame seed dressing

50g seed butter
1 tsp wholegrain mustard
100ml Olive oil
¼ tsp lemon salt (or regular salt)

Whisk all of the ingredients together in a small bowl and then store in a glass jar for up to one month.

Sunflower and sesame seed Salad
2 tbsp Sunflower and sesame seed dressing
100g roasted roots
100g cooked quinoa

Simply mix all of the ingredients together and enjoy!