Creamy Sunflower Seed Butter & Wilder Ranch

Another week, another nut butter and outdoor adventures…

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This past weekend I ventured to Wilder Ranch State Park to partake in what was a pretty incredible coastal nature walk. Despite the clouds the docent kept the group’s energy up, detailing native plant and animal species encountered along the way. Who knew California had a state lichen?

These walks are free and happen every weekend at the ranch, so I’d highly recommend if you’re in the area.

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After the coastal walk I toured the Wilder Ranch grounds. Led by another docent (this time in 19th century dress) I heard all about the history of the buildings, the families that once inhabited them, and the technological innovations that took place (in-home electricity pre-1900’s, automatic doors and lights, and photo-editing that would be challenging with today’s Photoshop).

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Creamy Sunflower Seed Butter


  • 1.5 cups raw sunflower seeds
  • 1 tsp cinnamon
  • Pinch of sea salt

What to do:

  • Roast the sunflower seeds in the oven on 350 degrees Fahrenheit for 5-10 minutes. This helps bring out the flavor of the seeds.
  • Blend the seeds, cinnamon, and salt in a food processor until smooth. You’ll have to scrap the mixture down from the sides of the processor a few times to get all the seeds blended.
  • Once creamy, spread on sliced fruit, sprouted bread, or whole grain crackers. I store mine in a mason jar in the refrigerator so it will last longer. Enjoy!

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