Sunflower Seed and Pecan Butter

Once Again Sunflower Seed Butter is becoming a staple in my home. I had people over for brunch and decided to serve banana bread (gluten free of course) and wanted some options for toppings for the bread. I offered plain butter (unsalted), Sunflower Seed Butter, and a combination of the two. This recipe came from that marriage. This recipe is simple and provides a sweet and earthy flavor profile.

Ingredients:
1/2 Cup Once Again Sunflower Seed Butter (unsalted and unsweetened)
2 TBSP Unsalted Butter (room temperature)
1/4 Cup Pecans Diced
1 Pecans (in a bowl for garnish)

Instructions:
• In a small saucepan on LOW heat toast the diced pecans. Stir the pecans in the pan so they toast evenly and do not burn. Add the unsalted butter so it melts and coats the pecans.
• Turn off the heat and add the sunflower seed butter. Combine and transfer to a serving dish. What is not used right away can be refrigerated in a covered container.
• OPTION: THIS can be done w/o using the stove! Use a fork to combine the ingredients in a small mixing bowl. The pecans will not have a sweet toasted flavor.

Serve:
• Use as a spread for banana bread or other homemade bread. Garnish with whole pecans to enhance the diced pecans added to the spread.
• Use 2 TBSP in your oatmeal.