Directions

1. Preheat oven to 325F. Line a baking pan with parchment paper. Spread out the almonds and sunflowers seeds on the pan and drizzle with the maple syrup, stirring to coat. Bake for 15 to 18 minutes, stirring halfway through, until the nuts and seeds are lightly golden and fragrant.
2. Transfer the almonds and sunflower seeds to a food processor and process until they turn into a smooth butter, about 15 minutes. This will take some patience as it goes from crumbs to paste to butter. Stop to scrape down the sides of the processor jar as needed. Once smooth, add the Nature's Path Original Chia, Buckwheat & Hemp Cereal and salt and pulse to combine. Store in a mason jar in the fridge.