A creamy blend of sunflower and pumpkin seeds, flavored with cinnamon and toasted coconut flakes.
Have you guys heard of the app called Timehop?. Random topic, but stick with me…
If you aren’t familiar, Timehop
so graciously reminds you what you were doing a year ago today (or two years, three years, all the way back to when you first created Facebook). I don’t have the phone app but since it’s owned by Facebook the posts often appear on my newsfeed. Of course, it only works if you post stuff on Facebook so you have to take that into account.
Generally speaking, I don’t mind Timehop. Most of the things that pop-up make me say something lame like “awww” or “that was fun!” Some statuses definitely make me cringe. Why did I think it was cool to post “Run, homework, dinnerrrr <3333″ as a status on FB? That’s not even worthy of a tweet! Occasionally, something from senior year of high school will come up and I’ll get slightly nostalgic for a time when things were “easy,” even though they didn’t feel easy at the time.
Last week, toward the end of a not-so-good day, Timehop was looking out for me.
On August 18 of this year, Timehop showed a picture of me from August 18, 2012. My freshman orientation. It was a picture of me with a group of girls from my floor at an orientation party. Most of that actual day is a blur, but the emotions from the week (and all of freshman year) are still so familiar.
I didn’t have a blog at the time but I’ve written a few posts about my freshman year. In short: it was rough. Really rough. I didn’t think I would make it through. I didn’t think college would get better or that I’d survive on my own. It’s easy to write about it now because, yes, I survived. Life really did get better, but it wasn’t an overnight miracle. The adjustment took a very long time and it wasn’t until I started feeling comfortable that I realized how many people struggle during freshman year.
That little reminder last week gave me some perspective. While my situation is different today, I would still classify both as “challenging,” relative to my 21 years and 8 months of a privileged life. Yet four years later I’m 10x more mature and capable than I was as a 17-year-old. I understand that things take time and success/happiness/fill-in-the-blank isn’t immediate.
I have increasing faith in the fact that tough times don’t last. They happen but they don’t last. And we usually come out stronger, right?
I don’t normally say this, but chalk one up for Facebook.
I’m not even going to try to pretend this story relates to sunflower and pumpkin seed butter, because it doesn’t. The only connection I can come up with is that I LIVED off nut and seed butter freshman year. You think I do that now, you should have seen my diet then.
I already intended to post this recipe when I shared it on Monday but I bumped it up to today because, truthfully, I needed to make more for myself anyway. Priorities.
Ok, so seeds are not as naturally sweet as nuts, but they are unique in their own ways. This leaves a relatively blank canvas for adding things…like cinnamon and coconut. The combinations are endless so feel free to add sweeteners of choice (vanilla, honey, maple, etc.). If you don’t have a high-speed blender, I recommend using a food processor. Regardless, it takes a few minutes of blending and then scraping the sides/stirring before it starts to get creamy. The longer you mix it, the creamier it gets!
- 1 1/2 cups of raw sunflower seeds
- 1 1/2 cups of raw pumpkin seeds
- 1/4 cup of coconut flakes
- 1 tsp cinnamon
- 1 tsp coconut oil
- Preheat oven to 350 degrees and place sunflower seeds, pumpkin seeds and coconut flakes on a parchment-lined baking sheet. Bake for 10 minutes. Remove and let cool.
- Once seeds have cooled, add to blender or food processor and process until smooth*. About 7-9 minutes.
- Once smooth, add cinnamon and coconut oil to mixture. Process for 1-2 more minutes to throughly combine.
- Store in glass jar/container in pantry or refrigerator.
- *If you prefer creamier seed butter, process longer.