Cinnamon Seed Butter ‘Sushi’ Rolls

This tasty twist on ‘sushi’ rolls is bound to draw curious pupils to your kids’ lunchboxes. The notably nut-free seed butter will keep in the refrigerator for up to two weeks, so you’re just a roll-up away come morning.

For the Seed Butter:

• 1 cup salted sunflower seeds, toasted
• 2 tbsp coconut oil (liquid or ‘fractionated’ is best)
• 1 ½ tbsp pure maple syrup
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg

For the Rolls:

• Slices of soft whole-wheat bread, crusts removed
• Apples, cut into matchsticks

In a medium skillet toast the sunflower seeds over medium heat until golden, about 5 minutes. If you bought the seeds already toasted, pop them into the skillet for about 3 minutes to refresh the flavour. Place the seeds on a paper towel to drain any excess oil, and cool.

In a food processor, add the seeds, coconut oil, maple syrup, and spices. Pulse a few times, scrape down the sides, and run the processor again. Keep at it—the mixture will eventually come together. When it looks like butter, process a few more times to make sure it’s silky smooth (this can take about 5–10 minutes).

Using a rolling pin, roll the bread slices flat. Spread the seed butter onto the bread and place the apple matchsticks along one side. Roll lengthwise, and slice into bite-size morsels. Tip: If the rolls aren’t staying together, pierce with a toothpick.

More ideas! Substitute the seed butter and apples for spreadable cream cheese and cucumber matchsticks,
or a thin layer of tuna salad and dill pickle matchsticks.