You could use all sunflower seeds or all sesame seeds or all soybeans in this simple recipe that's a perfect substitute for peanut butter.

INGREDIENTS | YIELDS ¾ cup; Serving size 2 tablespoons

• ¾ cup dried soybeans
• ½ cup hulled sunflower seeds
• ⅓ cup sesame seeds
• ½ teaspoon salt
• ¼ cup soybean or safflower oil
• ½ cup cold water

1. Pick over soybeans, discarding any that are shriveled, and any extraneous material. Rinse in cold water, drain, and place in a large bowl. Cover with water and let soak 12 hours.

2. Preheat oven to 325ºF. Drain soybeans; pat dry with paper towels. Place in single layer on a large cookie sheet. Roast 55–65 minutes, turning beans with a spatula every 10 minutes, until crisp and light golden brown. Remove from cookie sheet and let stand on paper towels 10 minutes.

3. Reduce oven temperature to 275ºF. Roast the soybeans another 30–40 minutes, stirring every 8 minutes, until crisp. Add sunflower seeds and sesame seeds for last 20 minutes of roasting time. Cool completely.

4. Combine soybeans, sunflower seeds, sesame seeds, salt, and soybean oil in food processor; process until finely ground. With processor running, very slowly add the water, a tablespoon at a time, until desired consistency is reached.

5. Scrape mixture into a small jar or other small container, seal, and store in refrigerator up to 2 weeks.

Calories: 111.84
Fat: 9.29 grams
Saturated Fat: 1.12 grams
Carbohydrates: 3.85 grams
Sodium: 74.44 mg