Healthy Nut and Seed Butter
Make your own nut’n seed butter. Creamy or crunchy, you got it. Spread the deliciousness!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 cups 1x
- Category: spreads
- Method: oven
- Cuisine: American
Ingredients
Scale
- 2–3 cups raw, unsalted nuts (peanuts, cashews, pistachios, pine nuts, walnuts, hazelnuts, Brazil nuts, sunflower or pumpkin seeds)
- For my recipe, I used
- 1/2 cup whole almonds, with skin
- 1/2 cup cashew pieces
- 1/4 cup Brazil nuts
- 1/4 cup hazelnuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons flax seeds
- 2 tablespoons chia seeds, reserved
- 1/2 teaspoon salt
Instructions
- Nut’n Seeds: Toast nuts in 350° F. oven for 8-15 minutes. Bigger nuts such as almonds and Brazil nuts take longer than the smaller softer seeds.
- Blend: Add almonds, cashews, Brazil nuts, hazelnuts, sunflower seeds, pumpkin seeds and flax seeds to blender or food processor. Pulse or blend, stopping to scrape the sides and bottom and push nuts down with a rubber scraper, until desired consistency. This could be 5 to 10 minutes depending on the power of your appliance. The mixture will seem grainy but then develops into a smoother texture. If the mixture seems really dry, drizzle in 1/2 teaspoon oil, such as a nut oil (walnut, almond, sunflower) or canola. Add salt and chia seeds at the end. These should be stirred in so chia seeds don’t pulverize. Spoon into a jar. Refrigerate up to 3 months.
Notes
I love the flavors and textures of this nut and seed butter. Use any combination that you like: peanuts, cashews, pistachios, pine nuts, pecans, walnuts, macadamias, hazelnuts, Brazil nuts, sunflower, pumpkin, flax.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
Find it online: https://www.livebest.info/nutn-seed-butter/