Super Seed Butter

I'm back for 3 more flavored nut butter recipes. Last time was peanuts, almonds, and walnuts, but today I'm going for pistachios, cashews, and sunflower & pumpkin seeds. First up is Super Seed Butter, but be sure to check out the other 2 - Cashew Cookie Butter and Mint Pistachio Butter. Each serving is about 2 tbsp (32 g)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If your seeds are raw, air fry them at 300F for 10 minutes, or roast in the oven at 350F for 12 minutes

Step 2

Add your seeds to a food processor, and blend until super smooth, scraping down the sides every few minutes. This may take 5-10 minutes depending on your food processor. If it doesn't look and pour like a liquid, keep blending, you're not done yet. Have patience, and wear ear plugs!

Step 3

If you prefer a chunky seed butter, reserve about 1 oz (28 g) of seeds, and blend in at the end

Step 4

Only once you have the creamiest and smoothest seed butter you've ever seen, add in your salt, and blend for 30 seconds to fully combine

Step 5

It's time to flavor your seed butter. Add in the flavoring ingredients, and blend until smooth and fully combined

Step 6

Transfer to a mason jar or air tight container, and store at room temperature for up to a week. You can also freeze homemade seed butter for later

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