Super Seed Butter
A combination of seeds and nuts are made into a creamy butter in 3 minutes! This recipe is super easy, budget-friendly, and customizable.
- 1 tbsp (15 mL) oil
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) cinnamon
- 1 cup (250 mL) roasted unsalted almonds
- 2 cups (500 mL) roasted unsalted cashews
- ½ cup (125 mL) roasted pumpkin seeds (pepitas)
- 2 tbsp (30 mL) chia seeds
- 2 tbsp (30 mL) flaxseeds
Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.
When the nuts begin climbing up the walls of the pitcher, use the tamper to push the nuts back into the blades. Continue to tamper when the nuts are climbing up the pitcher or if the blades are not blending the nuts.
Note: Do not tamper for more than 30 seconds at a time.
- 1–1.5 cups (250–375 mL)
Nutrients per serving:
U.S. nutrients per serving (1 tbsp/15 mL): Calories 270, Total Fat 23 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 13 g, Fiber 4 g, Sugars 2 g, Protein 9 g
If you bought raw nuts, roast them in the oven before blending them. This will release the nuts’ natural oils and make them easier to blend. Roast them on a sheet pan for 10–12 minutes at 350°F (180°C).
If you bought roasted, salted nuts, omit the salt in the recipe.
You can use canola, avocado, or other neutral-flavored oil.
The butter will keep in the refrigerator for 4–6 weeks.