Nut & Seed butter

August 18, 2021

This recipe is more of a method than a recipe. You can adapt the quantities and the variety of nuts and/or seeds to suit your palate and needs. This particular combination is great as a peanut butter replacement simply for spreading on toast but can equally be used in other recipes like our Not Another Peanut Satay, GF waffles/pancakes and added to smoothies. You'll need a high power food processor or thermomix to blend the nuts & seeds fine enough. Dry frying or roasting the nuts and seeds adds a delicious intensity to the final butter. 

This recipe will yeild ~2 x 250g jars worth of nut & seed butter. The butter will last 1 week in the fridge or freezer for 3 months

This butter is:

• Protein rich
• Low carb
• Rich in Omega 3, 6 & 9
• Full of potassium, magnesium, fibre, vitamin E, folate & selenium

You'll need:

• 2 cups of walnuts
• 2 cups of hazelnuts
• 1 cup of sunflower seeds
• pinch of salt
• 1 TBSP Pepo Farms oil (pecan/hazelnut/almond etc) 

Method:

1. toast the sunflower seeds in a dry frying pan over medium heat. set aside to cool
2. toast the hazelnuts and walnuts in a the same pan or on a tray in the oven. set aside to cool
3. Once nuts and seeds have cooled enough to touch put them in a food processor or thermomix and blitz for 2 mins (see note below for thermomix)
4. Add half the oil and a pinch of salt
5. Scrape down the sides with a spatula in between and then blitz again for 2mins
6. continue this process of scraping down the sides, adding the remaining oil and then blitzing until mixture forms a smooth paste and consistency to your liking
7. distribute the butter into sterilized glass jars. can be stored in the fridge for 1 week or a few months in the freezer

note: Follow the manufacturers suggestions if using a Thermomix for this recipe

you can also add some sweeteners or spices to some of your mix for a more decadent nut & seed butter. try some honey/maple syrup and mixed spice or cinnamon. Enjoy!

 

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