Homemade seedy nut butter

Homemade seedy nut butter

Based on 0 ratings

"A crunchy, salty and sweet snack that keeps well, this is a really versatile jar to keep stocked in the pantry or at the office. I’m a big fan of peanut butter, but almond butter or cashew butter could work well here too. Use your favorite seeds and nuts (like chopped or sliced almonds, pumpkin seeds, or even peanuts), but don’t skip toasting them! It brings out their nutty flavor and adds a much more crunchy texture to the finished product. Store airtight at room temperature for up to 2 weeks."

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings2
66⅔ g
creamy peanut butter
83⅓ g
coconut oil
16⅔ g
sunflower seeds
3⅓ g
chia seeds
3⅓ g
sesame seeds
tbsp
maple syrup
tsp
flaky sea salt
MetricImperial

Utensils

frying pan, spatula, bowl (small), airtight container

Nutrition per serving

Cal310
Protein10 g
Fat27 g
Carb12 g
  • Step 1/2

    • 83⅓ g coconut oil
    • 16⅔ g sunflower seeds
    • 3⅓ g chia seeds
    • 3⅓ g sesame seeds
    • frying pan
    • spatula

    Add coconut oil to a small frying pan over medium-low heat. Once it is melted, add sunflower seeds, chia seeds, and sesame seeds. Let sizzle for approx. 3 min.

  • Step 2/2

    • 66⅔ g creamy peanut butter
    • tbsp maple syrup
    • tsp flaky sea salt
    • bowl (small)
    • airtight container

    Add peanut butter, maple syrup, and flaky salt to a bowl. Add the mix of melted coconut oil and the toasted seeds from the pan and mix together until well combined. Transfer the mixture to an airtight jar and let cool, uncovered, until room temperature. Once it has cooled down, cover and store it. Enjoy your nut butter on top of rice cakes, crackers, oatmeal, pancakes, and more!

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