Who's ready for fall flavored seed butters that are super easy to make and absolutely delicious. I am featuring recipes for 3 variations that are quick to make in the bowl of a food processor and are perfect as part of breakfast, a snack or dessert. They're dairy free, nut free and paleo. Enjoy them with some fabulous gluten free toasted bread, mm hmm!
Just wanted to let you know this post was sponsored by the folks over at Little Northern Bakehouse!
Why are homemade seed butters the best?
- If you have a nut allergy, you won't even miss almond, peanut or cashew butter after trying these.
- They last a long time in the refrigerator.
- Texturally, they are so satisfying... creamy and fabulous!
- They're very versatile. Use them in many different applications & heighten your breakfast, snack or dessert game.
What can you eat with all of these seed butters?
Feel free to get creative here, folks but of course I have some fabulous ideas. Grab a bowl of yogurt and drizzle some seed butter on top.
Dip fruit slices into them, have them on top of some ice cream or mix them into your oatmeal. However, my most favorite way would have to be on some yummy toast.
I absolutely love these seed butters best on a slice of toasted gluten free bread.
It’s wonderful on this bread specifically because Little Northern Bakehouse products are:
- Non-GMO and made from whole food ingredients
- Plant-based and vegan
- Texturally satisfying- none of that cardboard-like mumbo jumbo
- Kept in the freezer- this loaf will last you a long time!
How to make seed butters at home
Add seeds to a food processor and blend until smooth: this will take roughly 4-10 minutes. It completely depends on whether you are using pumpkin seeds, sesame seeds or sunflower seeds.
*More instructions below in the recipe card for each variation.*
Once it begins to thicken up a bit and get more paste-like, add salt and avocado oil. Process for another minute until smooth throughout.
Pour in the add-ins. Continue processing for about 30 seconds until smooth and creamy throughout. Scoop into a jar or airtight container. Store in the refrigerator and enjoy within 1 month.
How long will they last?
These seed butters will keep in an airtight container in the refrigerator for up to one month.
If you are going to eat them up within a few days, you can leave them on the counter. I'd recommend giving them a nice stir before you eat them.
Since there ingredient list is so simple, there will be some natural oil separation as they sit. That's a good thing. 🙂
What do you use to make them?
You will need a good quality food processor to make all of these seed butters. I have not yet tried doing any of this in a Vitamix, and I'm fairly doubtful that it would work the same way.
You can find an inexpensive food processor on Amazon. They are such an incredibly valuable kitchen tool, and I use mine multiple times a week.
If you have a large family, I'd recommend getting at least a 9-cup or even a 14-cup. You are just going to love it!
Isn't it insane how painless and easy it is to make seed butters at home??!
If you have a nut allergy, there are THREE different delicious options for you to choose from.
Feel free to leave out any of the add-ins if you want a straight forward seed butter with just a little salt. They are so fabulous on their own, just letting the seeds shine.
I'm crazy about keeping 1 or 2 of these stashed away in my refrigerator.
I go through them quickly and love having a big spoonful as a snack or on top of toast to include with breakfast.
Top tips to make sure these butters turn out perfectly!
- Use food safe jars that are airtight and have been sterilized
- Experience with different add-ins if you are feeling adventurous / aren't into one of the flavors
- Patience! They are very easy to make, but you need to have patience with your food processor. Let it work its magic!
More easy vegan recipes like this:
Chocolate Strawberry Vegan Granola
Homemade Seed Butters: 3 Ways!
Ingredients
Chai Spice Tahini
- 2 1/2 tbsp ground cinnamon
- 1 tbsp plus 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cardamom
- 1 tsp cloves
- 1/4 tsp black pepper
- 2 cups hulled white sesame seeds
- 1/4 tsp kosher salt
- 2-3 tbsp avocado oil see notes
- 2 tsp chai spice mix see notes
- 1 tsp pure vanilla extract
- 2 1/2 tbsp coconut sugar
Pumpkin Spice Pumpkin Seed Butter
- 2 cups roasted & unsalted pumpkin seeds or pepitas, see notes
- 1/4 tsp kosher salt
- 1 tbsp avocado oil
- 1 tsp pure vanilla extract
- 1/2 tsp pumpkin pie spice
- 2 tsp pure maple syrup
Cacao Ginger Sunflower Seed Butter
- 2 1/2 cups roasted & unsalted sunflower seeds hulled, see notes
- 1/2 tsp kosher salt
- 1 1/2 tbsp avocado oil
- 1/4 cup coconut sugar
- 3 tbsp cacao powder
- 1 tsp ginger powder
Instructions
Chai Spice Tahini
- In a small bowl, stir together all of the chai spice mix ingredients (cinnamon, ginger, nutmeg, allspice, cardamom, cloves & black pepper) until well combined. Set aside.
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Arrange sesame seeds on a bare baking tray. Bake for 10 minutes until slightly golden brown.
- Remove from the oven and let them cool for about 10 minutes. Add seeds to a food processor and blend until smooth. This will take roughly 4-5 minutes.
- Once it begins to thicken up a bit and get more paste-like, add salt and avocado oil.
- Add chai spice mix, vanilla, and coconut sugar. Continue processing for about 30 seconds.
- Scoop into a jar or airtight container. Store in the refrigerator and enjoy within 1 month.
Pumpkin Spice Pumpkin Seed Butter
- Process the pumpkin seeds in a food processor until you achieve a creamy consistency. This will take 8-10 minutes. Be sure to scrape down the sides as needed.
- Add salt and avocado oil and continue processing until completely smooth again.
- Add vanilla extract, pumpkin pie spice, and maple syrup. Process again until smooth throughout.
- Scoop into a jar or airtight container. Store in the refrigerator and enjoy within 1 month.
Cacao Ginger Sunflower Seed Butter
- Process the sunflower seeds in a food processor until you achieve a creamy consistency. This will take 7-10 minutes. Be sure to scrape down the sides as needed.
- Add salt and avocado oil and continue processing until completely smooth again.
- Add coconut sugar, cacao powder and ginger. Process again until smooth throughout.
- Scoop into a jar or airtight container. Store in the refrigerator and enjoy within 1 month.
Notes
- Make sure the sesame seeds are hulled (they will be white in color!)
- Depending on the strength of your food processor, you may need between 2-3 tablespoons of avocado oil. You want the mixture to be nice, smooth, and creamy.
- The chai spice mix is the mix you made in the beginning of the recipe. Store the rest in an airtight container in a cool and dry place.
- Pumpkin seeds and pepitas are the same thing
- Be sure to add a little more or less avocado oil depending on your desired consistency!
- Make sure the sunflower seeds are hulled (they will have the outer "shell" removed!)
- Be sure to add a little more or less avocado oil depending on your desired consistency!
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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