Homemade Seed Butters: 3 Ways!
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!
Servings 2 cups
Calories 1029kcal
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
Chai Spice Tahini
- 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
Serving: 1cup | Calories: 1029kcal | Carbohydrates: 47g | Protein: 28g | Fat: 89g | Saturated Fat: 13g | Sodium: 311mg | Potassium: 778mg | Fiber: 24g | Sugar: 1g | Calcium: 1566mg