Homemade Almond & Pumpkin Seed Butter
Nut butter really is the ultimate savoury or sweet snack accessory - pair with chia pots, porridge, sourdough, smoothies, protein shakes, dates, crudités, fruit slices, energy balls, and even salad dressings. It's so quick and easy to make and you have full licence to mix and match your favourite nuts, seeds, and spices depending on your store cupboard. A personal favourite is this almond & pumpkin seed butter with a hint of cinnamon, but other alternatives are suggested below.
Servings: 1 small jar
Timing: 25 minutes
Ingredients
1 cup almonds
1 cup pumpkin seeds
1 tsp cinnamon
1-2 tsp coconut oil (optional - to loosen if need be)
Alternatives:
nuts: walnuts, cashews, hazelnuts, pecans, macadamias
seeds: sunflower seeds, sesame seeds, hemp seeds
spices: ground ginger, ground nutmeg
Method
Preheat oven to 180C fan.
Spread out your chosen nuts & seeds on a baking tray and roast for approx. 8-10 minutes until golden but not burnt. Keep an eye as they turn quickly. Remove from oven and leave to cool completely.
Add to a food processor or high-speed blender with any spices and leave to work its magic. This can take up to 15 minutes so be patient! You will need to scrape down the sides every 5 minutes or so.
If the mixture is being stubborn, add 1-2 tsp coconut oil to loosen.
Once smooth and creamy, you're all done. Pour into an airtight jar and keep in the fridge for up to 2 weeks (trust me it won't last that long.)