School-friendly seed butter

My kids staple diet is nut butter! They live for anything slathered in it –  sourdough, apple quarters, they dip bananas in it, celery, they’ll eat it out the jar if I let them! But with all schools having a strict no-nut policy it makes it tricky sending them with the spread they love the most.

I usually make my own nut butters, we’re macadamia farmers by trade, so it’s only logical. Plus it costs 1/3 of the price making it from bulk-bought nuts. It also guarantees there’s no nasties added. So I thought if I can make it with nuts, why not make it with seeds?

This is as delicious as the nutty variety and it’s safe for school lunchboxes. Just be sure to let the teachers know as it looks just like nut butters.

School-Friendly Seed Butter

Equipment

  • Food processor

Ingredients
  

  • 1 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 - 1/2 cup olive oil or avocado oil
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • big pinch Himalayan salt

Instructions
 

  • In a dry frying pan lightly toast all the seeds together, shaking the pan regularly to evenly toast them. Watch that they don't burn, you want them just to start to colour and the pumpkin seeds to start to split their skins
  • Add toasted nuts, vanilla paste, honey, cinnamon & salt into a food processor and pulse until it starts to resemble the desired consistency. Scraping the bowl down regularly
  • Drizzle in the oil gradually while the food processor is running to loosen it and make it a more spreadable consistency. You might use more or less oil depending on the seeds you use and whether you prefer it thick and tacky or more runny
  • It stores well in a glass jar for several weeks
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