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School-Friendly Seed Butter


  • Food processor


  • 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


  • 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