The perfect base for a delicious spread or girl’s dinner, Seed Butter tastes great on crackers, fruit, veggies and toast. It also tastes great on a sandwich! Made of wholesome seeds and oil, it’s healthy, versatile and yummy.
I’m not ashamed to say I’m a woman who loves girl dinners. It’s one of the great pleasures of life to not have to cook all the time. The staple of my mini meals is always a nut butter and seeds. They’re very satisfying together, so I decided to try combining them and make a seed butter. I had bought seed butters in the past, and guessed they were easy to make, and I was right! They’re super easy, economical, yummy and healthy as well.
This seed butter is not soft and creamy, but more like a firm butter. You can add more oil and lemon juice to it, even almond butter, to make it more easily spread, but it will affect the flavour. If processed well enough, it’s still spreadable and tastes absolutely delicious.
Making Seed Butter
Making seed butter is super easy and affordable. You begin by soaking the seeds for at least an hour or preferably, overnight. This isn’t crucial, but does make processing them alot easier. Once soaked, drain the seeds very well and place in a food processor.
Next, process the seeds, adding the avocado oil and lemon juice one tablespoon at a time. Keep scraping down the sides of the processor and blending, until the mixture is smooth and butter like. This step can take up to 10-15 minutes. It won’t be creamy if you use a food processor, but it will be smooth and spreadable. If you have a high powered large blender, like a Vitamix, you can use it for faster and creamier results.
After the seed butter is smooth and butter like in consistency, spoon it into a jar or lidded container. It then can be refrigerated for up to a week or frozen for later use. You can, of course, eat it right away. It’s so good it makes a great snack, eaten plain.
Versatile and Delicious
This seed butter tastes great spread on crackers, toast or fruit, but it also can be made sweeter by adding maple syrup or agave to spread on toast. You can also add garlic, spices and peppers for a savory, spicy sandwich spread. It can also be used as a base of a creamy pesto or pasta sauce. You’ll find, if you make it, there are many yummy uses for this versatile and delicious recipe.
Seed butter will last up to a week in the fridge and can easily be frozen for later use. I like to make two batches and portion one before freezing, to add to sandwiches or adding to pasta sauces for extra creaminess. I love it best on an sliced apple, as a quick and healthy, high protein post workout snack. It’s really fun to experiment with this recipe, and it will surely make your girl dinner extra special. Enjoy!
More Easy Healthy Snacks
Snacks don’t have to be unhealthy to be yummy. Full of flavour and nutrients, vegan snacks are crave worthy and satisfying. Here are some of my favorite healthy, vegan, easy to make snacks:
Vegan food is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1/2 cup hemp hearts
- 2 tablespoons flax meal Preferably sprouted
- 2-4 tablespoons avocado oil
- 2-4 tablespoons fresh lemon juice
- Place the pumpkin, sunflower and hemp seeds in a large container or medium size bowl. Cover with water and rinse twice.
- Cover the seeds with water and let sit for at least 1 hour, preferably 24 hours.
- After soaking, drain seeds very well in a colander.
- Place seeds with the flax meal in a food processor or a high power blender.
- Blend adding the avocado oil and lemon juice 1 tablespoon at a time until you have a firm, smooth butter consistency. You can add a bit more oil and lemon juice than the recipe calls for, but be sure not to add too much, as it will affect the flavour.
- Once well blended, spoon butter into a lidded container and refrigerate.