I adore nut butters. And I have at least a few different types in my fridge at all times. I eat a but/seed based butter every day and seem to find new random ways to use it all the time. In fact, their ultimate versatility is one of the main reasons I love them as much as I do.
I have been making my own nut butters for a couple of years now and am at a point where I experiment with a new combination every time I make another batch, throwing in pretty much any odd nut hiding in my pantry.
But my latest crush? Seed butters.
Seed butters are similar to nut butters and a super good alternative for those who don’t eat nuts, are allergic or have children who can’t bring nut products to school. And since seeds are typically much cheaper than nuts, it’s a great way to quickly whip up a nutritious spread at a very low cost.
In my experience, pumpkin and sunflower seeds make the best bases for seed butter and are great for making sweeter spread like this one. And add a touch of maple syrup + vanilla and you’ve got yourself one amazing and healthy spread, packed with good nutrition, nourishing fats and plant based protein. If you’re not ready for a full blown seed butter just yet, you can start slowly by incorporating seeds into your homemade nut butters. Simply add 1/2-1 cup of sunflower seeds to your nut butter, as they won’t alter the taste. They will, however, add bulk + some great health benefits.
And when I’m really good and have the time, I like to activate my seeds first by soaking them overnight and then dehydrating them in my oven for 10-12 hours at low heat (read about the benefits of activating your nuts + seeds here).