There’s been something I’ve been hiding from you for a while…this. This epic recipe that’s become a new favorite of mine the past couple of months. It’s been a life-saver to have stocked in the fridge ready to spread onto a gluten-free cracker, slice of bread, dipped into raw carrots or celery, and of course, just enjoyed straight out of the jar for a quick energy boost and pick me up! Superseed Nut Butter is a recipe for how to make homemade nut and seed butter that’s high in protein, fiber-rich, has heaps of healthy fats, and antioxidants from a couple “superfoods” mainly cacao nibs, bee pollen, goji berries, coconut, and maca.
There’s really nothing better than peanut butter, or almond butter, or any “butter” made from nuts and seeds. They’re thick, creamy, nutrient dense keeping you full for long periods of time, typically packed with heart-healthy fats, protein, fiber, minerals, and vitamins. Yet, even good ole’ peanut or almond butter can get quite boring. I’m here to share with you a delicious and nutrient-packed way to spice up your nut and seed butter routine, mainly with the addition of several “superfoods” (check out why these are called superfoods here) or nutrient dense ingredients. A quick primer on some of these superfoods used in this nut and seed butter: click each to read more about their health benefits and nutrition information: maca powder, bee pollen, goji berries, coconut, and cacao nibs.
I enjoy this recipe in so many ways, but here are a couple of my favorites to start you off! Slater on crispy gluten-free toast or Nourishing Nut & Seed Bread- the heat from toasting the bread gently heats the nut butter making it melt, it’s incredible! You can also spread it in the groove of a celery stick, top it with extra goji berries and a dash of cinnamon and call it “Ladybugs on a Stem”- my variation of a kid classic called “Ants on a Log”. You can also dollop a healthy amount on BanaNO Cream or Coconut Milk Ice Cream, into a smoothie for added protein and healthy fats, or eat it with a spoon right out of the jar.
When I first made, I mean attempted, to make a homemade nut and seed butter my old blender burned up (it wasn’t a Vitamix)! Since then I’ve learned some tips that I want to pass along to you so that doesn’t happen to you- here are a couple items that may make your life a little easier when it comes to making homemade nut and seed butters: a good blender or food processor, a couple glass jars to keep it fresh while storing in the fridge, and a good spatula to scrape out every last bit.
- 1/2 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup almonds
- 1/2 cup walnuts
- 1/2 cup hemp seeds
- 1 tablespoon maca powder
- 1/4 cup unsweetened shredded coconut
- 1/4 cup goji berries
- Pinch of sea salt, adjust to taste
- 2 tablespoons bee pollen, optional
- Add everything to a food processor, nut grinder, or high-speed blender and blend until everything is pulverized, the goal texture is like a crunchy nut butter that’s not entirely smooth.
- Routinely stop the machine, scrape down the sides, and continue to blend until crunchy/creamy texture as desired. The entire blending process should take around 10 minutes to allow all the oils to come out of the nut/seed.
- Store in an airtight glass jar and keep in the fridge for up to 2 weeks. Enjoy!
I hope you enjoy this superseed nut butter and comment below on how you would use this nut butter!
xx McKel
p.s. I’m going to Thailand in less than a week, I still can’t wrap my head around it since there’s so much going on right now, but I’m welcoming this opportunity with open arms, mind, and heart! I’m so ready to explore this beautiful country and keep following along with me on Instagram and I’ll be blogging still from there about my adventures!
