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Superseed Nut Butter | Nutrition Stripped
Eat Well Aug. 4. 2015
Condiments

Superseed Nut Butter

Aug. 4. 2015
Condiments
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

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.

SUPER SEEDS & NUTS

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.

Superseed Nut Butter
Recipe Type: dips, snacks, desserts
Author: McKel Hill, MS, RD, LDN
A crunchy superfood and superseed homemade nut butter including almonds, pumpkin seeds, goji berries, and more.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Store in an airtight glass jar and keep in the fridge for up to 2 weeks. Enjoy!
Notes
Troubleshoot: If you have any issues with the nut butter coming together, add 1 tablespoon melted coconut at a time until smooth.

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!

The Recipe

Serves

Print

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Store in an airtight glass jar and keep in the fridge for up to 2 weeks. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • When I first saw this on twitter I thought it was your Nourishing Nut & Seed Bread, which is an all-time favorite in our home, but now, THIS, it looks incredible! Can’t wait to whip it up! Thanks McKel!

    http://nutritionstrip.wpengine.com/nourishing-nut-seed-bread/

  • Wow – this looks great! I love the ingredient list, and I bet that it tastes totally divine!
    Quick question for you: do you have any tips on how to keep it spreadable after sitting in the fridge? I always get a super chunky and hard nut butter if I use coconut oil to thin it out.

  • Tat

    Hello, Wouldn’t the heat generated from 10-minute of worth of Vitamix’s or any food processor’s blades negate the benefits of all the ingredients? Thank you.

    • It does warm up, but it’s far from being “cooked” where the nutrients would be lost. You’re all good here!

  • Carolyn

    Do you use roasted nuts and seeds or raw? Are the cacao nibs in the picture another variation?Thanks

  • Linda

    Looks great! Could you eliminate the nuts for someone with allergies?

    • Yes, you can use sunflower seeds instead of all of the nuts. The flavor will change but it will still be delicious!

  • Laura

    Lovely recipe but I might add to soak the almonds for 24hrs to release the enzyme inhibitors in the nut. Almonds are non-negotiable with soaking. The walnuts and seeds only need about 2-4 hours. This will allow your stomach to break down the nuts/seeds without the hard work and it makes sure that the vitamins and minerals are inhibited in their uptake. It will also make it much easier to make the nut butter too.

  • Sharon

    Just wondering about the amount of cacao nibs needed in the recipe. I don’t see it listed in the ingredients section. Does it also get put in the blender with the other ingredients or are they stirred in after the nut butter is ground? I am excited to make this delicious looking spread! Thank you for sharing your recipe!

    • Since they’re optional, you can stir them in our blend them in. Start with 1-2 tablespoons and go from there! Again, very loose recipe to your liking 😉

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