I’m gonna be straight up honest with you right now. I don’t like making my own nut butter. I just don’t. I like buying it from the Farmer’s Market or Trader Joes. Yes, I do have a recipe for Chocolate Peanut Butter (not THM friendly) and yes I have made my own nut butter a few times…but here’s the thing. I don’t like making it. I just don’t. It’s messy – I feel like it’s a waste of my time.
Maybe it’s because I already make so many other things: yogurt, kefir, sourdough bread, or even butter. I just make so many things, I feel okay with taking an out on nut butter. I can’t make it all – and yes, I realize it’s cheaper…however, it’s not cheaper if it makes me lose my mind, is it? 😉
But, there are some of you out there who really enjoy making your own nut butters – that’s cool. I’m glad…because I can buy it from y’all at the Farmer’s Market – praise the Lord.
So, for all of you nuts out there who like butter, here is my version of Sunflower Seed Butter (which we LOVE) mixed with pumpkin seeds. It turned out really well. And I have no problem eating it directly out of the jar with a spoon.
I was sent one pound of sunflower seeds and one pound of pumpkin seeds from More Than Alive (I am not an affiliate with More Than Alive – take THAT, FTC)…and I wanted to make a recipe with them. I really, REALLY love pumpkin seeds. My preferred eating option is to eat them in Grain Free Granola or Satisfying Granola (in Trim Healthy Mama)…but I decided to leave my comfort zone and make some nut butter.
My seeds were raw, so I decided to roast them first. Roasting really brings out the flavor and makes nuts taste better. I usually burn nuts in the oven – hence my Crock Pot Candied Nuts recipe. So when I roast these, I set my timer…which I should do every time because I love that blessed little contraption.
Because these are small, they roast really quickly – I only roasted for a total of 5 minutes.
Here’s the thing with nut butter – mine never turns out like everyone else’s. Most people say they need NO oil or very little oil. I usually end up adding a ton to get it the way I want it…creamy enough to spread. And I never add the same amount with each additional batch. It’s different every time.
When you first start blending these, they’ll turn into a powder. It’ll look like flour almost. This is the point at which you start adding oil. How much oil? Well, I’d love to tell you…but since I am NOT the norm (nut butters hate me), I’ll just tell you this. Guess. Guess how much you’ll need.
It’ll depend on what day it is, what you’re wearing, what Annie ate for breakfast, how hard the wind is blowing, and if your toilet needs a good scrub. Guess.
I have to add between 2-6 tablespoons of coconut oil to get this right. Yep…that’s a lot, I know. But at least it’s a healthy oil, right? Right. Eat up, buttercup.
Blend a good long while until it’s nice and creamy. And then store in the fridge. You CAN leave it at room temperature, but it keeps longer in the cool…and it’s nice and more solid than if left at room temp – thanks to that lovely hardening coconut oil action. Love that stuff.
You can make this plain or make it cinnamon like I did. I add cinnamon to everything – and vanilla. It’s my thang. Nut butter is not my thang, though…not at all.
And yes, this is very yummy. I will enjoy every single bite and will likely lick the jar…but I will mostly likely just stock up on sunflower butter at Trader Joes – because I hate making nut butter. Have I mentioned that? That’s how I roll.
And now, one of you will get their own two bags of seeds! One pound of sunflower seeds and one pound of pumpkin seeds from More Than Alive. Make something – granola is pretty awesome…this butter is good too…if you don’t hate making nut butter.
Enter using the Rafflecopter widget below under the recipe! If you can’t see it, try a different browser – it’s kind of an ornery little widget. Giveaway will run until Friday, July 26th at midnight EST.
Pumpkin Sunflower Nut Butter
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 2-6 tablespoons melted coconut oil
- *salt, sweetener, cinnamon if desired (I use ½ teaspoon salt, 1 teaspoon cinnamon and stevia to taste for this size batch)
- Toast seeds on a baking pan at 350 for about 5 minutes or until golden brown. I am not responsible for burned nuts.
- Cool completely.
- Add seeds to food processor and turn on. It will turn into a powdery mixture. Add salt, cinnamon, and sweetener if desired.
- While food processor is running, slowly drizzle in melted coconut oil. Only add 1 tablespoon at a time and keep blending…wait in between adding new tablespoons until you get the right consistency…you’ll blend a while and need to stop the processor and scrape down a few times.
Yield: about 1 ½ cups nut butter
THM Compliant: This is an S condiment. Use in moderation.
a Rafflecopter giveaway
*This post is linked at Trim Healthy Tuesday, at TGIF at Fabulous Mom Blog, at Think Pink Sunday on Flamingo Toes, at Sugar and Slice Sunday at Sweet 2 Eat, at Make Your Own Monday at Nourishing Treasures, at Mouthwatering Monday at A Southern Fairy Tale, at A Round Tuit at Creating My Way to Success, at Homestead Barn Hop at The Prairie Homestead, at Mix It Up Monday at Flour Me With Love, at Melt In Your Mouth Monday at Make Ahead Meals For Busy Moms, at Marvelous Monday at This Gal Cooks, at Recipe Sharing Monday at Jam Hands, at Clever Chicks at The Chicken Chick, at Inspiration Monday at I Should Be Mopping The Floor, at Meatless Monday at Veggie Mama, at Meatless Monday at My Sweet and Savory, at Homemade Mondays at Frugal By Choice Cheap by Necessity, at Fat Tuesday on Real Food Forager, at In and Out of the Kitchen at Feeding Big, at Show Me What You Got at Our Delightful Home, at Hearth and Soul Blog Hop at Premeditated Leftovers, at Share It Link Party at The Winthrop Chronicles, at Totally Tasty Tuesday at Mandy’s Recipe Box, at Traditional Tuesdays at Intentionally Domestic, at Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, at Healthy 2Day Wednesday at The Cheapskate Cook, at Allergy Free Wednesday at Whole New Mom, at Make Bake Create at Hope in Every Season, at Cast Party Wednesday at Lady Behind The Curtain, at Wednesday Whatsits at White Lights on Wednesday, at Wonderful Food Wednesday at All She Cooks, at Wednesday Extravaganza at Hungry Little Girl, at From the Farm at Fresh Eggs Daily, at Wonderful Wednesday at Ducks in a Row, at Real Food Wednesday at Kelly The Kitchen Kop, at Whole Foods Wednesday at This Chick Cooks, at Show and Share Wednesday at Mostly Homemade Mom, at Wellness Wednesday at Intoxicated on Life, at Catch as Catch Can at My Repurposed Life, at Shine on Fridays at One Artsy Mama, at Foodie Friday at Simple Living and Eating, at Freedom Fridays at My Turn for Us, at Friday Favorites at Simply Sweet Home, at Foodie Friday at Rattlebridge Farm, at Weekend Wonders at The Thriftiness Miss, at Friday Food Frenzie at Mostly Food and Crafts, at Weekend Potluck at Sunflower Supper Club, at Friday Link Party at The Pin Junkie, at Simple Meals Friday at Nourishing Simplicity, at Gluten Free Friday at The Vegetarian Mama, at Strut Your Stuff at Six Sisters, at Serenity Saturday at Serenity You, at Sweet and Savory Saturday at Dessert Now Dinner Later, at Show and Tell Saturday at Be Different Act Normal, at Share Your Creativity at It’s Overflowing, and at Your Great Idea at One Two She.