Any kind of nut or seed butter is a dangerous thing to pack for me – it tends to magically ‘evaporate’ within a few days.
This variation is for an energy-dense, nutritionally-rich spread. It goes wonderfully on crackers and bread, or, if you’re like me, just eat it by the spoonful. By using seeds instead of nuts, it also works out quite a bit cheaper. If you want an extra kick, add a small pinch of cayenne pepper to the mix.
Prep time 15min
Makes Three-quarters of a cup
½ cup sunflower seeds
1 cup pumpkin seeds
2 tsp coconut oil
½ tsp ground turmeric
¼ tsp salt
Pinch (generous) of garlic powder
Pinch of black pepper
Preheat oven to 180℃. Place seeds on tray and bake until roasted (5-8min), watching closely as they burn quickly. Place hot seeds in a (good quality) high-powered blender along with coconut oil and process until consistency is smooth and runny, adding a little extra coconut oil if needed. Stop blender, scrape down sides with a spatula and then add remaining ingredients. Blend and taste, adding extra salt if desired.
This will keep in the fridge for at least a month or two.