Homemade Nut Butter

21 Jan


Homemade nut butter has numerous advantages. It is much cheaper than forking over lots of money for jars of speciality nut butters and most importantly you can control the quality and freshness of what you are eating. Plus, you can create fun combinations and spice things up. If you still need convincing at this point, it is much more delicious, I promise!

I made sunflower seed butter for this post. Some of my favorite other combinations are hazelnut butter, cashews and dates, and almonds and pecan. Some people use fancy food processors for this, I use a cuisinart and it works just fine, though it does take about 15 minutes of blending.

To begin roast the seeds until they are lightly browned with salt and pepper.


Then throw them in the food processor and wait, periodically scraping the butter down from the sides. It will become creamy and delicious, it just takes some time. If it is still dry, you can always add some coconut oil.

The first stage: Nut flour!


The second stage: Clumpy but dry


Getting creamier!




Delicious warm, but will keep for a month in the fridge.



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