DIY Nut/Seed Butter

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Nuts and seeds are a great source of protein, fat, and fiber! Many conventional nut butters contain excessive sugars and added inflammatory oils.

In addition, most conventional nut butters are prepared and manufactured in individual plastic containers. During this process, heat is generated, which can cause microplastics to leech into the nut butter. Making your own nut/seed butter is not only a way to avoid added sugars, oils, and added ingredients, but can also prevent the consumption of microplastics if storing in a glass container.

For kids who are nut-free, this recipe can easily be made with sunflower seeds to offer the same nutritional benefits without the nuts. Try this nut or seed butter in our Nut-Free Energy Bites, AB&J Smoothie, or as a drizzle on top of Chia Oatmeal.

Ingredients

• 16 oz (~3 cups) raw almonds or nut/seed of choice

  • If nut-free, substitute sunflower seeds

• 1 tsp salt

• Optional add-ins:

  • 1/2 tsp cinnamon

  • 1 tsp honey or preferred sweetener

Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.

A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.

Materials

• Aluminum-free baking sheet

• Food processor

• Wide rim mason jars (16 oz)

Directions

1. Preheat oven to 350º F

2. Pour raw nuts/seeds on an aluminum-free pan and spread out as flat as possible

3. Cooking time may vary between 5-15 minutes depending on the size of the nut/seed. Check at 5 minutes and cook accordingly. They are ready when lightly roasted and fragrant

4. Remove nut/seeds from the oven and let cool for 10 minutes. They should still be warm to the touch.

5. Place them in your food processor while they’re still warm and blend on high for 8-10 minutes. Scrape down the edges every minute or two

   • The consistency will go from a meal —> ball of dough. Keep processing until the ball of dough turns into a creamy butter and is no longer a ball of dough

6. Once the butter is creamy, add in salt and any other flavor add-ins. Blend again.

   • It may turn into a ball of dough again, but just blend until it’s smooth again

7. Store in a glass container in a dark, cool space or in the refrigerator for up to 2 months

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Nutrition Facts

Calculated for unsweetened

Serving Size: 2 tbsp | Makes 16 Servings (~2 cups)

Calories: 160 | Protein: 6 grams | Fiber: 3 grams | Carbohydrates: 6 grams | Fat: 13 grams | Sugars: 1 grams