Make this Super Nut Butter
For a lot of us, this is back-to-school week: back to routines but also to rushing. Back to running out the door without breakfast; maybe running after work without proper fuel.
So how can we get maximum nutrients in minimum time? How about supercharged nut butter? A peanut butter replacement fortified with chia, flax, sunflower and pumpkin seeds? Yeah, I thought so.
I made this from the “leftover” nuts in my cupboard. You can do the same: the seeds should make up no more than half of the total mixture.
I used 1/2 cup each of nuts and seeds and seasoned to taste with sea salt. Also, if any of the nuts you choose to use are raw, you can toast them in the oven at 325 degrees for about 5 to 7 minutes. (Or leave them raw–up to you).
Also, youʼll need a high speed blender (at least 600 watts) or a food processor. Makes about 24 ounces of nut butter.
What I Used
- 1/2 cup hazelnuts
- 1/2 cup Brazil nuts
- 1/2 cup macadamia nuts
- 1/2 cup peanuts
- 1/2 cup cashews
- 1/2 cup almonds
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup flax seeds
- 1/2 cup chia seeds
Process nuts and seeds in a blender or food processor until they reach your desired consistency. Season to taste with salt. (I used 1 1/2 teaspoons of sea salt for 5 cups of nuts and seeds).
- If you like a sweeter nut butter, of course adding a little honey or maple syrup would be great. Like it spicy? Try cinnamon, cayenne, or pumpkin pie spice.
- I made this on Sunday afternoon, and already I have layered it in granola bars (my kids had no idea), blended a tablespoon into my morning smoothie, and had it spread on apple slices for a snack. At this rate, Iʼm gonna need a cape.
- This will make a great spread on the runners power bead, or any other. Especially tasty in the morning before a run.