This easy five-ingredient seed butter is an alternative to nut-butters. It’s made with 5 different seeds: pumpkin seeds, sunflower seeds, sesame seeds, chia seeds and flax seeds. Rich in plant-based protein, healthy fats, magnesium, iron, calcium and other antioxidants.  Linking up for Friday Five.

I used to be a peanut butter girl.  For school lunches, I packed a plain peanut butter sandwich.  Yep, just peanut butter.  I mean, why waste precious sandwich space by adding jelly when I could just add more peanut butter?  About 3 years ago, I tried almond butter for the first time.  WOW.  Good-bye peanut butter, hello almond butter.

Almond butter was like the gateway nut butter.  From there, I discovered all sorts of different nut butter and eventually discovered seed butters.  Cashew butter, tahini, sunflower seed butter.  Then I started experimenting with making my own. I had no idea that tiny seeds could grind up to make a delicious spread!  Making homemade nut butters or seed butters is very easy.  All you really need is a food processor!

Now, I’ve shared on the blog and Instagram that I recently started using Inside Tracker to help me improve nutrition and training based on blood work.  The platform suggests foods to add to my diet in order to improve different “at-risk” biomarkers.  Various nuts and seeds kept coming up in the nutritional recommendations.

Nuts and seeds are high in omega-3 fatty acids, magnesium, iron, calcium and antioxidants.  They’re great for athletes looking to fight inflammation.  Since many people have nut allergies, I decided to make an all seed butter.  This super five-ingredient seed butter combines all the benefits from various seeds into one deliciously creamy seed butter.

Super seed butter contains 5 different seeds: chia seeds, flax seeds, pumpkin seeds, sesame seeds and sunflower seeds.  All these seeds provide plant-based proteins and healthy omega-3 or omega-6 fatty acids.  Each seed also adds additional vitamins and minerals to the seed butter.  Chia seeds add calcium.  Flax seeds contribute magnesium. Pumpkin seeds add zinc. Sesame seeds add iron.  Sunflower seeds bring vitamin E.  A superfood packed homemade seed butter!

Five-ingredient seed butter is an easy homemade seed butter recipe, free of oil and added sugar. Creamy, mild, with a deep roasted flavor.  Spread on toast, add to smoothies, eat with fruit, use as a nice cream topping. Any way you enjoy it, you can’t go wrong with this easy homemade seed butter.  It’s a healthier alternative to store-bought seed butters and fun to make.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I would love to see how you enjoy your super seed butter! 

Buen provecho,

Becca

Print Recipe

Super Seed Butter

Super seed butter is made with 5 different seeds: pumpkin, sunflower, chia, flax and sesame. It is rich in healthy fats, calcium, magnesium, iron, vitamin E and antioxidants. Perfect substitution for a traditional nut butter and for anyone with a nut allergy.

Course

Sauce

Prep Time

20 min

Servings

tbsp

Ingredients

• 2 c sunflower seeds *If roasted, skip first step
• 1 c pumpkin seeds *If roasted, skip first step
• 1/4 c sesame seeds
• 3 tbsp flax seeds
• 2 tbsp chia seeds
• 1/2 tsp sea salt *optional- if nuts are already salted, omit

Course Sauce Prep Time 20 min Servings tbsp Ingredients 2 c sunflower seeds *If roasted, skip first step 1 c pumpkin seeds *If roasted, skip first step 1/4 c sesame seeds 3 tbsp flax seeds 2 tbsp chia seeds 1/2 tsp sea salt *optional- if nuts are already salted, omit

Instructions

1. In a large skillet, toast the sunflower seeds and pumpkin seeds until they smell nutty and are slightly browned. Stir frequently to prevent burning.
2. Add the toasted sunflower seeds and pumpkin seeds to a food processor. Add in the sesame seeds. Process on high for 8-10 minutes until a smooth paste begins to form. Occasionally scrape down the sides.
3. Add in the remaining seeds and optional salt. Process on high until smooth and creamy, scraping down the sides as needed. Transfer to a glass jar and refrigerate to store.

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