Super seed, no-nut butter spread

An alternative for those with nut allergies.

Looking for nut free lunch ideas? Well here’s a delicious nut-free alternative to traditional nut butters that will rival anything store-bought. Move over peanut butter and almond butter, this special blend is a must try. Kids attending a nut-free school, people with nut allergies or anyone who just enjoys mixing up their nutritious spreads is sure to love this.

Most commercial seed butters are made from just one seed, such as sunflower or pumpkin seeds. While both are good options, we discovered using a mix of seeds produces a yummier blend that’s far more appealing for kids. This super seed butter combines the nutritional benefits of pumpkin seeds, sunflower seeds, sesame seeds and flax seeds to make one deliciously creamy seed butter that’s rich in plant-based protein, healthy fats, minerals and antioxidants.

Seeds don’t contain as much oil as nuts, so the blending process takes a little longer than homemade peanut butter or other nut butter blends. With the Vibe Blender System, you shouldn’t need to add extra oil. However, if you feel like your spread is too thick even after the oils have been released, you can add a few drops of oil until you reach your preferred spreadable consistency.  

WATCH HOW TO MAKE SEED BUTTER HERE 

INGREDIENTS

2 cups sunflower seeds
1 cup pumpkin seeds (pepitas)
½ cup sesame seeds
¼ cup flaxseed
¼ teaspoon salt

INSTRUCTIONS

1.   Combine all the seeds in a large saucepan.
2.   Lightly dry toast the seeds on the stove-top, stirring frequently, until they smell nutty and are slightly browned.
3.   Note: If using the Vibe heat-proof stainless-steel jug you may process the seeds right away. Allow the seeds to completely cool if using the Vibe plastic jug.
4.   Pour the seeds into the Vibe Blender jug and insert the tamper into the lid.
5.   Select ‘soup mode’ if the seeds are hot or ‘nut mode’ if the seeds are cold and process for 2 minutes, using the tamper to press the seeds down into the blades.

6.   Stop and scrape inside of the lid, the sides of the jug and down under the blades. A blunt butter knife is a good tool to release the tightly compacted dry seeds from around the blades.
7.   Return the lid and tamper and continue to blend for 3-4 minutes. The seed mixture will go from dry and clumpy, to thick and creamy, when the seeds release their natural oils.
8.   Stop and scrape the sides as needed.
9.   Finally, add the salt and check the consistency. Now is the time to add a little extra oil if you would like a runnier texture. We didn’t do this, but olive, sunflower or flax seed oil are all good options.  
10.  Transfer your seed butter to a glass jar and store in a cool, dark place in your pantry. The oil in seed butter can go rancid quickly so refrigerate in hot weather.
11.  Best used within 3 weeks.

If you enjoy no-nut butter, be sure to leave us a comment, or tag a photo using #luvelelife on Instagram.

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