Since I’ve been a little behind the past several weeks with my kitchen experiments and dishes, I thought I’d share THREE recipes with you for homemade (dairy free) “butters”. I LOVE nut butter/coconut butter/seed butters – I eat them by the spoonful or use them as toppings for both sweet and savory dishes or as dips or spreads.
Today I will share with you:
- Homemade Coconut Butter
- Homemade Almond-Pumpkin Seed Butter (sweet and savory nut butter recipes, my new favorite!)
- Homemade Sunflower Seed Butter
Homemade Coconut Butter
Ingredients
11 to 12 oz unsweetened, unsulphered shredded coconut (I used 3/4 bag of the 1 lb bag from NutsOnline)
Directions
1. Add shredded coconut to bowl of food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy coconut butter (it took me about 13 minutes).
Variations: I love the flavor of plain coconut butter but feel free to sweeten your butter with sweetener of choice, if desired (palm sugar, stevia, honey, agave etc). You can also flavor with vanilla, cinnamon, other spices etc to your liking.
Coconut butter will solidify at room temperature and it keeps for a quite awhile. I flake mine and use it on top of muffins, baked goods, breakfast bakes, flake bakes, pancakes, waffles, oatmeal or you can even use it as a base for a healthy fudge!
The second recipe is the one I’m most excited about — Almond-Pumpkin Seed Butter – it is DELICIOUS! I made 2 cups worth of this nut/seed butter a week ago and as of this morning, I am completely out. Obsessed much? Yes, I sure am!
I saw a bag of raw pepitas (pumpkin seeds) on sale at Natural Grocers a couple weeks ago that I couldn’t pass up. I’ve toasted them and sprinkled on top of my feta honeydew and tomato salad, I’ve used them in granola and as a topping but I haven’t used pepitas in such a large quantity.
Why not turn them into a seed butter? I had a couple cups of raw almonds lying around and thought they would make a good pair. After all, almonds are slightly sweet and would help off set a the greenish hue from the pepitas – it’s a match made in heaven!
The combo may sound strange but this savory nut butter was gone in no time. I am actually going to the store tomorrow for more almonds to whip up another batch. If you aren’t too sure about it though, sprinkle a bit of garam masala on a spoonful of almond-pumpkin butter first…and then tell me it’s not crazy good! 🙂
Roasted Almond-Pumpkin Seed Butter
Ingredients
2 cups raw almonds
2 cups raw pepitas/pumpkin seeds
2 tsp garam masala or more to taste (an Indian spice mixture),
dash of cayenne pepper for a little kick, optional
1/2 tsp honey (agave for vegan)
sea salt to taste
Directions
1. Preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Spread the almonds out onto the prepared baking sheet and bake for 40 minutes, stirring once half way through.* Remove from oven and let cool.
3. Once almonds are mostly cool, add to the pepitas in the food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy almond-pepita butter (it took me about 9-10 minutes). Add salt and honey to taste and process again until well incorporated and
Savory Almond-Pumpkin Seed Butter
Ingredients
2 cups raw almonds
2 cups raw pepitas/pumpkin seeds
1 1/2 to 2 tsp garam masala (an Indian spice mixture)
1/2 tsp honey (agave for vegan)
sea salt to taste
Directions
1. Preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Spread the almonds out onto the prepared baking sheet and bake for 40 minutes, stirring once half way through.* Remove from oven and let cool.
2. While almonds are baking, heat a dry large skillet over medium-high heat (no oil required). Add pepitas to pan and stir constantly with a wooden spoon or spatula until they are crackle, pop and are light brown on the edges (just a couple minutes). Be careful not to over toast or burn! Transfer to bowl of food processor and let them cool slightly.
3. Once almonds are mostly cool, add to the pepitas in the food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy almond-pepita butter (it took me about 9-10 minutes). Add garam masala, salt and honey to taste and process again until well incorporated and enjoy!
Serve this savory nut butter with toast, bread, my grain-free seed crackers, sauteed veggies/meat, celery, carrots, apple (for a sweet/savory mix), baked sweet potato (if you ever tried PB and sweet potato, it’s AMAZING), over cooked lentils, in a curry or straight from the jar!
The last recipe is for sunflower seed butter, I actually made this three weeks ago and have since seen several posts for other bloggers homemade versions. Mama Pea posted her recipe a couple weeks ago about the time I had already made my own batch but she has great step by step photos of the process. She is too cute, has such a way with words and I am dying to get her new cookbook…
The first time I tried Sunbutter, I had the impression it was going to be exactly like peanut butter since I’d been told it was the best replacement for those with peanut allergies. Though I found sunflower seed butter has a slight bitterness over PB but does has a wonderful depth of flavor that holds a special place in my heart and fridge.
My inital attempt at homemade sunflower seed butter was a fail, as I thought it was going to automatically would turn into butter without any additions…but after 30 minutes and it still being chunky, I knew I needed to help it along. I added tasteless, refined coconut oil but any neutral tasting oil works here. A few tablespoons made a big difference! It’s yummy unsweetened with a bit of salt but my preference is slightly sweetened, it’s up to you! The bit of sweet spices (cinnamon etc) would be a wonderful addition as well.
Homemade Sunflower Seed Butter
Ingredients
2 cups sunflower seeds (I used raw and toasted in a skillet like the pepitas above but any will work here)
2 Tbsp neutral oil (I used refined coconut but grapeseed, canola etc all work), may need more or less
sea salt to taste
Sweetener to taste, optional but this butter I like best slightly sweetened (I used 1 tsp honey but agave, maple syrup, stevia could work)
Directions
1. For toasted version, add sunflower seeds to a large skillet over medium-high heat. Stir constantly until sunflower seeds are lightly golden brown and toasted (just a couple minutes). Watch carefully or they will burn! Transfer to a bowl and let cool.
2. Add sunflower seeds to bowl of food processor and turn power on. Process until turns into a powder and then while processor is on, slowly pour in oil until the mixture transforms from a chunky meal into a creamy butter.
3. Add salt and sweetener if desired. Lick spoon and bowl of processor and enjoy!
Makes about 2 cups
I transferred the sunflower seed butter into a food-safe container and stored in the fridge. Due to the coconut oil, it will not be a drippy butter but you can set it out at room temperature or spread it on warm toast/bakes/oatmeal etc and it will melt slightly. You can use just like peanut butter as a sandwich filling, in desserts, in stir fries, or as a dip for fruit slices or crudites – Delicious!
mmmmm great nut butter post!! You just gave me an idea for Chai Spiced Almond Butter!!! It will be perfect for fall. 🙂
Thanks Ashley! Chai spiced AB would be amazing! I think it would very similar to the garam masala version with the warm spices, oh how I love fall! 🙂
Wow – those looks so good! I’m especially eyeing the pumpkin seed almond one in the middle.
What kind of food processor do you have? Mine burnt out after chopping vegetables!!
woops just read the post over more carefully =P KitchenAid, got it!
What, are you insane??? As if a post featuring ONE nut butter recipe wasn’t enough, you had to include SEVERAL under one single click? OMG, you can’t do that! That’s it, I’m not looking, I am moving on to another post… moving on… but… wait… that roasted almond pumpkin seed butter looks pretty darn good… That’s it! You got my brain’s attention, now he wants to check out the recipe.
Hmpft… I guess I’ll just have to blame it on you when I find myself stuffing spoonfuls of the stuff in my mouth (‘cuz we both know I’ll end up making this one, right!?!?) 😉
I know, I went a little “mad” on this one…haha – but I can’t ever seem to get enough nut/seed/coconut nutter – I eat spoonfuls daily of the homemade stuff…esp since it’s cheaper and yummier than the store-bought version, I just can’t help it! You can blame me, I can take it 🙂
I think you would love the pumpkin seed-almond version, it doesn’t need any sweetener but it takes it over the edge – the addition of flax and vanilla would be divine. The garam masala adds a sweetness from the cinnamon, cloves and cardamom but a very slight savoriness that goes well with sweet dishes as well – oh how I love spices!
Pingback: Make-It-Your-Own Chocolate Bark « Natural Noshing
There are so many amazing ways I can use this nut butter!
I would love if you added this and any other pumpkin themed links to my “Happy Post” today. http://su.pr/1rMDg2
Thanks for the invite Marla! I will be making more pumpkin goodies soon – can’t wait!
I have a nut butter addiction, and I’ve never thought of doing pumpkin seeds! I love that idea, I’ll definitely be trying it!! Love making it savory too, so yummy sounding.
Pingback: Ode to Lentils…and a “Bread” Invention « Natural Noshing
Pingback: Road Trip and Protein Nut Butter Balls « Natural Noshing
Pingback: Easy and Healthy Halloween Snacks « Natural Noshing
Pingback: Carob Covered Coconut Protein Bars/Energy Squares « Natural Noshing
Yum! What a great idea to spice up pumpkin butter (love the idea of chia almond butter). Wonderful tips and recipes!!
~ Tiffany
Transfer of Health
Healthy Recipes and Wellness Tips
Thanks Tiffany! Homemade butters are the best 🙂 Which reminds me, I ran out of this butter a couple weeks ago after making several batches…I must make this again soon!
Pingback: Almond Joy or Mounds Pancakes « Natural Noshing
Your style is really unique compared to other folks I’ve read stuff from. Thanks for posting when you have the opportunity, Guess I will just bookmark this web site.
thanks for stopping by!
Pingback: Tropical Berry Energy Bites « Natural Noshing
Great info. Lucky me I discovered your website by chance (stumbleupon). I’ve saved it for later!
Glad you stopped by! Thanks for saying hello 🙂
Hello All 🙂 So I’ve made up a lovely BIG batch of butters yesterday (coconut / brazil nut / hazelnut – which choc!!) and I’m curious to know what the difference between coconut butter and coconut oil is. They seem really similar to me…………..??
Thank you, and happy easter!! xx
Hi Claire! Sounds like you love butters as much as I do! 🙂 Coconut butter includes the actual coconut meat whereas the coconut oil is just the oil. Hope that helps!
Pingback: SRC: Natural Noshing’s Coconut Trail Mix Bark | Without Adornment
Pingback: Raw Cacao-Coconut Fudge Bites (Vegan) « Natural Noshing
Blown away how easy this is 🙂 greetings from Iceland
Do you ever soak the almonds b 4 making the butter
Pingback: Chocolate Hazelnut Spread aka Healthy Nutella | Natural Noshing
Pingback: Got Pumpkin Seeds? Get These Delicious Recipes! - Flavor Infusion
Pingback: The Coconut Dictionary – Your Go-To Guide for All Things Coconut « Claires Holistic Pursuits
Pingback: Homemade Fruit Butter RecipesFavorite Food Recipes
Just made the toasted sunflower seed butter today and can’t wait to make the pumpkin seed butter soon! Thanks!!
Pingback: New Nostalgia – Whole Wheat Banana Muffins With Homemade Coconut Butter
Pingback: 7 Healthy Ways to Enjoy Pumpkin Seeds This Fall [RECIPES] | Everyfoodrecipes, cooking tips, and how-to food videos—all rated and reviewed by millions of home cooks,make the perfect birthday cake, or plan your next holiday dinner.
Pingback: Whole Plant Eating: Squash Seeds
Pingback: 21 Delicious Things To Do With Pumpkin Seeds | PociNews
Pingback: 30 Pumpkin Seed Recipes to Spice Up Your Life - Green Talk®
Can you soak and sprout your nuts?
Yes!!! 🙂
How do you do that?
Pingback: Happy Halloween – Evolve with Mary
Pingback: Acne Fighting Foods + Recipes – The Beauty Blot
Pingback: Pumpkin Seeds- The healthy snacking partner - Tuggu n Mommy