Photo Credit: Beth Warren

I was trying to think of a nut-free recipe that the world is missing, and it hit me: nut-free butter. While there are some alternative products on the market today, I haven’t received the best feedback from clients in terms of taste. Plus, they’re pricey and hard to find. Try this version of a seed butter and smear on your bread, apples, or celery; use in a smoothie; or bake inside a yummy muffin. You won’t even feel like you’re missing the nuts!

YIELDS ABOUT 11⁄2 CUPS

• 3 cups raw, unsalted sunflower seeds(see note)
• ½ tsp sea salt
• 2 Tbsp shelled hemp seeds
• 1 Tbsp sesame seeds (omit if allergic)
• 2 Tbsp raw, unsalted pumpkin seeds(see note)
• 2 tsp coconut sugar (optional; you can substitute any non-liquid sweetener)

If sunflower seeds and/or pumpkin seeds are raw, roast them at 350°F (175°C) for about 10 minutes. Stir occasionally for an even brown color until fragrant (take care that they don’t burn).

Place the roasted sunflower seeds in a food processor or high-speed blender. Blend until a butter forms, scraping down sides or using the tamper to push down towards the blade as needed. Take your time and don’t add additional liquids/oil. It’s not needed and will make the butter too liquidy.

Add salt, hemp seeds, sesame seeds, and pumpkin seeds and mix or pulse to combine.

Add optional sweetener and combine. Taste and adjust salt if necessary.

Keep at room temperature or refrigerate for longer storage.

Note: If using roasted sunflower or pump-kin seeds, simply skip the roasting step above

(Originally featured in Family Table, Issue 737)