Nut And Seed Butter

Nut and Seed Butter

Yield:  3 cups

Ingredients:

2 cups raw almonds, toasted

1 cup toasted unsalted sunflower seeds

1/4 cup macadamia oil

1/2 teaspoon salt

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1/2 cup pumpkin seeds

1/2 cup walnuts

1/4 chia seeds

2 tablespoons flaxseed meal

Directions:

Preheat oven to 350 degrees.

Place 2 cups almonds in a single layer on a baking sheet.  Place the almonds in the oven and toast them for 15 minutes, moving them around a few times.

Allow the almonds to cool until they can be safely handled with bare hands, then transfer them to the bowl of you food processor, then add the sunflower seeds and the macadamia nuts, as well as the macadamia oil and salt.

Process for a total of 10 to 15 minutes, stopping to scrape the sides from time to time, until the butter becomes very smooth and creamy and fairly runny in consistency. 

Add the pumpkin seeds and walnuts and process until the nuts are reduced to tiny pieces.

Add the chis seeds and flax seed meal and resume processing until just incorporated.

Transfer to clean air tight glass jar and keep in a cool dry place for up to a few months.