Just chiming in with a quick recipe I tried impulsively this week. I saw a dry, doughy looking version in Wholefoods and felt inclined to try to make my own, in a more creamy, runny and user-friendly way. Combining it with other nuts and seeds makes for a creamier result, and is also cheaper to make. I’ve been enjoying this on porridge, as a dip for fruit and I’m about to try it on toast too. You could also add it to hot or cold drinks, smoothies or savoury meals, to add an earthy, nutty, creamy taste and texture.
20g sunflower seeds
20g pumpkin seeds
Pinch of salt
1 tablespoons olive oil
For a vanilla variation, add
1 teaspoon vanilla extract, powder or paste
A dash of sweetener
1 tablespoon melted coconut oil or more olive oil
Preheat the oven to 150c and spread the nuts and seeds onto a baking tray. Bake for 10-15 minutes, until fragrant and beginning to brown. Remove from the oven and transfer immediately to a food processor, adding the salt. Blend on a high speed for about 10 minutes, pausing to scrape down the sides whenever necessary. Once smooth and glossy-looking, add the oil and if making the vanilla variation, add the vanilla, sweetener (if using) and extra oil, with the machine still running. Blend for a further few seconds, and add a little more oil if the mixture begins to thicken and stiffen a little.
Pour into a glass jar or airtight container and store in the fridge for up to 2 months.
+ Enjoy as a spread for toast, a dip for fruit or veg, a base for cake icings or creams, a topping for porridge or other breakfast bowls, and extra for smoothies or other drinks or added to savoury meals like soups, stews, dressings or sauces.