Power Butter
A spiced-up, seed-packed almond butter perfect for an instant breakfast topping on rice cakes. Store in your desk drawer or kitchen cupboard.
By Epicurious
Cook time: 5 minutes
Servings: 6
Ingredients
- 7 Tbsp virgin coconut oil
- 0.5 cup raw pumpkin seeds
- 0.33 cup raw sesame seeds
- 3 Tbsp chia seeds
- 1.5 cups unsweetened natural almond butter
- 1 Tbsp pure maple syrup
- 1 tsp kosher salt
- 1 tsp Aleppo-style pepper
- 7 Tbsp virgin coconut oil
- 0.5 cup raw pumpkin seeds
- 7 Tbsp virgin coconut oil
- 0.5 cup raw pumpkin seeds
- 0.33 cup raw sesame seeds
- 3 Tbsp chia seeds
- 0.33 cup raw sesame seeds
- 7 Tbsp virgin coconut oil
- 0.5 cup raw pumpkin seeds
- 0.33 cup raw sesame seeds
- 3 Tbsp chia seeds
- 1.5 cups unsweetened natural almond butter
- 1 Tbsp pure maple syrup
- 1 tsp kosher salt
- 1 tsp Aleppo-style pepper
- 1.5 cups unsweetened natural almond butter
Instructions
- Measure out all your ingredients: 7 tablespoons of virgin coconut oil, 1/2 cup of raw pumpkin seeds, 1/3 cup of raw sesame seeds, 3 tablespoons of chia seeds, 1 1/2 cups of unsweetened natural almond butter, 1 tablespoon of pure maple syrup, 1 teaspoon of kosher salt, and 1 teaspoon of Aleppo-style pepper.
- Heat 7 tablespoons of virgin coconut oil and 1/2 cup of raw pumpkin seeds in a large skillet over medium heat.
- Stir the pumpkin seeds and oil occasionally until the oil is melted and the seeds begin to turn golden, about 3 minutes.
- Add 1/3 cup of raw sesame seeds and 3 tablespoons of chia seeds to the skillet.
- Continue cooking, stirring constantly, until the sesame seeds are golden, approximately 2 minutes.
- Transfer the seed and oil mixture to a large bowl.
- Add 1 1/2 cups of unsweetened natural almond butter, 1 tablespoon of pure maple syrup, 1 teaspoon of kosher salt, and 1 teaspoon of Aleppo-style pepper to the bowl.
- Stir the mixture vigorously until it's smooth. Allow it to cool completely before storing.
- Store the power butter in an airtight container at room temperature.