This homemade sugar-free nut butter with added seeds is just packed with goodness, has only 3 ingredients and no sugar at all. Way better than any peanut butter from a jar!
Sugar-Free Nut Butter With Seeds
I have a confession to make ladies, I am an addict. An all-out addict to the consuming drug that is peanut butter. It has been this way since I was a teenager.
Actually it would have been this way from an earlier age had we had access to peanut butter in our house during my formative years.
I love the stuff, my favourite being that nice expensive organic crunchy stuff that sticks to your teeth and oozes an almost meaty strength of peanutty flavour – uuuuurgh yummmmmmmmmmm.
The worse thing happened – I ran out of peanut butter.
Now nut butter for me is not just a snackeroo, it is breakfast every morning. Peanut butter on a slice of wholemeal toast. I love it, it fills me up and keeps me going till, erm, oh hmmmmmm, well lunch time if I am not being a greedy git.
Anyway, there I was sans nut butter and after three days of indecision on the jam/jelly/marmalade front and total dissatisfaction in the breaky department I realised something Must Be Done!
Make It Yourself!
All nut butter, not just peanuts
This seemed like a really good plan but I was just a tad frugal in the peanut department.
A raid on the larder and my baking basket and nut box (yes, yes I really do have a nut box and a baking basket, doesn’t everyone?) turned up a haul of pine nuts, a huge bag of mixed nuts, a few stray pecans and copious quantities of almonds.
I love almonds in every state from whole to blanched, ground to flaked. I decided that while standard peanut butter might be off the menu there was nothing to lose by going for an all out All-Nut Butter.
I make pestos all the time so thought that doing a nut butter couldn’t be very different really, just a few changes of ingredients. So here it is, 3 simple ingredients and one step to sheer heaven on a plate.
Ingredients for nut butter
- 1 bag of mixed nuts (unsalted) about 350g/11oz plus some mixed seeds too if you have them (sesame, pumpkin, sunflower)
- 1/2 teaspoon sea salt
- Light olive oil or your choice of oil
How to make nut butter
Use a food processor and just toss in any nuts and seeds that you have around.
Add your salt.
Start pulsing the processor and start drizzling in the oil.
You want to just add enough oil to get the sort of paste consistency you personally like in peanut butter. I pulse my processor rather than go for an all-out blitzing as I like the crunch and don’t want to get that slick smooth paste.
I used a light olive oil as I wanted something with little flavour of its own. It’s the nuts and seeds who are the stars of the show and the ones who should shine and shimmer with taste.
When you get the consistency you like simply scoop it all out into a jar and enjoy any way you like. Scrape out the processor and lick your fingers!
Spoon the nut butter into a sterilised jar.
How long will homemade nut butter keep?
This nut butter will keep in the fridge for up to 2 weeks.
How to serve nut butter
Just use this nut butter as you would peanut butter. On a good old PBJ, on crackers.
Use your all nut and seed butter to make a great satay sauce.
Mix with some yogurt for a quick and easy dip.
I think I can now safely say that I will not be buying peanut butter again. I am now an All-Nut gal!
Looking for more super easy homemade basics? Then check these out before you go;
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3 Ingredient Sugar-free Nut Butter With Seeds Too
- food processor
- 350 g 11oz mixed nuts shelled and unsalted plus some mixed seeds too if you have them (sesame, pumpkin, sunflower)
- 1/2 tsp sea salt
- Light olive oil or your choice of oil
- Place nuts (and seeds if using) in food processor with the salt and pulse
- add the oil and keep pulsing the processor till the nuts have broken down completely. You can keep the machine on but I like to keep some texture in there so keep pulsing and checking
- scrape the nut butter into a sterilised jar
- Store in the fridge