Nutritional information (per serve)
Instructions and steps:
Preheat the oven to 180°C. Spread 250g raw pumpkin seeds, 100g raw sunflower seed sand 100g raw sesame seeds on a baking dish, and roast for 5–8 minutes, keeping an eye on them. When seeds start to brown, remove from the oven. Set aside to cool a little. Place cooled seeds in a blender or food processor with 2 tablespoons nutritional yeast (optional, see tip) and 4 tablespoons sesame oil. Blitz until seed butter reaches a smooth texture, scraping mixture down, if necessary. Transfer to jar. This butter is best stored in a cool, dark place, where it will last several weeks.
Nutritional yeast gives nut butters a savoury flavour. Find it in health food aisles.
Use the butter in recipes where tahini is listed, or in salads in place of hoummos.
About this recipe
First published: August 2019