Maple cinnamon multi-seed butter
1 cup pumpkin seeds
1/2 cup sunflower seeds
2 tbsp whole flax seeds
2 tbsp hemp seeds
1 tbsp white chia seeds
3 tbsp pure maple syrup
2-3 tbsp oil (I used canola)
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp sea salt
Preheat the oven to 300F and line a cookie sheet with with Silpat or parchment paper.
In a large bowl, combine all seeds and the maple syrup. Spoon the mixture onto the cookie sheet and bake for 15 to 20 minutes, stirring halfway through. Remove from the oven and allow to cool for a few minutes.
Transfer the seeds to a food processor and process until crumbly. With the food processor running, pour the oil through the spout (use more or less oil depending on how thin you want it). Allow the food processor to run until the mixture is smooth, about 10 minutes. If you own a high-speed blender, you can transfer the butter for another round of blending to make it super smooth. I did and it is well worth the extra step!
Transfer the butter to a mason jar and store in the fridge.
Pairs Well With
Is it just me, or have flavoured nut butters surpassed the almighty hummus in popularity? Although I would like to think I stay away from most food fads, I suppose this recipe would qualify as trendy. I gave in and made a maple cinnamon almond butter variation a few months ago and I was immediately love struck. There is something so satisfying and wonderful about the combination of almonds, cinnamon and maple syrup.