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Super Seed Peanut Butter From Scratch

A recipe for healthy peanut butter from scratch with super seeds. It’s full of texture and flavour.

If you’ve got a food processor, then homemade peanut butter is ridiculously easy to make from scratch.

It’s made even better with the addition of super seeds like chia seeds, sesame, pumpkin and sunflower. They bring extra texture and flavour and are full of vitamins.

Homemade super seed peanut butter

This seed peanut butter recipe is inspired by one of my favourite NZ peanut butter types called ‘everything butter’ by Fix & Fogg.

It’s super tasty but also a bit expensive (especially if you eat a lot of it!) so I wanted to make my own version that’s a bit easier on the wallet.

The ingredients

The ingredients in this healthy peanut butter recipe are predominantly peanuts, which are blended first until creamy. Then the rest of the seeds are added along with a hint of sesame oil to enhance the flavour, and a touch of honey.

The super seeds (and a small number of extra peanuts) that are added at the end are only blended lightly. This way they stay chunky (like in crunchy peanut butter) and make a great contrast to the creamy peanut butter base.

  • Peanuts – Dry roasted, salted or unsalted. If you use salted you won’t need to add more salt at the end.
  • Chia seeds – full of fiber and omega-3 fatty acids
  • Sunflower seeds – fibre, protein and plenty of vitamins and minerals
  • Pumpkin seeds – Good source of protein, iron, calcium and beta-carotene plus more!
  • Sesame seeds – a source of selenium, copper, iron and zinc
  • Sesame oil – only 1/2 a teaspoon is needed but it lifts the flavour a lot
  • Honey – optional, but a little sweetness is a nice contrast to the saltiness of the peanuts
  • Salt – if using unsalted peanuts, you’ll need to add a little salt to enhance the flavour.

The equipment

You’ll need a good food processor or blender for this peanut butter recipe. The peanuts are ground for a long time until runny and creamy.

It takes around 10 minutes, so you want a blender where the motor can handle a long blend time like that.

Step by step instructions

Add the peanuts to a food processor. Blend for 5-10 minutes until it becomes smooth, creamy and runny. During the blending process, the peanuts will change from crumbly to thick, to finally becoming runny as the oils in the peanuts release.

Add in the sesame oil, honey and salt (if using unsalted peanuts) and blend until smooth. Taste and add more sweetness and salt as needed.

Add in the seeds and extra peanuts and pulse it a few times to roughly chop and incorporate them.

Transfer the peanut butter to a jar and store it in the pantry for up to a month or in the fridge for up to three months.

If stored in the refrigerator it will become stiffer than if stored in the pantry. You can soften it up again by placing the jar in a bowl of warm water.

Uses for the super seed peanut butter

Homemade peanut butter FAQs

Is homemade peanut butter healthy?

Yes, the peanuts and seeds in the recipe are rich in protein, good fats, vitamins, minerals and fibre. It is healthy when eaten in moderation

Where to store homemade peanut butter

It can be stored in the party for up to a month or in the fridge for up to three months.

Why is my homemade peanut butter dry?

If your peanuts haven’t been blended long enough they will be dry. If necessary, add in a little drizzle of vegetable oil to assist with the blending.

Does it need honey or sesame oil?

No, feel free to omit both of those according to your tastes.

jar of peanut butter with spoon in it

Super Seed Peanut Butter From Scratch

Yield: 300g
Prep Time: 10 minutes
Total Time: 10 minutes

A recipe for healthy peanut butter from scratch with super seeds. It's full of texture and flavour.

Ingredients

  • 200g dry roasted peanuts (salted or unsalted) + 2 Tbsp extra peanuts
  • 1 tsp honey
  • 1/2 tsp sesame oil
  • 2 Tbsp sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp chia seeds
  • 2 Tbsp sesame seeds
  • Salt to taste

Instructions

    1. Add 200g of the peanuts to a food processor. Blend for 5-10 minutes until it becomes smooth, creamy and runny. During the blending process, the peanuts will change from crumbly to thick, to finally becoming runny as the oils in the peanuts release.
    2. Add in the sesame oil, honey and salt (if using unsalted peanuts) and blend until smooth. Taste and add more sweetness and salt as needed.
    3. Add in the seeds and the extra 2 Tbsp of peanuts and pulse it a few times to roughly chop and incorporate them.
    4. Transfer the peanut butter to a jar and store it in the pantry for up to a month or in the fridge for up to three months.

Notes

If stored in the refrigerator it will become stiffer than if stored in the pantry. You can soften it up again by placing the jar in a bowl of warm water.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 156mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 6g

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2 Comments

  1. Hi Elien, thanks for sharing another great recipe. I have tried peanut butter but I found it would dry out. Maybe I didn’t process long enough.
    Do you have a recipe for chickpea peanut free butter or the chocolate spread? Would be great for daycare lunches.

    1. Yeah a little more processing will bring out extra oil and make it less dry. I’ve not tried a chickpea version so far!

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