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Peanut Butter With Seeds

If you’ve got a food processor, then homemade peanut butter is so easy to make from scratch. It’s made even better with adding super seeds like sesame, pumpkin and sunflower. They bring extra texture and flavour and are full of vitamins.

jar of peanut butter.

This seeded 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 peanut butter recipe are mainly 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 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.
  • 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.
bitten bread.

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

  1. Add the peanuts to a food processor.
peanuts in blender.
  1. Blend for around 10 minutes until it becomes smooth, creamy and runny. Don’t rush this step
peanut butter in blender.
  1. During the blending process, the peanuts will change from crumbly to thick, to finally becoming runny as the oils in the peanuts release. Blend in the oil and honey and salt to taste.
Super seed peanut butter.
  1. Add the seeds.
blended super seed butter.
  1. Blend it again to incorporate them.
  1. 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.
Super seed peanut butter.

Uses for the super seed peanut butter

  • Slathered on a piece of sourdough bread
  • Eat it on apple slices
  • Make peanut butter cookies

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.

Peanut Butter with Seeds

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)
  • 1 teaspoon honey
  • 1/2 teaspoon sesame oil
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoon pumpkin seeds
  • 2 Tablespoon sesame seeds
  • Salt to taste

Instructions

    1. Add 200g of the peanuts to a food processor. Blend for around 10 minutes until it becomes smooth and liquid. During the blending process, the peanuts will change from crumbly to thick, finally becoming runny as the oils in the peanuts are released. Don't rush this part.
    2. Add 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 pulse them a few times to chop and incorporate the seeds.
    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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