I’ve always wondered why each nut or seed gets it’s very own jar of nut butter. I mean, why not mix them into one and get a tasty multi-nut butter instead! So that’s what I did! Why should one nut get all the glory?

The blend I like most is a mix of cashew, almond, hemp hearts, sunflower seed, flax seed, and pumpkin seed. I like to use these because they contain more nutrients than peanuts and I like the flavour better.

Flax seeds and hemp hearts have lots of beneficial Omega-3s which are good for your heart. Pumpkin seeds are high in antioxidants and magnesium, and they are said to be anti-parasitic!  

What You’ll Need

  • Food processor
  • Dehydrator (this part is optional.)
  • Spatula
  • 500ml jar
  • Ingredients

Step One – Soak

Step one is to soak the nuts you will be using in your recipe for at least 12 hours. But DON’T soak the seeds! I do this in the morning and then leave them all day. You just want to make sure that you cover them in 4 times the amount of water since the nuts will expand when they absorb the water. You don’t want any nuts to be poking out of the top of the water.

Step Two – Dehydrate

Dehydrate the nuts! Spread out your mix of nuts on dehydrator trays and leave on a low temperature over night.

You can skip steps 1 and 2 if you don’t have a lot of time! We choose to soak ours because it breaks down the anti-nutrients in the nuts and makes them easier for our bodies to digest and absorb. But sometimes there just isn’t time!

Step Three – Mix

Step three is to mix all of the prepared ingredients together. Put all of your soaked and dehydrated nuts, the seeds you’ve set aside, salt, and oil into the food processor. Push the pulse button a few times to loosely combine everything. Scrape down the sides and then process for a few seconds. Continue to process scraping down the sides until all of the mixture is combined.

Multi-Nut Butter Recipe:

1 cup almonds

1 cup cashews

1/8 cup of each type of seed:

  • Sunflower seeds
  • Pumpkin Seeds
  • Flax Seeds
  • Hemp Hearts

½ tsp Himalayan salt

2 tbsp oil of choice:

  • Walnut
  • Coconut
  • Flax
  • Avocado
  • Olive

Stored in the fridge this recipe will keep fresh for a few weeks. But keeping it in the fridge is essential since there are no preservatives in the recipe.

Enjoy this multi-nut butter on toast, apple slices, or anything else you’d like!

AntiqueFarmHouse