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Sunflower, almond, linseed, nut free butter

Linseed, Sunflower and Almond Butter, LSA, Omega 3,6 and 9

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 39 minutes
Servings: 200 g
Course: Dip, Snack, Spread
Cuisine: Anti-inflammatory, Breakfast, Digestion-friendly, Gluten free, Healthy, Linseed oil, low carb, Low GI, Omega-3, OMS Diet, Paleo, Saturated-fat free, Vegan, Vegetarian, Wheat-free
Ingredients Method Notes

Ingredients
  

  • 100 g sunflower seeds
  • 50 g Almonds whole
  • 3 Tbs Flax Farm Ground Bronze or Golden Linseed
  • 3-5 Tbs Flax Farm Cold-Pressed Linseed (Flaxseed) Oil or more, add until you get the required consistency.
  • A pinch of salt to taste, Optional
  • A teaspoon of honey to taste, Optional Yacon or other healthy syrup if required

Method
 

  1. Roast almonds on a tray at 190C/170C fan/gas 5 for 10 minutes, take care not to overcook
  2. Roast sunflower seeds separately on a tray at 190C/170C fan/gas 5 for about 7-10 minutes. until hardly any change in colour, take care not to overcook
  3. Place all ingredients in a food processor and blend until smooth. Can take 5-30 minutes depending on your processor, Add more linseed oil if a softer consistency is required or a little more ground linseed if a stiffer butter is preferred. Add a little salt or sweetening if required.

Notes

Store in a sealed glass jar. Store in the fridge for up to a month. Yes, it will probably last longer, I am always very conservative about shelf-life.