Friday Foodspiration: Nut and Seed Butter


Does back to school mean back to peanut butter and jelly at your house?  We eat a lot of nut butter – but for some crazy reason my kids don’t want jelly with it. 

I mixed things up a little – and added some nutritional boost – by making my own nut and seed butter.  This mix is higher in protein, omega 3 fatty acids, potassium, and magnesium than anything you will find on the shelf. 


  • 1 cup raw Almonds
  • 1 cup raw Walnuts
  • 1/2 cup raw Hemp Seed
  • 1/2 cup raw Pumpkin Seeds
  • 2 tbsp Swerve Sweetener
  • 1/4 tsp Sea Salt
  • 1 tbsp Coconut Oil


  1. Preheat the oven to 300 degrees.  Spread nuts and pumpkin seeds on a baking sheet and roast for 10 minutes.
  2. Place the nuts and seeds in a food processor with the sweetener. salt and coconut oil.
  3. Process continuously on puree setting until smooth. Stop and scrape down the sides occasionally. This can take 10 minutes to reach a smooth consistence. 
  4. Taste and additional sweetener or salt if desired, pulsing to combine. 

* Must be stored in an airtight container in the refrigerator!