Food Friday: Flax Seed Butter

Last month I talked about how easy it is to make dairy-free milk using nuts and seeds. This week I'm taking the easy route and doing the same - but with butters!

Peanut butter, almond butter, and sunflower seed butter are the most popular nut butters in today's market. The high oil content of these legumes, nuts, and seeds makes them an automatic top-pick for butter making. But who says we have to stop there? All nuts and seeds have oil; therefore, can be made into butters with the right equipment.

This week my co-op had brown flax seeds on sale; so naturally, I bought a ton (i.e. 5lbs). I processed two cups of flax seeds with a quarter cup of cacao nibs for several minutes in my food processor. Once it was all uniformly ground, and also beginning to warm up from the heat of my food processor, I added a quarter cup of raw coconut butter, a quarter teaspoon of Himalayan salt, and continued processing until a paste started to form. I continued processing and scraping down the sides every minute or so. Once a thick paste was established, I added two tablespoons of maple syrup for flavor, processed that in, and scooped the butter into a container for storage.

It's best to re-heat the butter before eating, as the oil content hardens and doesn't remain liquid like the aforementioned butters do. I might even use flax seed oil in round two of this recipe development. In any case, it's a delicious, fiber-and-omega-3-packed snack!