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Sesame Nut Butter

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  Sesame seeds 1⁄2 Cup (8 tbs)
  Sunflower seeds 1 Cup (16 tbs), hulled (roasted)
  Cashews 2 Cup (32 tbs) (roasted)
  Honey 1 Teaspoon

Toast sesame seeds in a heavy skillet over medium heat, stirring constantly, until golden brown.
Quickly remove seeds from skillet to prevent burning.
Combine cashews and sunflower seeds in a blender or food processor.
Process on high speed until smooth.
Scrape down sides often.
Add honey; blend in.
Place mixture in a small bowl.
Stir in toasted sesame seeds.
Store in ajar or airtight container in refrigerator or at room temperature up to 2 months.

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Sesame Nut Butter Recipe