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Epicurious

Power Butter

4.4

(14)

nut butter with bananas on a rice cake
Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Stash a jar of this spiced-up, seed-packed almond butter in your desk drawer or kitchen cupboard to turn a rice cake into an instant breakfast.  

  

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Recipe information

  • Yield

    6 servings

Ingredients

7 Tbsp. virgin coconut oil
½ cup raw pumpkin seeds (pepitas)
⅓ cup raw sesame seeds
3 Tbsp. chia seeds
1½ cups unsweetened natural almond butter
1 Tbsp. pure maple syrup
1 tsp. kosher salt
1 tsp. Aleppo-style pepper

Preparation

  1. Step 1

    Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.

  2. Step 2

    Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.

TagsPumpkin SeedSeedChia SeedSnackBreakfastVeganVegetarianDairy FreeQuickEasyMeal PrepBon Appétit

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