One of the best things about making your own nut and seed butters is the ability to control additives. I like the flavor without salt or sugar, but feel free to adjust the recipe to your liking with salt, honey, or other sweeteners. For the oil, I used a combination of half pumpkin seed oil and half sunflower oil; pumpkin seed oil is deeply flavorful but a bit pricey. Another neutral-tasting oil like safflower or canola would also work.
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/4 cup ground flaxseed
About 1/4 cup pumpkin seed, sunflower, safflower, or canola oil
Sweetener such as honey, agave nectar, or brown rice syrup (optional)
Working in batches, toast pumpkin seeds and sunflower seeds in a dry skillet over low heat. Stir frequently to prevent burning and remove from heat when fragrant.
Combine cooled pumpkin seeds, sunflower seeds, and ground flaxseed in a food processor and process for a minute.
With the food processor running, slowly drizzle in 1/4 cup oil. Continue processing until mixture is smooth and creamy, about 5 minutes. You may need to occasionally turn off the food processor and scrape it down with a spatula.
Taste and add salt and/or sweetener, if desired. (Add just a small amount at a time and taste frequently.)
If mixture is too dry, continue to add a little more oil, processing until desired consistency is reached.
Transfer to an airtight container and store in refrigerator up to 2 weeks.
Related: Make or Buy? Peanut Butter
(Images: Emily Ho)