GoodShoog™ Seed Butter

A nut-free alternative that’s just as creamy and satisfying — homemade seed butter is simple to make and endlessly versatile. Sunflower seeds, pumpkin seeds, or a blend all work beautifully. Sweetened with GoodShoog™ and finished with a drizzle of avocado oil, it’s a pantry staple worth making from scratch.

Ingredients

• 2 cups raw or roasted seeds (sunflower seeds, pumpkin seeds, or a combination)
• 2 tbsp GoodShoog™, or to taste
• ¼ tsp salt
• 2–4 tbsp avocado oil, as needed

Instructions

1. If using raw seeds, spread them on a baking sheet and roast at 325°F for 8–12 minutes, stirring once, until lightly toasted. Cool slightly.
2. Place the seeds in a food processor or high-powered blender.
3. Process until finely ground. Continue processing, stopping occasionally to scrape down the sides. The mixture will gradually begin to form a paste.
4. Add the GoodShoog™ and salt.
5. With the processor running, add avocado oil 1 tablespoon at a time until the seed butter reaches your desired consistency.
6. Continue processing for another 1–2 minutes until smooth and creamy.
7. Taste and add additional GoodShoog™ or salt if desired.
8. Transfer to a covered container and refrigerate.

Consistency tip: For a thinner, drizzlier seed butter, use closer to 4 tablespoons of avocado oil. For a thicker spread, start with 2 tablespoons.

Nutrition Information

Per 2 tablespoons (based on sunflower seeds and 3 tbsp avocado oil; makes about 1½ cups):

Usable carbohydrates subtract the allulose and tagatose in GoodShoog™ and count the trehalose portion as usable carbohydrate.