Flax Seed Butter Recipe – Flax Seeds Spread

Updated on February 24, 2019

Flax seed butter recipe with step by step photos. Seed butter are the rage and talk of the town now. Make this super healthy, uber cool, pocket friendly, flax seed butter right in your home easily and get your daily dose of omega 3 fats.

Flax seeds and Chia seeds are my new best friends right now. I have been including them both in my diet daily for the past 4 months and have seen tremendous improvement in my over all health.

My hair and skin feels several times much better than what it used to be and I can undoubtedly say that its due to the inclusion of omega 3 fats daily. I was adding them to my smoothies daily and after a while, it became so boring and you can eat flax seed idli powder only so much a day.

The idea of making a flax seed butter just like peanut butter, made a lot of sense and I loved it absolutely when I made my first batch sometime around May. After that I have made butters using combination of other seeds as well. It is definitely much more economical than an off the shelf bottle from a health food store.

I have added coconut oil to make this butter. But you can use olive, peanut, sunflower oil or even cold pressed flax seed oil if you can get hold of it. But I love using coconut oil much more than olive oil, as coconut oil is more flavoursome and eating the flax seed butter right out of the bottle tastes like eating a crumbled coconut cookie.

I would suggest that you make it in little quantities and resist the temptation to make it in bulk, despite storing them in the refrigerator to get its full health benefits.

How to make Flax Seed Butter Recipe:

1. Dry roast flax seeds in a pan, tossing frequently, till its fragrant. When you take it in your fist, you should feel the heat. Switch off stove and let it cool down to room temperature.

2. Transfer to a mixie jar or food processor and run till the flax seeds are ground to a coarse powder.

3. Add, salt, sweetener of your choice (if using) and run the mixie once again. Add 1/4 cup oil first and process it till it all comes together in a mass.

4. Add the remaining oil and grind till the butter forms into a smooth paste. This should take 2-3 mins. Keep scrapping the sides with a spatula. Flax seed butter is ready.

You can use this flax seed butter, as a spread on breads just like jam or nutella, drop spoonfuls while making smoothies, swirl some spoonfuls into your porridge or just eat it plain straight from the bottle.

Mostly, I leave out the sweetener and add only a pinch of salt. You can use sugar, maple syrup if you want a vegan choice or honey, if you don’t mind.

You can follow the same steps and replace half the flax seeds with white sesame seeds and make Flax seed-Sesame butter or you can also use pumpkin or melon seeds or a little bit of all the seeds to make an All Seed Butter. Its your choice of course.

Flax Seed Butter Recipe details below:

Print Recipe

Flax Seed Butter Recipe

Flax seed butter or flax seed spread recipe with step by step photos.

Prep Time2 mins

Cook Time2 mins

Total Time4 mins

Course: Spreads

Cuisine: Continental

Servings: 1 bottle

Author: Radhika

Ingredients:

• Flax Seeds - 100 gms
• Coconut oil / Olive oil - 1/3 cup approx.,
• Sugar / honey / maple syrup - 2 to 3 tbsp optional
• Salt - 1/8 tsp or 1 pinch

Instructions:

• Dry roast flax seeds in a pan, over medium flame, tossing frequently, till its fragrant. When you take it in your fist, you should feel the heat.
• Switch off stove and let it cool down to room temperature.
• Transfer to a mixie jar or food processor and run till the flax seeds are ground to a coarse powder.
• Add, salt, sweetener of your choice (if using) and run the mixie once again.
• Add 1/4 cup oil first and process it till it all comes together in a mass.
• Add the remaining oil and grind till the butter forms into a smooth paste. This should take 2-3 mins. Keep scrapping the sides with a spatula.
• Flax seed butter is ready.
• Transfer into a clean, dry jar and keep it refrigerated.
• Use it as a spread on breads, drop spoonfuls while making smoothies, swirl some spoonfuls into your porridge or just eat it plain straight from the bottle.

Notes:

I used coconut oil (which I highly recommend) that took care of the flavouring. If you are using any other vegetable oil, use a dash of vanilla, cardamom or cinnamon.