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.
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Flax Seed Butter Recipe details below:
- 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
- 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.
Hi,
Thanks for sharing such a healthy spread recipe. Should it be stored in refrigerator? If not, how long it will stay fresh outside?
Hi Sree,
I divide the entire quantity equally into 2 bottles. I keep one outside and use it within 4-5 days while the other is stored in the fridge. You need to thaw the refrigerated butter before you can use, as the coconut oil will get solidified and the butter will become hard.
Congratulations and much appreciated Radhika.
Hi Radhika!
Loved the recipe..cannot wait to try it! Just wanted to know if we need to dry roast the flax seeds till they start popping or just fry it as much as its hot to hold?
Hi Swetha !! Thank you. Just dry roast till they are hot to hold. No need for it to pop.
I have PCOD and have been advised me to include chia seeds and flax seeds in my diet. I was searching for someway to include flax seeds..
This butter is really a nice recipe.. Will definitely make this and use..
Hi Sabari, Both are rich source of omega 3 fats. I’m sure you will love this flax seed butter and it will help you too.
Hello awesome site!
Just a quick question can I use flax POWDER or flax meal in place of the flaxseeds; thereby, eliminating 2 steps:
1. Roasting whole seeds
2. Grinding seeds into powder
*Because a 2lb bag of flax powder is only about $2.00-so it’s super cheap.
Thanks!
Hi Audia, Roasted flax gives out a nutty aroma and the texture of the flax powder after roasted is also different. If you want to do it in bulk, just toast the seeds in your oven. Also the raw flax keeps giving out oil and is also not advisable to store ground flax at room temperature as it becomes rancid.
Hi Radhika,
What do you think about soaking the flax seeds before, to reduce the anti-nutrient content, and then make the butter with the wet jelly-coated seeds?
Thanks,
Diego
I won’t do it. First reason is that its not how nut butters are made and the second is if you are going to soak it, the butter will not be creamy and spreadable but will end up looking like a thick paste which will spoil quickly.