cheap family recipes
feed a family of 4 for less than £200 a month
Brazil Nut and Pumpkin Seed Spread
I love a nut butter, and this Brazil nut and pumpkin seed butter is absolutely delicious. It can be used in all the different ways that the more common peanut butter can.
The quantities in this recipe are for those following the monthly meal planner number two. If you would like a much smaller amount, adjust the number of servings in the recipe card and all the ingredients will be adjusted for you.
What you need to make Brazil Nut Butter
- salted peanuts
- pumpkin seeds
- Brazil nuts
- veg oil
How To Make Brazil Nut Butter
- Pulverise the nuts and seeds in your food processor until finely chopped.
- Then drizzle in a thin stream of oil, until you’ve achieved a loose runny consistency like the one in the image.
- Serve 10g per piece of bread/toast and have 2-3 slices per breakfast depending on your energy needs. Make twice in the month if you are following our meal planner.
- Store in a large sterilised jam jar or two, or freeze until required. Keeps for 5 days in the refrigerator.
We suggest 2 slices of toast per meal for smaller eaters and 3-4 slices per meal for active adults and growing teens
What Changes Can I Make
If you are not following the monthly meal planner, where all ingredients are accounted for, several ways of ringing the changes are available
- change the Brazil nuts to walnuts, salted peanuts, salted cashews, hazelnuts ,pecans or any other kind of nut you have. Or use a mixture
- Roast the Brazil nuts to add another layer of flavour. Roast them in a hot oven, under the grill, or in a frying pan. Whichever method you choose, keep a close eye on them, they will burn in a flash.
- change the pumpkin seeds to sunflower seeds, sesame seeds, chia seeds, linseeds or any other seeds you have. Or use a mixture
- omit the seeds altogether
- add some dried fruit. This could be sultanas, raisins, currant, mixed dried fruit, apricots, cranberries, a mixture or anything else you have
- use olive oil, rapeseed oil or coconut oil in place of the vegetable oil
Other nut butters you might like
Honey smoked walnut butter
Smoking hot Brazil nut butter
Ingredients
- 200 g salted peanut
- 260 g pumpkin seeds
- 200 g Brazil nuts
- 300 ml veg oil
- 76 slices homemade bread 1 slice per serving
Instructions
- Pulverise the nuts and seeds in your food processor until finely chopped.
- Then drizzle in a thin stream of oil, until you've achieved a loose runny consistency like the one in the image.
- Serve 10g per piece of bread/toast and have 2-3 slices per breakfast depending on your energy needs. Make twice in the month if you are following our meal planner.
- Store in a large sterilised jam jar or two, or freeze until required. Keeps for 5 days in the refrigerator.
Equipment Needed
Notes
Nutrition
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