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.