Power Butter

Keep a jar of this flavorful, seed-packed almond butter in your desk drawer or kitchen cupboard to quickly transform a rice cake into a delicious breakfast.

Recipe Information Yield: 6 servings

Ingredients:

• 7 tablespoons virgin coconut oil
• ½ cup raw pumpkin seeds (pepitas)
• ⅓ cup raw sesame seeds
• 3 tablespoons chia seeds
• 1½ cups unsweetened natural almond butter
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1 teaspoon Aleppo-style pepper

Instructions:

1. In a large skillet, heat the coconut oil and pumpkin seeds over medium heat, stirring occasionally, until the oil melts and the pumpkin seeds begin to turn golden, about 3 minutes. Add the sesame seeds and chia seeds, cooking and stirring constantly until the sesame seeds are golden, about 2 minutes. Transfer the mixture to a large bowl.

2. To the bowl, add the almond butter, maple syrup, salt, and Aleppo-style pepper. Stir well until the mixture is smooth. Allow to cool.

Note: Power Butter can be prepared up to 2 weeks in advance. Store it in an airtight container at room temperature.