Almond Sesame Spread

I am not sure if I should call this an Almond Butter or Spread? A lot of recipes call it butter but I have named mine as a spread simply because it feels like a better fit? I used the almonds left over from making cookies. I love sesame so I added sesame into it as well. I have no regrets making this. It is so delicious and I can just can eat it straight off the spoon.

How to use Almond Sesame Spread?

Spread it onto toasted sliced of soft loaf, buns, bagels or crusty bread.
Dollop into overnight oats.
Add it into yogurt.
Add it into ice cream.

Please adjust the nuts or seeds to your liking.

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Recipe - Almond Sesame Spread (Almond Sesame Butter)

Yields: 4 bottles/jars (200ml glass bottle/jar)

INGREDIENTS:

300g almonds
200g sesame seed (mixture of white and black)
100g pumpkin seeds

60g +- vege oil (I used 40g extra virgin olive oi and 20g extra virgin coconut oil)
40g honey

3/4 tsp sea salt

METHOD:

Spread almonds and pumpkin seeds on a baking tray. Roast for 10 - 15 minutes in a preheated oven at 180C.
Toast sesame seeds in a dry skillet over low medium heat until golden brown and fragrant. Remove immediately from the stove and transfer to a plate to stop the seeds from burning.
Pour all the ingredients into the blender container and cover the lid. You may want to divide into two portions and blend in two batches.
Turn the blender on and slowly increase to high speed. Push down the ingredients by using the tamper provided. Blend until it turns to a smooth paste I used Vitamix machine.
Transfer to clean airtight containers, jars or bottles. Set aside to cool then store in the fridge.