Name: Power Butter
Yield: 6 servings
Ingredients: 7 Tbsp. virgin coconut oil; ½ cup raw pumpkin seeds (pepitas); ⅓ cup raw sesame seeds; 3 Tbsp. chia seeds; 1½ cups unsweetened natural almond butter; 1 Tbsp. pure maple syrup; 1 tsp. kosher salt; 1 tsp. Aleppo-style pepper

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Stash a jar of this spiced-up, seed-packed almond butter in your desk drawer or kitchen cupboard to turn a rice cake into an instant breakfast.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe information

Yield
6 servings

Ingredients

7 Tbsp. virgin coconut oil

½ cup raw pumpkin seeds (pepitas)

⅓ cup raw sesame seeds

3 Tbsp. chia seeds

1½ cups unsweetened natural almond butter

1 Tbsp. pure maple syrup

1 tsp. kosher salt

1 tsp. Aleppo-style pepper

Preparation

Step 1
Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.
Step 2
Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.