Roasted Flaxseed Butter

This kitchen-made roasted flaxseed butter is smooth, toasty, lightly sweet, and remarkably versatile. Made with golden flaxseeds, a neutral oil, maple syrup, and salt, it is a naturally vegan, gluten-free, grain-free, peanut-free, and tree-nut-free spread for toast, sandwiches, snacks, and baking.

Introduction

Peanut butter and almond butter are not options for everyone, something I learned growing up with a sister who has a severe peanut and hazelnut allergy. So I am happy to announce a delicous new alternative: roasted flaxseed butter. It is plain to make from an affordable seed, along with a few other clean ingredients, all of which are straightforward to keep in the pantry.

Roasting the flaxseeds is the step that makes this butter special. A brief spell in the oven deepens their flavor, bringing out their naturally toasty, nutty character. Watch the seeds closely as they roast: they can move from fragrant and golden to overdone—and then burned—in a matter of minutes.

I prefer golden flaxseeds for their warm color, but regular dark flaxseeds work just as well. The finished butter will simply be darker. A small amount of oil helps the seeds blend into a smooth, spreadable butter, while maple syrup and salt round out the flavor without making it overly sweet.

The right appliance matters here. I use a bullet blender, which makes quick work of the tiny seeds. A regular blender will also work, although it will take longer. Unfortunately, a food processor will not grind the flaxseeds finely enough for this recipe.

Use the finished flaxseed butter anywhere you would use peanut butter or another nut or seed butter. Spread it on toast, tuck it into a sandwich, spoon it over oatmeal, or use it in baking whenever a recipe calls for peanut butter. It is especially useful for anyone and everyone who cannot eat peanuts or tree nuts, as well as for school lunches where peanuts are not permitted.

Why You’ll Love This Recipe

• Plain ingredients:You need only flaxseeds, oil, a touch of sweetener, and salt. The oil, sweetener and salt can be omitted or adjusted, as needed.
• Smooth and spreadable:Blending the roasted seeds with oil creates a creamy seed butter.
• High fiber, good source of protein and nourishing fats:Each 2 tablespoon serving has 7 grams of fiber and 4 grams of protein.Flaxseeds are rich in omega-3 fatty acids.
• Peanut- and tree-nut-free:It is a practical alternative for many nut-free households and lunch boxes. Always check ingredient labels and the school’s specific allergen policy.
• Straightforward to customize:Adjust the salt and sweetness, or add vanilla or warm spices.
• Versatile:Use it as a spread, a topping, or a substitute for peanut butter or almond butter in baking.
• Excellent keeping quality:Stored in a sealed container in the refrigerator, it keeps for up to 1 year.
• Paleo friendly, and Keto Adaptable:This kitchen-made flaxseed butter fits Paleo diets. It also fits ketogenic diets by replacing the maple syrup with a sugar free- alternative.
• Oil-Free option:The flaxseed butter can be made without oil, as needed. See the recipe card for tips.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

1. Golden flaxseeds. Golden flaxseeds produce a warm golden-brown butter. Regular dark flaxseeds work, too; they will give the butter a deeper brown color. Use whole flaxseeds, not flaxseed meal. Roasting the whole seeds before blending develops their flavor and aroma.
2. Neutral vegetable oil.Avocado oil is my first choice, but coconut oil, safflower oil, or light olive oil can also be used. Choose an oil whose flavor you enjoy. Coconut oil will make the butter firmer when it is cold.
3. Maple syrup.Maple syrup adds gentle sweetness and balances the earthy flavor of the flaxseeds. Agave nectar, date syrup, coconut sugar, or brown sugar can be used instead.
4. Salt.Salt sharpens and balances the flavor. Begin with the recipe amount (or slightly less, as deisred), then add more or less according to your taste.

How to Make Roasted Flaxseed Butter

1. Roast the flaxseeds.Preheat the oven to 350°F (180°C). Spread the flaxseeds in a single layer on a large rimmed baking sheet. Roast for 6 to 10 minutes, or longer if needed, until toasted and fragrant. Do not leave them unattended; flaxseeds can go from roasted to overdone very quickly.
2. Let the seeds cool.Cool the roasted flaxseeds slightly or completely on the baking sheet before blending.
3. Blend until completely smooth.Transfer the roasted flaxseeds to a high-speed blender or bullet blender. Add the oil, maple syrup, and salt. Blend until completely smooth, stopping several times to scrape down the sides of the container. A regular blender will work, but it will take longer to break down the seeds.
4. Taste and adjust.Once the butter is smooth, taste it. Add more salt or sweetener, if desired, and blend again to combine.
5. Transfer and chill.Spoon the flaxseed butter into a sealed jar or container and store it in the refrigerator.

Taste and Texture

Roasting gives the flaxseed butter a deep, toasty flavor with a gentle earthiness. Maple syrup adds mild sweetness, while the salt keeps the flavor balanced.

The texture is smooth, thick, and spreadable. It will become somewhat firmer in the refrigerator, particularly if you make it with coconut oil. Stir the flaxseed butter before serving.

Storage

Transfer the flaxseed butter to a sealed jar or airtight container and store it in the refrigerator for up to 6 months. Use a clean utensil each time you scoop from the jar.

Flavor Variations

• Vanilla flaxseed butter:Add 1 to 2 teaspoons vanilla extract.
• Cinnamon flaxseed butter:Add 1 to 1 1/2 teaspoons ground cinnamon.
• Pumpkin spice flaxseed butter:Add 1 to 1 1/2 teaspoons pumpkin pie spice.
• Sweeter flaxseed butter:Blend in additional maple syrup or your preferred sweetener, a little at a time, until it tastes just right.

Make it Keto

Replace the maple syrup with an equal amount of keto-friendly sugar-free syrup or sugar-free granulated sweetener. Alternatively, leave the sweetener out altogether.

Serving Suggestions

• Spread it on toast, English muffins, rice cakes, or crackers.
• Pair it with jam in a peanut-free sandwich.
• Spoon it over oatmeal, chia pudding, or nondairy yogurt.
• Serve it with apple slices or banana slices.
• Add a spoonful to smoothies.
• Use it in place of peanut butter or almond butter in baking. As with any substitution, the flavor and texture of the finished bake will depend on the recipe.

Tips for Success

• Spread the flaxseeds in a single layer so they roast evenly.
• Stay close to the oven. The seeds can go from toasted to burned within a few minutes.
• Let the roasted seeds cool at least slightly before transferring them to the blender.
• Use a high-speed or bullet blender for the fastest, smoothest result.
• Be patient with a regular blender; it will take longer to break down the seeds.
• Stop and scrape the sides of the blender container several times so all of the seeds blend evenly.
• Do not use a food processor for this recipe. It will not break down the tiny flaxseeds finely enough.
• Wait until the butter is completely smooth before adjusting the salt and sweetness.

Ingredient Substitutions

• Flaxseeds:Regular dark flaxseeds can replace golden flaxseeds. The flavor will be similar, but the butter will be darker.
• Oil:Use avocado oil, coconut oil, safflower oil, light olive oil, or another oil you enjoy. Coconut oil produces a firmer butter after refrigeration.
• Maple syrup:Substitute agave nectar, date syrup, coconut sugar, or brown sugar.
• Sugar-free option:Leave the maple syrup, or any other sweetener, out entirely. Or use the sugar-free substitute of your choice, to taste.
• Oil-free option:You can make the butter without oil, but a high-speed blender is strongly recommended. Blending will take longer, and the finished flaxseed butter will be very thick (but still very satisfying).
• Salt:Increase or decrease the amount to suit your taste.

Frequently Asked Questions

Yes. Golden and regular dark flaxseeds both work in this recipe. Butter made with dark flaxseeds will have a deeper brown color.

No. A food processor will not break down the tiny flaxseeds finely enough. Use a high-speed blender, bullet blender, or regular blender. A regular blender will take longer.

Yes, but the process is trickier. Use a high-speed blender, allow extra blending time, and expect the finished butter to be very thick.

You can use agave nectar, date syrup, coconut sugar, or brown sugar. After blending, taste the butter and adjust the sweetness as desired.

Yes. Use it as a spread anywhere you would use peanut butter or almond butter. It can also replace peanut butter or almond butter in baking, although the flavor and texture of the finished bake will depend on the recipe.

Keep it in a sealed jar or airtight container in the refrigerator for up to 6 months.

Yes, but only if the maple syrup is replaced by an equal amount of keto-friendly sugar free syrup or granulated sweetener.

Yes! Flaxseeds are one of the healthiest seeds on the planet! Each serving of the flaxseed butter has 7 grams of fiber and 4 grams of protein. The maple syrup, salt, and oil can be omitted, as desired, too.

More Nut-Free Peanut Butter Alternatives

• Sunflower Seed Butter
• Pumpkin Seed Butter
• Roasted Chickpea Butter
• Brownie Batter Hummus
• DIY Coconut Butter