Breakfast, Dips, Spreads & Condiments, Recipes
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Almond & Chia Butter

Ever since I have removed grains and legumes from my diet on experiment to identify what foods trigger my horrible digestive issues such as bloating and flatulence, I have been missing my homemade no salt peanut butter….. a lot!

Wait, whaaaaaaat?. Peanuts? A grain? A legume? Yep peanuts aren’t actually a nut…. they are  apart of the Fabaceae/Leguminosae family, which naturally classifies them as a legume (edible seeds inside a pod) because they grow underground, unlike almonds and walnuts, for example, which are grown on a tree. Interesting fact, I know! BUT whats so “wrong” with them? Why can they be an irritant?

Like grains, legumes contain something called phytic acid or phytates. These somewhat nasties bind to nutrients within food (especially essential minerals iron, zinc and magnesium) and stop them from becoming absorbed in the gastrointestinal tract, or digestive tract in less fancier words. Similarly, lectins act the same way. Lectins are proteins found in most foods and in the body,  damage the intestinal wall, contributing to possible gut related symptoms and conditions such as dysbiosis, irritability, bloating and leaky gut. Depending on each body because we are all different, consumption can affect people in different ways. Some may find them problematic even when activated, others may not have a problem. But I will cover these more in another post – stay tuned!

So, back to the homemade no salt peanut butter…. although it is addictive and I could probably eat a 500g jar if you put one in front of me, I think I found an alternative that’s even more addictive but easily 10x tastier…….


I can’t stop. I won’t stop. Eating it. Putting it into smoothies. Smothering it on a slice of nut and seed loaf or pancakes with coconut oil. Or eating it by the spoonful. I mean tablespoon. Its reaaaaaaaally good. 10/10 – no exaggeration needed.

Try it for yourself:


  • 3 cups ROASTED almonds (raw don’t give that roasted, addictive taste)
  • 2 tablespoon chia seeds, any colour (I used mixed)
  • 1 teaspoon vanilla
  • Pinch sea salt

Butter up:

  1. Place roasted almonds into blender and pulse for 1-2 minutes.
  2. Take lid off, scrap down sides to get all the goodness, and place lid back on. Blend again for 30secs- 1 minute.
  3. Talk lid off and add salt, vanilla and chia seeds. (By this time your almonds should be smooth buttery, creamy and have a oh-so-yummy smell to it); blend for another 1 minute.
  4. Scoop almond and chia butter out into a clean sterilized jar (wash through dishwasher or hot water) or container with lid on it.
  5. Store for up to 3 weeks in pantry or 4 weeks in the fridge.
  6. Enjoy when ever you have a sugar craving or need to get a little nutty!


Naturally, K x

IG: @itswholesomekay    FB: /WholesomeKay

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