Ingredients:
| Grams | Cups | Percent | Ingredient |
| 240g | 2 cups | 30% | Lightly roasted almonds |
| 240g | 1 ⅔ cups | 30% | Hulled hemp seeds |
| 240g | 1 ⅔ cups | 30% | Hulled pumpkin seeds |
| 80g | 5 tbls | 10% | Coconut oil |
Directions:
- Lightly roast the almonds by placing them in a thin layer in a convection oven at 265°F/130°C for about 15 minutes. Stir from time to time.
- Next, grind the almonds by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute, obtaining a fine almond flour.
- If needed, melt the coconut oil in a bain marie.
- Pour the coconut oil into the Premier Chocolate Refiner and start adding the almond flour, a little at a time, until you have a smooth paste. If necessary, gently increase the temperature using a heat gun, never exceeding 120°F/50°C.
- Let process for about an hour.
- While almonds are processing, grind the pumpkin seeds by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute until obtaining a fine pumpkin seed flour.
- Next, pour the hulled hemp seeds and the ground pumpkin seeds, 100g - roughly ½ cup at a time, into the drum making sure ingredients are evenly combining into a coarse paste before adding more.
- Let process for 3 more hours.
- Once you are pleased with the consistency of the spread, proceed with removing the contents of the drum. For optimal results, store the spread in sanitized, airtight glass jars.
Yield: Approximately 800 grams of Omega spread.
Storage:Up to 3 months in a cool, well-ventilated place in an airtight container.
Omega Vinaigrette
A simple variation to the Omega Spread is a delicious and nutritious vinaigrette to dress all of your favourite salads, grilled vegetables, couscous and taboulè.
Simply mix all the of the ingredients together to obtain a smooth emulsion. It will keep in the fridge for up to 3 days.
Ingredients:
- 4 tsp Omega spread
- 4 tsp Olive oil
- 3 tbls Lemon juice/white vinegar
- 2 tbls Water
- 1 tsp Honey
- ½ tsp Salt
- ½ tsp Freshly ground pepper