July 06, 2018 0 Comments



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



  1. 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.
  2. Next, grind the almonds by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute, obtaining a fine almond flour.
  3. If needed, melt the coconut oil in a bain marie.
  4. 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.
  5. Let process for about an hour.
  6. 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.
  7. 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.
  8. Let process for 3 more hours.
  9. 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.


 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


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