Instructions

• In large skillet, heat coconut oil and pumpkin seeds over medium heat, stirring occasionally (about 3 minutes), or until oil melts and seeds start to turn golden.
• Add sesame seeds and chia seeds. Cook for about 2 minutes, stirring constantly, until sesame seeds are golden.
• Transfer warm seed mixture and oil to large bowl. Add almond butter, maple syrup, and 1 teaspoon salt. Stir until smooth. Let cool to room temperature.
• Store in airtight container at room temperature for up to 2 weeks.
• Spread on rice cakes with sliced banana and a pinch of red pepper flakes to serve (optional).