Maple Walnut Pepita Butter with Cardamom

Steps

1. This blender version heats nothing, so it uses raw walnuts and pumpkin seeds for a mellow, earthy base.
2. Divide the walnuts: finely chop about one-fifth (20 g) and set them aside for crunch. The remaining four-fifths (90 g) go into the blender.
3. Add the walnuts for blending and the pumpkin seeds to a powerful blender or food processor and blend for 1 minute, then scrape down the sides.
4. Continue blending in 1-minute bursts, scraping down as needed, for 6 to 8 minutes, until the mixture loosens into a smooth, spreadable butter; the pumpkin seeds take a little longer than walnuts alone.
5. Add the ground flaxseed, cardamom and salt and blend for 20 seconds to combine.
6. With the motor running on low, drizzle in the maple syrup and blend for 10 to 15 seconds, just until mixed; stop if the butter starts to stiffen.
7. Scrape the butter into a jar and stir in the chopped walnuts by hand.
8. Serve on toast, apple or pear slices, or swirled into oats, or cover and refrigerate for up to 2 weeks; stir before using.