A nutrient-dense, raw butter made from unroasted sunflower seeds, preserving their delicate, slightly earthy flavour and enzyme content. This butter is a popular, low-allergen alternative to nut butters, ideal for raw food recipes, spreading, or adding to smoothies.
A unique, slightly tannic, and intensely flavoured butter made from raw walnuts, known for their high Omega-3 content. This thick, dark spread is best used in dressings, mixed into desserts, or paired with strong cheeses and crackers to complement its robust, slightly bitter edge.
A pale, creamy, and mild-tasting butter made from raw, blanched (skinless) almonds. Removing the skin eliminates any bitterness, resulting in a super smooth and very light-flavoured spread that is excellent for subtle recipes, delicate baking, or creating creamy sauces.
A richly flavoured, naturally deep green butter made from roasted pumpkin seeds, providing a high source of zinc and healthy fats. This spread offers an intense, nutty, and slightly savoury flavour, excellent for blending into dips, drizzling over oatmeal, or using as a colourful filling for baking.
A dark, rich, and highly nutritious tahini made from organic, unhulled sesame seeds, which contain the full fibre and mineral content of the seed. This whole tahini has a distinct, more intense, and slightly bitter flavour, making it perfect for those who appreciate the robust taste and superior nutritional profile.
A luxuriously creamy, smooth butter made from organic roasted cashews, offering a naturally sweet flavour and a buttery texture. This spread is perfect for enhancing smoothies, baking, or enjoying on toast. Its mild, rich taste makes it an incredibly versatile, high-quality pantry staple.
A versatile, organic tahini made from lightly toasted, hulled sesame seeds, giving it a smooth texture and a milder, sweeter flavour than whole tahini. This spread is excellent for a wide variety of cooking applications, from traditional Middle Eastern dips and sauces to adding a nutritional boost to spreads and bakes.
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