Wow! This has really rocked my socks off! This spread is ideal for crackers, corn thins, toast and fresh bread rolls- or by the spoonful when no one is looking ;)
*Can be doubled Ingredients & Method
200g almonds50g pumpkin seeds50g sunflower seeds30g sesame seeds
Place nuts and seeds in 190º oven for 5 minutes to roast.  Put in TM bowl. Add pinch of rock salt and pinch of raw sugar. Gradually add grapeseed oil (enough to make a smooth paste) through the lid as you blend 40 seconds, speed 8. 
Store in the fridge, up to 2 months. 
*Adapted from the Taste of Vegetarian Cookbook
Happy Thermomixing!

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