Walnut, flax, chia spread

To increase variety of nutrients at breakfast and to have more omega 3 oil from seeds like flax and chia, I made this spread. Using walnut to provide a base and to bulk up the volume. I slow cook/bake all 3 nut and seeds at 100˚C for an hour then 130˚C for 20 minutes to reduce Phytic acid, before blending in food processor.

It is a fragrant spread but the seeds do stick to teeth because of the high pectin content.