Bee Pollen Compound Butter @ancestralnutritionfdn
Bee Pollen Compound Butter  @ancestralnutritionfdn
Uploaded April 2023 | Updated September 2026, 2 weeks ago
Whether you are planning a butter board party, or looking for a protein boost for your sourdough toast, this ‘Bee Pollen Compound Butter’ recipe is definitely a keeper! Bee pollen and raw honey both provide an array of amino acids and essential nutrients, such as zinc, and also contain antioxidant properties.

Tip: If you only have salted butter on hand, feel free to skip the Celtic sea salt!

Ingredients:

1 pint heavy cream or one stick of grassfed butter
2 teaspoons fresh ground cinnamon
2 tablespoons local bee pollen
2 tablespoons raw honey
Pinch of nutmeg
Celtic sea salt, to taste

Directions:

If using heavy cream, whip in a stand mixer until the fat separates from the liquid. Strain the butter fat in cheesecloth and give it a good rinse in cold water. It’s important to squeeze all the remaining liquid out; otherwise, the butter will spoil faster.

Put formed butterball (or softened stick of butter) back in the stand mixer. With the paddle attachment, mix in cinnamon, nutmeg, honey, and salt until well combined.
Place mixture on a sheet of parchment paper about a foot long.
Fold one end of paper over butter. Using a hard straightedge or a sheet tray, push butter away from you while holding remaining paper down with your other hand, to form butter into a cylinder.

Using your hands, gently roll the cylinder of butter forward. Grip the ends of the paper and twist them in opposite directions to shape butter mixture into a log. Place in freezer until slightly hard.
Sprinkle bee pollen on work surface and roll butter log until pollen is evenly dispersed.
Chill until firm and slice as needed. Cover with plastic wrap and freeze for up to 6 months.

Click the link in our bio to view this recipe on our website!
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Ancestral Nutrition Foundation |

Bee Pollen Compound Butter

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