Pumpkin Seed Butter
by: claire cary
This homemade pumpkin seed butter is incredibly easy to make! With just one key ingredient and plenty of optional ad-ins, this vibrant green color is great spread over your favorite toast or in smoothies.
/ /
8
Ingredients
- 3 cups pumpkin seeds
- ¼ tsp salt
Optional Ad-Ins:
- 2 tbsp melted coconut oil helps it blend more easily
- 1-2 tbsp honey or maple syrup
- 2 tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Once ready, add the pumpkin seeds to a baking sheet and bake for 15 minutes.
- Remove from the oven and transfer to a food processor with the salt.
- Add in any of the optional ad-ins. I used coconut oil, cinnamon and vanilla.
- Process for about 20 minutes or until completely smooth. You'll likely need to scrape down the sides every 5 or so minutes. It will go through a few phases and you might think you're not doing it right because it won't look anything like nut butter for a while, but be patient! It'll start dry, then form a ball, keep scraping down as needed and process until it's nice and smooth & runny.
- Generally speaking, the longer you process it, the smoother it gets so don't be afraid to let your food processor run!
- Transfer to an air tight container and store in the fridge.
Notes
Once prepared, it will keep in the fridge for about 2-3 weeks.
If you want to sweeten it without any added sugar, a few drops of stevia works well!
Serving: 2tbsp / Calories: 138kcal / Carbohydrates: 3g / Protein: 7g / Fat: 12g / Saturated Fat: 2g / Fiber: 2g / Sugar: 1g
