Pumpkin Seed Butter
Pumpkin seed butter serves as a great alternative for those with a nut allergy. Spread some on carrot sticks as a healthy snack, or add some to your bowl of soup for added flavour. Pumpkin seeds are packed with protein, minerals, and healthy fat. They provide all sorts of health benefits ranging from immune support to anti-inflammatory effects. This recipe stays good for up to one month in the fridge!
Yield 16oz Mason Jar
INGREDIENTS
2 Cups Pumpkin Seeds
Salt (optional)
INSTRUCTIONS
Preheat the oven to 175ºC (350 Fahrenheit).
Spread the pumpkin seeds out in a single layer on a baking tray.
Roast for 10 minutes.
Remove and allow to cool.
Pour nuts into a food processor and blitz until butter is formed. This process can take up to 15 minutes. First crumbs will form, then as the oils slowly release, you will notice the nuts magically churning into creamy nut butter. You may have to stop every couple of minutes to scrape down the sides with a spatula, and give your processor a break so as not to risk overheating. The longer you blend, the creamier your nut butter will be!
When you’ve reached your desired consistency, sprinkle with salt and blend to combine.
