Pumpkin Seed Butter

A nut free alternative to homemade nut butter, pumpkin seed butter is creamy with a nutty flavor. All you need is raw pepitas, a bit of salt for flavor and less than an hour to make this delicious spread. Try it on toast, with fruit, enjoyed by the spoonful or as a nut-free substitute to natural peanut butter in your favorite recipes.

– 3 cups pumpkin seeds raw and shelled (pepitas) – ¼ teaspoon fine sea salt (optional) plus additional to taste

INGREDIENTS

1.

Place the raw seeds on a baking sheet and place in a 350 F oven for 5-9 minutes until some are starting to get golden brown and fragrant

Roast seeds

2.

Add the cooled pumpkin seeds to a good quality food processor.Process for 5 minutes and then stop and scrape down the sides of the food processor.

Process

Process again for 5 minutes. It should start to turn into a paste. Repeat for another 5-10 minutes until you have a buttery texture, scraping down the sides every few minutes as needed.

I find it usually takes 15 minutes in total but in order to prevent your processor from overheating, I recommend giving it breaks.

4.

Add a pinch of salt to taste (I add ⅛ teaspoon of salt per cup of seeds) and process for 20-30 seconds just to mix in.

Season

4.

Add a pinch of salt to taste (I add ⅛ teaspoon of salt per cup of seeds) and process for 20-30 seconds just to mix in.

Season

– Make it Sweet- Add the additional ingredients at the same time as the salt. Maple- add 2 tablespoons of maple syrup and 1 teaspoon of avocado oil (it will help to prevent the butter from "breaking" Honey Cinnamon- Add 2 tablespoons of honey, 1 teaspoon of avocado oil and ½ teaspoon of cinnamon.

Make it your Own!

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