Creamy, homemade pumpkin seed butter is perfect for those with nut allergies!
Cuisine Seed Butter
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Author Lauren Goslin
2craw pumpkin seeds
1-2toilas needed (I use one teaspoon of either grapeseed or olive)
2thoney or maple syrup
Preheat the oven to 350 degrees.
Spread the seeds out on a baking sheet.
Bake them for 7-10 minutes, until lightly golden.
Cool the seeds for about five minutes.
Add the seeds to a food processor.
Let the processor run for about 4-5 minutes, until the seeds begin to butterize.
Stop and scrape the sides down.
Continue running for another 2-5 minutes until the seeds appear completely butterized (see below pictures), adding a bit of oil at this point, as needed.
Pulse in additions (salt, spices, sweetener), if desired. DON'T process these in, as they can cause seizing of the butter.
Store in an airtight container for best keeping.
Nutrition facts based on seeds, two teaspoons of grapeseed oil and salt; nothing optional. I figure the recipe makes about one cup, so a serving size (1/16 of the recipe) is around one tablespoon of the final butter. WW SmartPoints: 3