Pumpkin Seed Butter
I absolutely love pumpkin seeds, and this is a delish and easy way to enjoy them and reap the nutritional benefits as you would your favorite nut butter.
Ingredients
- 2 cups raw pepitas, pumpkin seeds
- 1 teaspoon avocado oil
- ½ teaspoon vanilla extract
- 1 teaspoon honey
- ½ to 1 teaspoon salt, depending on your taste
Instructions
- Preheat your oven to 350°F.
- Spread raw pepitas evenly on a baking sheet and roast them for 8-10 minutes, or until they start turning golden. Keep an eye on them to prevent burning.
- Let the seeds cool slightly, then transfer them to a food processor. Blend for 5-10 minutes, stopping occasionally to scrape down the sides. The seeds will go from a crumbly texture to a smooth paste.
- Once smooth, add avocado oil, vanilla extract, honey, and salt (depending on your taste). Blend for a few more minutes until the butter is creamy and spreadable. The longer you blend, the creamier it gets.
Notes
• Store the pumpkin seed butter in a sealed container at room temperature for up to 1 week, or refrigerate it for up to 1 month.
Nutrition Information per serving
Serving Size: 1 tablespoonCalories: 80Carbohydrates: 2gProtein: 5gTotal Fat: 6g— Unsaturated Fat: 4.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 30mgFiber: 1gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.