Pumpkin Seed Butter
All you need are roasted pumpkin seeds (also known as pepitas), a touch of salt and a food processor or high-quality blender. That is it!
TWO simple ingredients:
Pumpkin seeds.
Salt.
THREE or FOUR if you add in a touch of stevia or cinnamon.
Then, you need all of the beautiful things that nut butter goes with! Coconut yogurt, smoothie bowls, oatmeal, dark chocolate, toast, and rice cakes...
You can also dilute a little in your dressing to make a super salad.
There are so many ways to enjoy this Pumpkin Seed Butter. Plus it's loaded with calcium, zinc, protein and healthy fats all concentrated in a jar.
In fact, pumpkin seeds a loaded with so many health benefits:
Are one of the best plant-food sources of iron
Contain 30% of really good-quality protein
Are a great source of zinc, magnesium and phosphorus
Are rich in phyto-oestrogens
May help to regulate insulin
Are naturally high in tryptophan and glutamate, which can help to regulate moods
What a fantastic addition to any diet!
Store it in a glass jar in the fridge, it lasts for a long time -- at least a month.
Pumpkin Seed Butter
Gluten-free, Keto, Low-Carb
What You’ll Need
3 cups pumpkin seeds / pepitas (500g)*
A dash of mineral salt
Optional: 2-3 drops Stevia, 1/2 tsp ground cinnamon
*I used Skout Backcountry Pink Salt Pumpkin Seeds and omitted the salt since they were already salted.
What You’ll Need To Know
Add ingredients to a high-speed blender or food processor. Process until smooth, stopping at regular intervals to make sure the pumpkins seed butter doesn't overheat.
I used a Vita Mix and left it as setting 1, gradually increasing it to setting 2. I also used a spatula to move the sides in.
Store it in a glass jar or air tight container in the fridge; it lasts for a long time—at least a month!
