A perfect alternative for those with nut sensitivities, and a great base for sauces and other recipes, pumpkin seed butter is also perfect plain on a spoon or spread on your favorite piece of toast. Try making these protein-packed treats where pumpkin seed butter shines!
Pumpkin Seed Butter
- 3 cups / 400g raw unsalted pumpkin seeds / pepitas
- In a dry skillet over medium heat, toast the pumpkin seeds, stirring often, until they are golden and beginning to pop. Remove form heat and set aside.
- Place the seeds in a food processor and blend on high until smooth and creamy (this make take up to 10 minutes, be patient!).
- Store in a glass jar in the fridge for up to three months.