Homemade Pumpkin Seed Butter
A delicious, vegan, one-ingredient, homemade pumpkin seed butter recipe with flavored pumpkin seed butter options, and pumpkin seed butter uses!
Servings: 24 Servings (1.5 Cups)
Instructions
- Roast the pumpkin seeds in the over at 165ºC (fan assisted) for 10 minutes and then leave till warm-to-the-touch *
- Blend them in a high-speed processor/blender. It's best to do so at intervals so the seeds (and machine) don't overheat. The longer you blend the runnier the consistency will be. For a smooth pumpkin seed butter, blend for about 20 minutes with breaks every 3 minutes, or so.
- Once the homemade pumpkin seed butter is ready, transfer it to an airtight glass container and keep this in a cupboard for a few weeks or the fridge for 2-3 months. It can also be frozen, for longer
Video
Notes
* If they're slightly warm when blending then this should help them blend quicker.
Nutrition
Serving: 1Tbsp | Calories: 45kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg