Pumpkin Seed Butter
Serves 15
20 mins prep
15 mins cook
35 mins total
For me, there’s nothing better than making my pumpkin seed butter from scratch! It’s easy to make in a food processor, ready in just 35 minutes, and a two-ingredient spread my whole family loves. Dip crisp apple slices into it or slather it on toast for a healthy treat even the kids will enjoy!
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Preheat the oven at 340 degrees F / 170 C for 5 minutes.
Place pumpkin seeds in an even layer on a baking tray.
Place the baking tray in the oven and cook the pumpkin seeds for 10-15 minutes or until lightly golden.
Remove and allow to cool for 15 minutes.
When cooled add all toasted seeds to a high speed food processor.
Pulse several times and then set the speed to high for 5 minutes.
Scrape down and repeat for a total of 15 minutes, stopping every 5 minutes to scrape down, or until the seeds have turned into a smooth paste.
Season with a pinch of salt and blend for a further minute to incorporate well.
Remove and store in a glass jar.
