Pumpkin Seed Butter
This homemade Pumpkin Seed Butter will be your new go-to spread! Super easy and only a handful of ingredients. Tasty, gluten free and healthy!
Servings 21 Tbsps
Calories 73kcal
Ingredients
- 2 Cups Raw Unsalted Pepitas (285g)
- 1/2 tsp Salt
- 1 Tbsp Coconut oil, melted
- 1 Tbsp Honey
Instructions
- Heat your oven to 350 degrees and spread the pepitas on a baking sheet.
- Cook until lightly browned and toasted smelling, about 6-8 minutes.
- Place into a large food processor along with the salt and process until the seeds release their oils and become smooth and creamy, stopping to scrape down the sides often. This will take about 5-10 minutes!
- Once smooth, stream in the oil and honey and continue processing until the butter is as smooth as you want it *
- DEVOUR!
Video
Notes
*if the butter thickens after you add the oil and honey and doesn't thin out then your food processor is at a speed that is too high. Try lowering it! It WILL seize up when you add the oil and it might take awhile to thin out again but it WILL if you're patient
Nutrition
Calories: 73kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 57mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg