Pumpkin Seed Butter
This homemade Pumpkin Seed Butter is a creamy, nut-free alternative to traditional nut butters. Plus it's so easy to make with just a few simple ingredients!
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Servings: servings
Equipment
Ingredients
- 2 ½ - 3 cups raw pumpkin seeds
- 1 teaspoon salt
- 1-2 tablespoons avocado oil or other neutral oil, as needed
Instructions
- Preheat the oven to 300F. Line a baking sheet with parchment paper and set aside.
- Spread the pumpkin seeds alone the baking sheet in an even layer, then toast in the preheated oven for 10 minutes, stirring halfway through.
- Allow the seeds to cool completely.
- Add the seeds, salt, and 1 tablespoon of oil to a high speed food processor.
- Process until smooth, stopping to scrape the sides as needed. Add additional oil if required to get the right consistency.
- After about 15 minutes, you should have processed the seeds enough that they become the consistency of natural peanut butter.
Nutrition (Estimate per Serving)
Calories: 85kcalCarbohydrates: 1gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 195mgPotassium: 108mgFiber: 1gSugar: 0.2gVitamin A: 2IUVitamin C: 0.3mgCalcium: 6mgIron: 1mg
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