Have you ever been to the store and see every nut butter on the shelf but the one you want? Not a problem anymore because once you start making your own nut butter no nut is safe! We already tried pistachio butter, peanut butter, almond butter so pumpkin seed is next on the list. Found this quick recipe at http://www.thehealthytart.com and it’s awesome:
1 cup raw pumpkin seeds
1-2 teaspoons olive oil
1 pinch sea salt
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Process the raw pumpkin seeds in a blender or food processor until you achieve a creamy consistency. Depending on the power of your blender it can take up to 5-8 minutes, make sure to scrape down the sides once in a while.
- Add all other ingredients and only pulse briefly.
Optional: You can roast the pumpkin seeds in the oven for 10-12 minutes at 175°C before processing them. This will give them a lovely roasted flavour, but you would lose out on a few nutrients during the process.