Pumpkin Seed Butter

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Pumpkin seeds are a great source heart healthy fats and protein. They contain high levels of magnesium, iron, manganese and copper. This nut butter can be used as a spread alone or with jam. It can also be used as in ingredient to make super silky smoothies or as the base of a pesto sauce.

The main essential to making great nut and seed butters is a high powered food processor or blender. Also patience, patience, patience. Many recipes say add a little oil, but if you have a high powered blender, time, patience and faith you can often manage without.

Pumpkin Seed Butter
Pumpkin Seed Butter
Servings Cook Time
2jars 30minutes
Cook Time
Servings: jars
Servings: jars
  1. Place the seed on a large baking tray.
  2. Roast the pumpkin seeds at 180C for 15 minutes. Allow seeds to cool.
  3. Place seeds into a high powered blender.
  4. Mill the seeds for 1 minute. Stop the blender and scrape seeds off the sides if necessary.
  5. Blend the seeds for several minutes until it turns into a paste. Stop the blender and scrape seeds off the sides if necessary.
  6. If you want a smoother texture continue to blend for longer. I waited until mine was silky smooth and shiny with oil.
  7. Put the butter into jars, add the lids and leave to cool.
Recipe Notes

Nutrition Facts
Pumpkin Seed Butter
Amount Per 100g
Calories 567 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 8g 40%
Polyunsaturated Fat 20g
Monounsaturated Fat 17g
Total Carbohydrates 10g 3%
Dietary Fiber 7g 28%
Protein 30g 60%
Vitamin C 7%
Calcium 7%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.

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