Roasted Pumpkin Seed Butter
Roasted Pumpkin Seed Butter is a homemade creamy and nutty flavored butter made with roasted pepitas with NO ADDED SUGAR.
Please see our recipe for Easy Roasted Pepitas or Preheat oven to 350 degrees F (176 degrees C).
Toss pepitas, olive oil and salt together so well coated. Layer out your pepitas flat on a lined baking sheet (just so easy for cleanup). Bake for 12-15 minutes. Set your timer for 5 minutes and toss so all sides of the pepitas get toasty.
Place roasted slightly salted pepitas into your food processor. Turn your food processor on. We like to use the burst motion and stop and scrape down the sides often. It will first look like fine grain of sand and then it will start to stick together. At this point we usually end up adding 1 tablespoon of olive oil to get it moving. Stop and scape down the side and keep processing to your desired smoothness.
Be gentle and caring to your food processor. Do not let her over heat. Add oil to your pepitas to get things moving. Scrape down the sides often and go a little at a time. If your food processor gets warm. Stop and let her rest and cool down.
(Please place your Roasted Pumpkin Seed Butter in a sealed container in the refrigerator to store and use within a week. It may also be frozen, if you wish.)
Using a high powered blender or food processor is a must. You may need to periodically allow your device to cool down to prevent over heating while you are brushing down the sides.
Serving: 1g | Calories: 92kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg