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Pumpkin Seed Butter

Meal: 34 cal Protein: 1 g Carbs: 1 g Fat: 3 g

Serving size 34 (1 Tbsp) 34 cal Protein: 1 g Carbs: 1 g Fat: 3 g

Ingredients

  • 1 C Pumpkin Seed , shelled and raw 
  • 1 C Unsweetened Coconut , raw
  • 1 Tbsp Coconut Oil
  • 1 Tbsp (preference to Spicewalla or vary spice to your preference)
  • 1 Tsp Vanilla Extract
  • Sea Salt

Directions

  1. PreHeat Oven to 425F. Parchment Line a rimmed baking sheet.
  2. Spread nuts in a single layer on the baking sheet and roast for 5ish minutes, or until fragrant.  
  3. While still warm, place in food processor with other ingredients and blend until smooth – 5 to 10 minutes – time depends upon your kitchen equipment.
  4. Yield is approximately 1 cup of butter for every 2 cups of nuts/seeds.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
  • Hurdle 8: Sauces & Spreads
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