This post comes from our contributor FP Naomi
Nothing marks the season quite like pumpkins do! It’s the perfect time of year to try your hand at pumpkin seed butter. Since it’s made with seeds, the recipe is a great alternative for those of you allergic to peanuts or other nuts. It’s also vegan and gluten-free for all of those restricted dieters out there. Pumpkin seeds are full of protein and omega-3’s to help you stay well-nourished for fall. Add a little cinnamon, nutmeg, and maple syrup for sweetness. With each bite you’ll taste all the glories of the season.
INGREDIENTS: (fills 1 – 8oz. mason jar)
2 Cups Pumpkin Seeds
½ Tbsp Cinnamon
1 Tsp Nutmeg
1 Tsp Allspice
2 Tbsp Maple Syrup (the real kind)
4 Pinches Salt
1 Tbsp Ghee (coconut oil works too)
Water as needed
- Preheat oven to 350F
- In a mixing bowl, combine pumpkin seeds, ghee, and spices. Stir so that the seeds are well coated.
- Spread mixture evenly across a foil-lined cookie tray and toast seeds for 15 minutes. Once they are toasted, remove from oven and let cool.
- Add one cup of seeds to a food processor along with two pinches of salt and one tablespoon of maple syrup. Blend until well chopped and then add a tablespoon of water. Continue to blend and add water until you reach the desired consistency.
- Remove from food processor, and repeat step four with your second cup of toasted pumpkin seeds.
Enjoy with your favorite fall treats like freshly-picked apples!
Check out Naomi’s blog, Numie Abbot.
More healthy recipes from the BLDG 25 Blog.