Description
This homemade pumpkin seed butter is a good source of iron and specifically designed to help you better absorb it too! And all you need is a mini food processor.
Ingredients
Pumpkin Seed Butter
- 2 cups raw shelled pumpkin seeds (also called pepitas), 236g
- 1/2 tsp kosher salt, plus more as needed
Jammy Fig Toast (Optional)
- 2-3 figs
- 1 tsp oil
- 1 tsp agave syrup, plus more as needed
- 1 slice of whole grain sourdough bread
Instructions
- Soak your pumpkin seeds: This step is optional, but worth trying out if you have the time and want to better absorb the nutrients from your pumpkin seeds. Place your pumpkin seeds in a bowl with enough water to cover them. Cover with a lid and soak for at least 6 to 8 hours. Drain and rinse, then place the seeds on a clean kitchen towel and pat them as dry as you can.
- Roast them: Preheat the oven to 325F. Spread the pumpkin seeds out over a large tray and place in the oven to roast for 15 minutes, stirring the seeds halfway through. Allow the seeds to cool for about 5 minutes.
- Blend them: Transfer the pumpkin seeds to a food processor (I used a mini food processor) and pulse them a few times to help pulverize some of the seeds into a crumble. From here, run the food processor continuously, pausing occasionally to scrape down the sides of the food processor. Over a few minutes (about the 5 minute mark), you’ll notice your pumpkin seeds start to take on the consistency of a dry looking thick paste, but you’ll want to keep going! After about 10 minutes, you’ll see some of the oils from the pumpkin seeds start to release, which will help the pumpkin butter start to loosen up. Again, keep going! At about the 15-18 minute mark, you should achieve the smooth consistency of a runny nut butter. If you happen to have a high speed blender like a Vitamix, you can use it to make this pumpkin seed butter in half the time.
- Season the spread: Add in the salt, then blend again for about a minute to fully incorporate it into your spread. You can always add more salt if desired.
- Store and save: Transfer the pumpkin seed butter to an airtight jar or container. This can last up to 2 weeks on the counter or 2 months in the fridge. Stir well between uses.
- Cook the figs: Add a tsp of oil and agave syrup to a small non-stick pan over medium-low heat. Add your figs cut side down and cook undisturbed for about 3 minutes. Flip each piece and cook again for 3 minutes, then remove from heat.
- Assemble toast: Toast your bread then spread with some of the pumpkin seed butter. Layer the top with the caramelized figs and sprinkle with a pinch of salt and/or a drizzle of agave syrup and enjoy.
Notes
Be patient. You’ll be seeing the pumpkin butter transform over time in your food processor. It can take up to 15 minutes before you see it transform into a seed butter. It’s okay to take breaks and come back to it.
Add oil if needed. If your seed butter is struggling to get smooth, add about 1-2 tsp of a neutral oil to the food processor to blend to help smooth things out.
For faster results, use a Vitamix high-speed blender. High powered blenders like this can make this seed butter in minutes and make it really smooth too.
Scrape down the sides periodically. This will ensure that everything is getting evenly blended, which will minimize a chunky texture.
For more nutrient bioavailability, soak and roast your seeds. Soak your seeds overnight in water. Drain, then pat them as dry as possible with a clean kitchen towel before proceeding with roasting. This process removes inhibitors like phytic acid that may reduce absorption of some minerals in certain plant-based foods.
Your oil may separate after storing. All natural nut and seed butters will separate over time. Just give it a good mix before using.
