Homemade maple-toasted pumpkin seed butter is a great start to the new year
Peanut butter? Sure, we've all been there and done that, so why not try something new and unusual for your next snack? Did you know you can buy pumpkin seeds in the bulk section of most health food stores, roast them at home and blend them into a smooth and creamy peanut butter-like spread?
Once you try this, you won't believe how simple it is to make healthy homemade nut and seed butters. This idea is a super-healthy snack, since pumpkin seeds are rich in protein, magnesium, iron and even zinc.
Spread this all over apples, top off your oatmeal with a spoonful, or even whip up your kids a healthy pumpkin butter and jam sandwich.
Homemade maple-toasted pumpkin seed butter recipe
Organic pumpkin seeds are toasted and blended with maple syrup and sea salt for a new take on peanut butter alternatives.
Prep time: 5 minutes | Bake time: 15 minutes | Inactive time: 20 minutes | Total time: 40 minutes
- 3-1/4 cups raw pumpkin seeds (shelled)
- 3-4 tablespoons pure maple syrup (depending on desired sweetness)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Preheat your oven to 375 degrees F, and line a baking sheet with parchment paper.
- Spread the raw pumpkin seeds out in an even layer, and bake for 12 to 15 minutes or until the seeds turn a light golden color.
- Remove the seeds from the oven, and allow them to cool for 20 minutes.
- To a high-speed blender or food processor, add the seeds.
- Blend on high for about 5 minutes or until the mixture is very smooth and creamy. (You may have to stop and scrape the sides of the blender a few times.)
- Once the seeds are blended, add in the remaining ingredients, and mix again.
- Transfer the pumpkin seed butter to a jar, and store in the refrigerator for up to 1-1/2 weeks.
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