Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 128.4
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 12.8 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.6 g
- Protein: 4.3 g
View full nutritional breakdown of Pumpkin Seed Butter calories by ingredient
Pumpkin Seed Butter
Submitted by: THEWYRDWOMANIntroduction
Yummy alternative to peanut butter & a great way to use up all those "pumpkin guts." Spread on whole wheat toast & dust with a pinch of Chef Meg's Pumpkin Pie Spice for a seasonal treat. Yummy alternative to peanut butter & a great way to use up all those "pumpkin guts." Spread on whole wheat toast & dust with a pinch of Chef Meg's Pumpkin Pie Spice for a seasonal treat.Number of Servings: 16
Ingredients
-
Pumpkin Seeds, Raw, Hulled, 2 cups
Agave Syrup (organic raw blue dark), 1 Tbsp.
Extra Virgin Olive Oil, 4 Tbsp.
Pinch of Sea Salt
Directions
Makes 16 1-Tbsp. servings.
Soak seeds overnight (or at least 8 hours). Drain & dehydrate at 105-108 degrees for 8-12 hours or until slightly crisp. If you don't have a dehydrator, you can roast them instead. (Spread unsoaked seeds in thin layer on cookie sheet & roast at 350 for 5-10 minutes or until fragrant, watching carefully so they don't darken or burn.)
Grind fine in food processor or high-powered blender. Drizzle in rest of ingredients & continue processing until desired smoothness is achieved, scraping down sides & pausing when necessary to prevent it getting too warm.
Number of Servings: 16
Recipe submitted by SparkPeople user THEWYRDWOMAN.
Soak seeds overnight (or at least 8 hours). Drain & dehydrate at 105-108 degrees for 8-12 hours or until slightly crisp. If you don't have a dehydrator, you can roast them instead. (Spread unsoaked seeds in thin layer on cookie sheet & roast at 350 for 5-10 minutes or until fragrant, watching carefully so they don't darken or burn.)
Grind fine in food processor or high-powered blender. Drizzle in rest of ingredients & continue processing until desired smoothness is achieved, scraping down sides & pausing when necessary to prevent it getting too warm.
Number of Servings: 16
Recipe submitted by SparkPeople user THEWYRDWOMAN.
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