Roasted Pumpkin Seed & Sea Salt Nut Butter
Enjoy on toast, in smoothies, or drizzled over porridge. It’s simple, nutrient-dense, and naturally delicious!
Benefits of pumpkin seeds:
Magnesium: Supports stress resilience, sleep and muscle function.
Protein & healthy fats: Supports energy balance and hormones.
Zinc & iron: Important for immunity and overall vitality.
Ingredients:
200g raw pumpkin seeds (pepitas)
Pinch of sea salt (to taste)
1–2 tbsp of neutral oil (optional)
1-2 teaspoons of maple syrup (optional)
Instructions:
Preheat the oven to 180°C / 160°C fan / 350°F.
Roast the seeds: Spread the pumpkin seeds on a baking tray, sprinkle with a pinch of salt and roast for 8–10 minutes until lightly golden and fragrant. Keep an eye on them—they can burn quickly.
Allow to cool.
Blend: Once cool place the roasted seeds in a food processor. Blend continuously for 5 minutes scraping down the sides every now and then. The amount of time taken to blend with depend on the strength of your blender. The longer you leave your pumpkin seed butter blending, the runnier it becomes. At first it will turn crumbly, then form a smooth, creamy butter. If it is struggling to blend you could try adding 1–2 tbsp of neutral oil.
Taste and adjust: Add more salt if desired or a touch of maple syrup for a sweeter taste. Blend again briefly.
Store: Transfer to a jar and for up to 2 weeks (mine actually lasted longer than this and was fine)