Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pumpkin seed butter on rye
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Serves 4
Ingredients
- 200g pumpkin seeds
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp date nectar, (optional)
- 4 slices rye bread, toasted
toppings
- red apple slices and chia seeds
- sliced celery and crumbled walnuts
- banana, ground cinnamon and agave syrup
Method
- STEP 1
Tip the pumpkin seeds into a frying pan in a single layer and toast on a low heat for 5-8 minutes, tossing every few minutes to toast both sides, until they’re turning golden and smell nutty.
- STEP 2
Remove from the pan and leave to cool completely.
- STEP 3
Tip into a food processor and blitz to a fine powder, this may take up to 10 minutes, so if your blender gets very hot, turn it off and let it cool down before continuing.
- STEP 4
Drizzle in the avocado oil and a pinch of sea salt flakes and blend again until you make a smooth paste. Add the date nectar (if using) and blend again.
- STEP 5
Spread 1 tbsp of the pumpkin seed butter over toasted rye and serve with the toppings you like. Left-over butter will keep, covered, in the fridge, for 1 week.
