Try this pumpkin seed butter recipe, then check out more pumpkin recipes such as our pumpkin soup, pumpkin pie and pumpkin curry. Why not try making your own homemade rye bread to use for the toasts in this recipe? It’s easier than you think and uses just three ingredients.
Try these whisky and rye waffles, then check out our rye bread, chocolate rye cookies, blackberry rye brownies and more rye flour recipes.
Watch our 20-second video for the easiest way to stone an avocado…
Ingredients
- pumpkin seeds 200g
- avocado oil or melted coconut oil 2 tbsp
- date nectar 1 tsp, (optional)
- rye bread 4 slices, toasted
toppings
- red apple slices and chia seeds
- sliced celery and crumbled walnuts
- banana, ground cinnamon and agave syrup
Method
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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.
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Step 2
Remove from the pan and leave to cool completely.
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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.
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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.
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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.
Pumpkin seeds are high in protein and full of unsaturated fats, making them high in calories, but high in energy too.
Nutritional Information
- Kcals 127
- Fat 10.3g
- Saturates 3g
- Carbs 3g
- Sugars 0.2g
- Fibre 1g
- Protein 5g
- Salt 0.1g