Pumpkin seed butter on rye
Serves 4
Easy
Total time:
plus cooling
Pumpkin seed butter makes the perfect vegan toast topper for breakfast. Serve with apple and chia seeds for an energy boosting brekkie. Add date nectar (available from Sainsbury’s and Waitrose) for sweetness, or leave out for savoury toast toppings.
Skip to ingredients
- 200g pumpkin seeds
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp date nectar(optional)
- 4 slices rye breadtoasted
toppings
- red apple slices and chia seeds
- sliced celery and crumbled walnuts
- banana, ground cinnamon and agave syrup
Nutrition: per serving
- kcal127low
- fat10.3g
- saturates3g
- carbs3g
- sugars0.2glow
- fibre1g
- protein5g
- salt0.1glow
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.
