Olive Magazine
Pumpkin Seed on Rye Bread

Pumpkin seed butter on rye

Published: October 26, 2016 at 10:29 am
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  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Serves 4

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.

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal127
fat10.3g
saturates3g
carbs3g
low insugars0.2g
fibre1g
protein5g
low insalt0.1g
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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

  • 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.

Pumpkin seeds are high in protein and full of unsaturated fats, making them high in calories, but high in energy too.

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