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
-
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.
Nutritional Information
- Kcals 127
- Fat 10.3g
- Saturates 3g
- Carbs 3g
- Sugars 0.2g
- Fibre 1g
- Protein 5g
- Salt 0.1g
