Pumpkin Seed Butter Recipe on Rye | olivemagazine

Pumpkin Seed on Rye Bread

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.