Pumpkin Seed Butter
This turned out way better than I thought it was going to. I have been off most nuts and seeds since doing an IgG sensitivity testing and having high immunoglobulin levels of sunflower seeds, almonds, hazelnuts, brazil nuts and peanuts. I had also been feeling terrible, bloated and very inflamed when I ate these foods so I have been creative in the kitchen with nuts and seeds I can eat. Luckily, sesame scored low so tahini is in and pumpkin seeds are also okay. I had never had pumpkin seed butter but tis the season for all things pumpkin.. and I ran out of sesame seeds to make tahini.
I started like any nut and seed butter, by lightly toasting the seeds to bring out the oils. Once they are toasted, place the seeds in the food processor and let the magic happen. It took about 10 minutes to come together and I added in avocado oil around minute 6. You will notice it come to a flour, then a sticky flour where it will start to collect on the walls of the food processor and not actually blend. This is when you need to add the oil to make it all combine. Start with just a tablespoon then add more until you see it form a paste. I then let it blend another 2-3 minutes to get super smooth and creamy.
When it is done and you can enjoy it however you desire, I like to do the following
spread on apples or pears
spread on celery
spread on flax crackers
make into a creamy dressing/ sauce
put it in a elixir for some creamy protein
eat on a spoon
Pumpkin Seed Butter
Ingredients
2-21/2 cups raw pumpkin seeds (pepitas)
3 tbsp avocado oil or coconut oil
Directions
Toast seeds on a baking sheet for 10 minutes at 350°F
Place toasted seeds in food processor and blend for ~6 minutes
Once the seeds blended to a flour and start to stick together add in the avocado oil 1 tbsp at a time. A paste will form
Blend another 2-3 minutes until it is smooth and creamy
** If your food processor starts to over heat just stop it and let it cool down for a few minutes