Pumpkin Seed Butter

Pumpkin Seeds are very healthy - they are a great source of protein and iron, they're rich in manganese, zinc, magnesium, phosphorous and copper. They also contain omega 3 fatty acids and numerous antioxidant phytonutrients.

Raw or roasted, shelled or un-shelled, you can eat them by the handful, mix them into granola or cereal, make delicious mole pipian - or turn them into pumpkin seed butter.

To make pumpkin seed butter you will need the following:

Unshelled Pumpkin Seeds (raw or roasted)

Food Processor

Mason Jar (or tupperware container)

Spoon, Butter Knife or Silicone Spatula/Scraper

Step 1: Blending

Dump your pumpkin seeds into the food processor and turn it on. If you want, add a pinch of salt before you do so.

It will take a while for them to blend together, first the seeds will become a sort of sticky powder-like substance and eventually the oils inside them will help them blend into a thick paste. Raw pumpkin seeds may take a little longer. You can opt to add one or two tablespoons of water to speed up the process and make your butter a little smoother/lighter.

Step 2: Finishing Up

Scrape your pumpkin seed butter into a mason jar - it's much thicker and stickier than peanut butter so beware of making a mess. If you won't eat it all within a couple of days, store the jar in the fridge - there are no preservatives and depending on your climate the pumpkin seed butter could go mouldy if left out in the open.

Step 3: Serving

Like many nut butters, pumpkin seed butter goes great with apple slices. Experiment with different snacks to dip it in or smear it on and enjoy!