When you’re carving those pumpkins, be sure to save the seeds! This Roasted Pumpkin Seed Butter is so delicious and can be used just like peanut butter.
While we don’t love scooping the slimy seeds out of the pumpkin, the end result of roasting them always makes it worth it.
According to the U.S. National Library of Medicine, allergies to pumpkin seeds are rare, making this a great option for kids with nut allergies.
A pumpkin seed butter and jelly sandwich or celery sticks filled with pumpkin seed butter are fun for school lunches and after school snacks.
For this recipe, you roast the pumpkin seeds then blend in a food processor until they become course and powdery. Then add honey, salt, cinnamon, olive oil, and water and blend until smooth.
This recipe is suitable for babies 12 months and up, toddlers, big kids and adults. Always make sure food is a consistency your baby can handle.
Makes 1.5 cups of pumpkin seed butter. We recommend using organic ingredients whenever possible.
Roasted Pumpkin Seed Butter
- 1 1/2 cups raw pumpkin seeds
- 3 tablespoons of honey or agave syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons water
- Preheat the oven to 325 degrees and line a baking sheet with unbleached parchment paper.
- Spread the pumpkin seeds onto the baking sheet in one layer. Place the baking sheet into the oven on the center rack and roast for about 10 minutes until lightly brown.
- Remove the baking sheet from the oven and pour the seeds into a food processor. Blend the seeds until they become a coarse, powdery consistency.
- Add the honey or agave, salt, cinnamon, olive oil and water. Blend until smooth.
- Leftovers can be stored in an airtight container for up to 5 days in the fridge.
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