This Roasted Pumpkin Seed Butter is so delicious and can be used just like peanut butter.
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. 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. Use organic ingredients whenever possible.
Roasted Pumpkin Seed Butter
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Liza Huber is an award-winning author, wife, mother of 4, and CEO and Founder of Sage Spoonfuls - the award-winning homemade baby food system that allows parents to easily make, serve, store and take their healthy, homemade baby food on-the-go.
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By “raw pumpkin seeds,” does that mean pepitas or whole raw seeds, like straight outta your jack o’lantern?