Easy Pumpkin Butter –

A Healthy and Delicious Spread

Ingredients

2 x cups of pumpkin seeds

1/2 teaspoon of sea salt

Equipment

Large baking tray

Food processor or blender

Oven to bake seeds at 160 degrees

Air tight container, glass jar to keep the spread airtight

Instructions

1. Place the pumpkin seeds on a large rectangular baking tray.
2. Roast the seeds in the oven at 160ºC for between 10 and 15 minutes until they are just turning a little golden and smell nutty. Make sure not to burn them though!
3. Leave aside till warm-to-the-touch and then put them in a processor/blender.
4. It takes a lot of processing, so blend the seeds at intervals to avoid the machine overheating. The longer you blend the smoother and runnier the consistency becomes. It takes around 20 minutes or so (depending on your machine) for a very smooth and creamy consistency.
5. Next place the nut butter into an air-tight glass container and it will keep in a cupboard for a few weeks or the fridge for 2-3 months. You can also freeze it too.
6. It is delicious spread on wholemeal bread or on hot toast or sourdough.

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