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

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.

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.

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!