This roasted pumpkin seed butter is so delicious and can be used just like peanut butter. Pumpkin seed butter and jelly sandwiches or celery sticks filled with pumpkin seed butter are fun for lunch or as a healthy snack, especially at this time of year.
This recipe is suitable for babies 12 months and up, toddlers, big kids and adults. Always make sure the consistency of your baby’s food is one he can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it.
Pumpkin Seed Butter
(makes 1 1/2 cups)
Note: Use organic ingredients whenever possible.
1 1/2 cups raw pumpkin seeds
3 tablespoons honey or agave syrup
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons 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/agave, cinnamon, salt, olive oil and water. Blend until smooth.
Pumpkin seed butter will stay fresh in an airtight jar for up to five days in the fridge. Enjoy!
