Pumpkin Seed Butter

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pumpkin seeds
  • 1 cup raw pumpkin seeds
  • ¼ cup raw hemp seeds
  • 2 tbsp.liquid Organic Coconut Oil
  • 1 tsp. vanilla
  • 1 tsp. Himalayan or Celtic Salt
  • 1 tsp. cinnamon
  • 1 Tblsp. Maple Syrup or local honey (optional)
  1. Preheat the oven to 180 degrees.
  2. Spread the seeds out on a baking sheet.
  3. Bake them for 10-12 minutes, until lightly golden.
  4. Cool the seeds for 15-20 minutes.
  5. Add the seeds to a food processor.
  6. Let the processor run for about 4-5 minutes, until the seeds begin to butterize.
  7. Stop and scrape the sides down.
  8. Continue running for another 2-5 minutes until the seeds appear completely butterized, adding a bit of oil at this point, as needed.
  9. Pulse in additions (hemp seeds, salt, spices, sweetener), if desired. DON’T process these in, as they can cause seizing of the butter.

Image courtesy of Mister GC at FreeDigitalPhotos.net

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