Sprouted Pumpkin Seed Butter
Prep time
Total time
Aromatic & nutritious sprouted Pumpkin Seed Butter
Author: Shannon Lim
Recipe type: Snack / Made from Scratch
Serves: 1.5 cups
Ingredients
- 2 cups (190g) raw Pumpkin Seeds
- 1 teaspoon Raw Honey
- ¼ teaspoon Sea Salt
- 2-3 tablespoon Pumpkin Seed Oil (or any mild tasting oil)
Instructions
Soaking and sprouting the pumpkin seeds.
- Soak seeds with water in a large bowl and leave them overnight.
- Wash and drain them in the colander for 24 hours. Rinse the seeds twice with water over the 24 hours. The seeds will look the same, as they don’t grow sprouts, just more plump. Soaked seeds can be stored in the fridge for up to 3 days.
Dehydrating the pumpkin seeds.
- Spread out the seeds on the dehydrator trays, set it on 40C for 6 hours or until the seeds become dry.
- If you are using the oven, set the oven the lowest temperature with the door slightly opened for about 8 hours or overnight.
- Make sure the seeds are completely dry before storage.
Making pumpkin seed butter
- Place the dehydrated seeds in the food processor. Run the processor until they become fine. Scrap the sides if needed to assist the grinding process. Add in oil, honey and salt and continue processing until it start to turn sticky paste-like. Taste the paste to see if you want to add more salt or honey. Place the pumpkin seed butter into a small jar and can last up to 2 weeks.
Notes
Note: You can also toast the seeds when they are 70-80% dry in the dehydrator or oven.
Recipe by at https://justasdelish.com/?p=14186