Think homemade nut butter may be too much trouble? Think again! This Cinnamon Pumpkin Seed Butter Recipe is super easy, and a perfect thing to send in your child’s lunch.
“There really isn’t much that is easier than making nut butter.”
These are the words I’d been told time and time again. Yet, when it came my turn to make a creamy nut butter of my own, all I had was a bowl full of dry, crumbling, no-where-near-creamy nut butter. If this was so easy, what was I doing wrong? After polling a few friends and searching around the internet, it turns out just a couple of tips can make all the difference in achieving a creamy, homemade nut butter. Here’s what I learned…
1. Once you start…just let it go.
This was the advice of a good friend that ultimately was the most helpful. All food processors are different and, it turns out, mine was taking longer than expected to take the nuts from a dry, crumbling mixture to the point where the nut oils are released and the creamy butter begins to form. Be patient!
2. Don’t be afraid to add oil.
If, after waiting on that magical moment for your creamy nut butter to evolve, you still think it’s a little dry, it’s okay to add a bit of oil. A little goes a long way, so add about a teaspoon at a time, slowly and sparingly. Coconut oil can be used if you don’t mind a coconut-ty flavor to your nut butter, otherwise select a neutral tasting oil.
- 3 cups pumpkin seeds, raw and shelled
- ¼ teaspoon cinamon
- 1½ Tablespoons maple syrup
- Preheat oven to 350.
- In a bowl, toss cinnamon and pumpkin seeds to evenly coat.
- Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden.
- Allow to cool.
- Place the seeds in a food processor and process into butter for several minutes, occasionally scraping down the sides with a spatula.
- After the first minute or two, it will look like a giant ball, keep going.
- Add your pure maple syrup (optional) and continue pureeing until it becomes smooth.