Cinnamon Pumpkin Seed Butter
Simple Pumpkin Seed Butter. A creamy, delicious nut-free butter made with cinnamon and just a hint of sweet!
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Ingredients
- 3 cups pumpkin seeds, raw and shelled
- ¼ teaspoon cinamon
- 1 ½ Tablespoons maple syrup
Instructions
- 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.
- Remove from oven and allow to cool down to room temperature.
- 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 the pure maple syrup (optional) and continue pureeing until it becomes smooth.
- Store in an airtight container for up to 2 months.
Notes
- The cinnamon and maple syrup are optional.
Nutrition
Serving: 1tablespoon | Calories: 93kcal | Carbohydrates: 2.6g | Protein: 4.9g | Fat: 7.9g | Saturated Fat: 1.4g | Sodium: 1.3mg | Fiber: 1g | Sugar: 1g
