I first tasted pumpkin seed butter at my local grower’s market and was utterly surprised at how delicious it was. The color is an unpromising shade of green that makes you think of kale or sprouts, but the flavor is anything but. In fact, it tastes more like almond butter or peanut butter – rich, luxurious, wonderful mouth-feel. I had to buy a jar of it. I then proceeded to eat it directly from the jar with a spoon over the next 3 days. It is that good. It is, of course good on toast or anywhere a nut butter might be appreciated. I find it especially delicious on Pumpkin Yeast Bread.
Ps. If you would prefer to purchase Oregon-made superlative quality pumpkin seed butter, visit seedoilcompany.com. It is worth every cent of the $9 they ask. 3/4 cup raw organic pepitas (pumpkin seeds without hulls), divided 2 – 3 Tbs. coconut oil or light olive oil Pinch of salt Toast 1/4 cup pepitas in a saute pan over medium heat until fragrant, about 5 minutes. Remove from pan to cool on a plate.
|Lightly pan-toast a portion of the seeds.|
Process remaining 1/2 cup raw pepitas along with toasted pepitas in a blender or food processor to desired degree of fineness. Seeds should retain some texture; think chunky peanut butter. Add coconut oil, beginning with 2 Tbs, and a pinch of salt. Blend until well-mixed. Add a bit more coconut oil to achieve desired texture. Taste. Do not be tempted to add much more than a pinch of salt or it will taste too salty later when the salt dissolves. (Wonder how I know this?)
Scrape mixture into a half pint jar, cover with a lid, and store at room temperature. I am not sure how long it can be stored; I find it best to make this spread in small amounts and use it up quickly – within 2 weeks if I am self-disciplined.
Note: If you prefer a completely raw Pumpkin Seed Butter, simply skip the pan-toasting of a portion of the seeds and use all raw pepitas. It is quite good.
Yield: about 3/4 cup
|What could be better on Pumpkin Yeast Bread?|