Pumpkin Seed Butter recipe high in plantbased protein

Pumpkin seed butter is increasingly popular as an excellent source of plant-based protein that helps you to avoid nut allergens. This seed butter is a great alternative for those who suffer from nut allergies and anyone who loves to mix things up a bit! Use in your smoothies, drizzle on your bowls, or simply spread on toast or a rice cake.

Seed butters are a growing trend in terms of natural foods, especially with the growing demand for plant-based protein. Pumpkin seeds for example, are one of the best plant-food sources of iron, a great source of zinc, magnesium, phosphorus, healthy fats, protein and fiber. Two tablespoons of pumpkin butter can provide up to 10 grams of protein. Best part about turning your seeds into a butter is that it makes the nutrients easier for your body to absorb.

Pumpkin seed butter is buttery, nut-free and super easy to make yourself. All you need is a high-speed blender to handle all the work. It’s great for blending into smoothies, thicken savory plant-based soups or just to spread on a cracker.

Ingredients:

Directions:

Add the pumpkin seeds and half of the olive oil to your Omniblend jug. The 2ltr jug works best for butters, as it has a narrow base.

Secure the lid and remove the cap from the lid, to insert the tamper. Start blending from low to high. Use the tamper to push into the corners to move the seeds into the blades, and continue to blend, scraping the sides of the container with the tamper from time to time. Blend at high speed so that the motor can do the work for you.

Blend until the pumpkin seed butter is mostly smooth, then slowly add the remaining olive oil a little at a time to reach your desired consistency.

Pulse in your favorite flavorings like salt, honey or cacao at this stage if you want to spruce up your butter. Use a spatula to transfer the pumpkin seed butter to a glass container. Seal and store in your pantry or fridge.

Try our Sunflower Seed Butter too!