Pumpkin Seed Butter


300 gr. raw pumpkin seeds,

1/2 teaspoon vanilla extract,

1 tablespoon maple or agave syrup


1.Preheat oven to 200 degrees.

2. Line a pachment paper into the baking tray. Place pumpkin seeds into the tray.

3. Bake for 10 minutes.

4. Place pumpkin seeds into the food processor, add vanilla extract and maple syrup. Mix on high speed for about 10-15 minutes or until smooth or desired consistency.

5. Keep in the refrigerator.



You can add 1/2 tablespoon cinnamon + ginger powder if you’d like to try different tastes.

You can remove maple and vanilla extract and just add 1/2 teaspoon salt to get a salty taste.

Mix pumpkin seeds with sunflower seeds to get more oily consistency.   Sunflower and pumpkin seeds aren’t naturally sweet like cashews so if you like sweet, add 1 or 2 tablespoon agave or maple to appease the taste buds.