Pumpkin Seed Butter: A Nutrient-Packed Swap for Peanut Butter
- cheekychillicooks
- Feb 6
- 1 min read
Okay, so this Pumpkin Seed Butter is honestly next level. It’s taken over peanut butter in our house, and I can’t get enough of it. Not only is it delicious, but it’s also packed with magnesium, zinc, iron, and healthy fats. It’s the perfect way to load up on nutrients first thing in the morning. Plus, the high fiber content is amazing for your gut microbiome! I ate this all the time when I was rebalancing my hormones after being on the pill for 16 years—zinc and healthy fats are essential for supporting hormonal health. Its deliiiishhhh.
Pumpkin Seed Butter Recipe
Ingredients:
300g pumpkin seeds
1 tsp olive oil
Big old pinch of salt
Method:
Preheat your oven to 180°C and toast your pumpkin seeds for 10 minutes.
Once cooled, add the pumpkin seeds to your food processor and blitz on a high setting. This is a bit of a stop-start process, so be prepared to open up your processor and scrape down the sides. Depending on your food processor, this can take anywhere from 15 minutes upwards to 30 mins to get to the right consistency.
Once you’ve reached the creamy consistency in the photo above, turn the processor to a low setting and add the olive oil and salt to taste.
Ways to Enjoy:
Spread on toast for a nutrient-packed breakfast.
Smear it on a jacket potato for a savoury boost.
Stir into salad dressings for extra flavour.
Stuff a date with it and then cover it in dark chocolate.
Once you try it, you’ll never look back!
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