Roasted Pumpkin Seed Butter Recipe

How to make it

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• If soaking your seeds roast them right after rinsing. I do not see the sense in drying them roasting here.
• Preheat the oven to 325 degrees and line a baking sheet with unbleached parchment paper.
• Spread the pumpkin seeds onto the baking sheet in one layer.
• Place the baking sheet into the oven on the center rack and roast for about 10 minutes until lightly brown.
• Remove the baking sheet from the oven and pour the seeds into a food processor.
• Blend the seeds until they become a coarse, powdery consistency.
• Add the honey or agave, salt, cinnamon, olive oil and water.
• Blend until smooth.
• Leftovers can be stored in an airtight container for up to 5 days in the fridge.
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• NOTE: Remember to soak the pumpkin seeds first to get out all of the enzymes that cause us troubles, especially if making for kiddos!
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• How do I soak raw nuts and seeds?
• As strange as it initially sounds, soaking nuts and seeds is not difficult. Luckily the process of soaking is essentially the same for whatever type of nut or seed you chose to prepare, although the timing varies slightly to accommodate for differences in fat composition, size, texture, etc. Traditional soaked nuts and seeds, are made by following these basic steps:
• 1. Measure out 4 cups of raw, unsalted, organic nuts/seeds into a medium sized bowl
• 2. Cover with filtered water so that nuts are submerged
• 3. Add 1-2 tablespoons unrefined salt, sea salt, pink himalayan salt
• 4. Allow to stand covered on the counter for about 7 hours, or overnight
• [Hard (almonds, hazelnuts, Pistachios) : 4-8 hour soak
• Medium (brazil, pecans, walnuts, pumpkin seeds): 2-4 hour soak
• Soft (cashews, macadamias, pine nuts, sunflower seeds, pumpkin seeds): 1-2 hour soak]
• 5. Rinse nuts to remove salt residue and spread out in single layer on a rack to dehydrate. Oven dry very low heat, sun dry, or dehydrator.
• 6. Dry at a low temperature (generally no higher than 150°F, although there are exceptions) in dehydrator or oven for 12-24 hours or until nuts are slightly crispy. (I have found that a lot of these nuts and seeds dry faster then 12 -24 hours, keep a very close eye on them!)
• These steps are adapted from Nourishing Traditions by Sally Fallon. If you want more information on this and other traditional food topics, I highly recommend getting a copy of her book. Also, see the pretty guide below for specifics regarding popular nut/seed varieties: Saved the picture