homemade gluten-free bread smothered with this wonderful pepita sun seed butter by Naturally Nutty. Much of the time I find myself scraping the bottom of the jar wishing I'd had a little more forethought to have an extra in the house. So, inspired by their brilliance, I decided to see if I could make my own - a spin-off version of sorts.
[WHY I GO NUTS ABOUT SEEDS]
Pumpkin seeds have one of the highest protein percentages of all the nuts and seeds and are an important source of omega-3 fatty acids. These larger seeds are wonderful source of iron, zinc, phosphorus, and vitamin A. Sunflower seeds contain more protein than beef and are a great source of calcium, phosphorus, iron, vitamin E and some of the B-complex vitamins. They may be helpful in relieving constipation and host some cholesterol-lowering agents. Flaxseeds are an awesome heart tonic as well as help to normalize a woman's menstrual cycle, an intestinal cleanser and bowel regulator, and may help strengthen immunity, sooth sore throats and coughing, and prevent cancer. Hemp seeds are energizing little nuggets, are an important source of omega-3 fatty acids, and have anti-inflammatory properties. Coming in at about 20 percent digestible protein, they have an almost complete amino acid profile and are a good source of calcium, iron, phosphorous, magnesium, zinc, copper, and manganese.
Source: The New Whole Foods Encyclopedia by Rebecca Wood
This recipe is what I like to call "a wonderful work in progress", meaning I'll be tweaking it each time I make it until it comes out exactly the way I want it. And, in the mean time, feel free to do the same!
1/2 c. raw pepita [pumpkin] seeds
1/4 c. each raw sunflower, flax, and hemp seeds
1/8 - 1/4 c. maple syrup [for sweetness] or 1/8 - 1/4 c. grapeseed oil [or oil of choice]
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla extract or 1/2 tsp. vanilla powder
pinch Real Salt sea salt
Grind seeds individually in a spice or nut grinder until very fine. Once ground, place all seeds, spices, salt, and vanilla in a food processor and process on high until mixture becomes creamy, could take up to 4 minutes. If mixture gets stuck slowly drizzle in oil, a little at a time, until mixture can be blended again. Once desired consistency is reached, place in glass jar, cover, and store in refrigerator. The beautiful thing about this spread is that you can make it as chunky or creamy, sweet or salty as you like. Serve on a warm piece of gluten-free bread, use in smoothies or nut/seed milks, add to oatmeal, or get creative! It's delicious with a warm mug of spiced hot cider. Happy Fall!