Monday, July 28, 2014
PUMPKIN + SUNFLOWER SEED BUTTER
After quite a few attempts at making a creamy seed butter, I've finally gotten one I love. The recipe makes a more peanut butter-like seed butter so if you prefer sweet you can add a bit more stevia or coconut sugar.
2 c. raw, shelled pumpkin seeds
1 c. raw, shelled sunflower seeds
If you want a basic seed butter simply toss with salt and skip the spices. For a spiced bend use the following spices:
3 tsp. Ceylon cinnamon powder
1 tsp. fine grain sea salt
2 tsp. ginger powder
1 tsp. vanilla powder
1/2 tsp. cardamom powder
Option Additions: hemp seeds, flax seeds, raw stevia powder, coconut sugar
Place pumpkin and sunflower seeds in a quart-size jar. Cover with water [filling jar] and secure a tight-fitting lid. Let soak overnight on the counter. In the morning, drain the water, rinse well and drain again. Preheat oven to 350 degrees. Spread the soaked seeds on a baking sheet and toss with remaining ingredients. Bake 20 minutes, stir, bake an additional 20 minutes, and stir. After 40 minutes total of baking time, turn off the oven and let the seeds sit in the oven until they are a deep golden brown [10 - 20 additional minutes] but not dark brown. Remove and cool completely.
Place cooled seeds in a blender [with tamper option] or food processor. Turn on blender or processor and gradually make your way to the highest setting, scraping the sides as needed. You shouldn't have to put much effort into keeping down the mixture, the machine will do most of the work [this is where I've gone wrong in the past. I would continually push the mixture down with the tamper rather than just letting it be]. It will start to become a thick paste-like consistency and maybe choke a bit. After a couple minutes enough of the oils will be released and the butter will start to flow more consistently. Once you've achieved a nut butter or creamy consistency, add whatever additions you choose [see options above] and continue to blend to smooth. Pour [you may need a spatula] into a glass container and let cool before storing in refrigerator.