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Pepita Pumpkin Seed Butter - duplciate

Rate Pepita Pumpkin Seed Butter - duplciate


 Recipe Information  
Category: Soy, Seed & Nut Butters
Recipe Created By: Melanie Carver


4 oz roasted pumpkin seeds (pepitas)
2 Tbsp oil
1/4 cup liquid sweetener

Add ingredients to a food processor and pulse until the pepitas have become a small crumb.

To make a creamier butter, add more oil.

Remove from food processor and serve.

Any portions not used can be stored in a container in the refrigerator for a week or more.

This recipe makes a chunky seed butter that should incorporate into "balls" when pulsed. This consistency is perfect for making chocolate-coated candy (like "Buckeyes"), or for using to make pepita butter-chocolate chip cookies; but it can also be spread. To make a more spreadable butter, add more oil.

Copyright © 2011 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

For the liquid sweetener, you can use agave nectar, coconut nectar, brown rice syrup, golden (cane) syrup, etc.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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