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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Pepita Butter (Pumpkin Seed Butter)

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 Recipe Information  
Category: Soy, Seed & Nut Butters
# of Servings: 4-6
Recipe Created By: Melanie Carver (melkorey)

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 by Melanie Carver.

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  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  

 Brought to you by:  
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Page last updated 02/15/2014