Cinnamon Pumpkin Seed Butter

Cinnamon Pumpkin Seed Butter

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 16

Ingredients


1/4 tsp Cinnamon
1 1/2 tbsp Maple syrup
3 cup Pumpkin seeds (raw, shelled)

Instructions


Preheat oven to 350 degrees F

In a bowl, toss cinnamon and pumpkin seeds to evenly coat.

Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden. Allow to cool.

Place the seeds in a food processor and process into butter for several minutes, occasionally scraping down the sides with a spatula. After the first minute or two, it will look like a giant ball, keep going.

Add the maple syrup (optional) and continue pureeing until it becomes smooth.

Enjoy!

Nutrition Facts

Per Portion

Calories 61
Calories from fat 21.0
Calories from saturated fat 4.0
Total Fat 2.3 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 2.4 mg
Potassium 114 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.1 g
Sugars 1.1 g
Protein 2.2 g

Dietary servings

Per Portion


Meat Alternative 0.4

Energy sources


Pygal51%467.72750901503366196.9866207532347535%300.5652343179787232.2851243935483615%340.9260644969355116.4297125861031651%35%15%CarbohydratesFatProtein

Notes:

Cinnamon and maple syrup are optional. You can make plain pumpkin seed butter the say way just omit optional ingredients
Recipe from:
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