This protein-rich vegan pumpkin seed butter turns roasted pepitas into a creamy green spread. It's a little powerhouse of energy for refueling after a workout.
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Ingredients
- 500 g (about 1.1 lb) raw, shelled green pumpkin seeds (pepitas)
- 1–2 tablespoons good-quality olive oil, as needed for texture
- A pinch of salt
Instructions
- Roast: Roast the seeds in the oven at 160°C (320°F) for about 10 minutes. This brings out their nutty aroma.
- Blend: Transfer to a powerful food processor and start processing.
- Once the seeds turn into a crumbly meal, drizzle in the olive oil and add the salt.
- Be patient: Keep processing for another 5–10 minutes, stopping occasionally to scrape down the sides, until the butter is smooth and creamy.
- Store: Transfer to an airtight glass jar and keep in a cool place out of direct sunlight.
Tips
- Pumpkin seeds are an excellent source of zinc and magnesium, minerals that support muscle recovery.
Nutrition (per teaspoon, about 5 g)
- Calories: about 31 kcal
- Protein: 1.4 g
- Fat: 2.6 g
- Carbohydrates: 0.6 g
