Pumpkin and Sunflower Seed Butter (Nut Free Lunch Spread)
Pumpkin and sunflower seed butter is a nutritious, creamy, and delicious nut-free alternative to traditional nut butters. Looking for nut free lunch ideas? All you need are three simple ingredients and a food processor to make this spread.
Course Breakfast, Brunch
Keyword Pumpkin and Sunflower Seed Butter
Special Diet Dairy Free, Gluten Free, Vegan, Vegetarian
If you are using toasted pumpkin and toasted sunflower seeds, skip this step. In a medium skillet on medium heat, lightly dry toast the pumpkin seeds and sunflower seeds, stirring frequently with a spatula, for about 3 minutes until lightly browned.
Add the pumpkin seeds, sunflower seeds and flax seeds in a food processor. Process until a butter forms, scraping down the sides as necessary. It took about 7-10 minutes total in my food processor. Depending on the food processor you are using, you may want to rest the motor to prevent overheating. Do not add additional oil or anything. As the seeds break down, they will release their own natural oils.
At the very end, blitz in the salt if desired. If using honey, stir it in with a spatula at the end, as it may cause the seed butter to form into a ball if you use the food processor.
Transfer to a jar and store in a cool dry place for up to 2 weeks.