Creamy Pumpkin Seed Butter

Ingredients US|METRIC SERVINGS:

2 cups pumpkin seeds 2 teaspoons oil (as needed, I use one teaspoon of either grapeseed or olive) 1/4 teaspoon sea salt 1 teaspoon vanilla 1/4 teaspoon cinnamon 2 teaspoons honey (or maple syrup)

Instructions

• Preheat the oven to 350 degrees.

• Spread the seeds out on a baking sheet.

• Bake them for 7-10 minutes, until lightly golden.

• Cool the seeds for about five minutes.

• Add the seeds to a food processor.

• Let the processor run for about 4-5 minutes, until the seeds begin to butterize.

• Stop and scrape the sides down.

• Continue running for another 2-5 minutes until the seeds appear completely butterized (see below pictures), adding a bit of oil at this point, as needed.

• Pulse in additions (salt, spices, sweetener), if desired. DON'T process these in, as they can cause seizing of the butter.

• Store in an airtight container for best keeping.