Tuesday, 1 November 2016

Spiced pumpkin butter



Spiced pumpkin seed butter? Ok den. Since trying pumpkin pie for the first time a couple of weeks ago (I know, I know) I've wanted to eat nothing else since, but unfortunately it's not ok to eat pumpkin pie for breakfast lunch and dinner, so I guess this is the next best thing. Spread onto sourdough, drizzle over oats and boom, healthy pumpkin pie (sort of).




Ingredients
275g roasted pumpkin seeds
1 tsp each of ground ginger + cloves + nutmeg
4 tsp ground cinnamon
1 tbsp maple syrup

Roast the pumpkin seeds in the oven for around 10 minutes, until lightly golden and leave to cool slightly. Transfer to a food processor with the spices and process for around 15-20 minutes until completely broken down and buttery, you made need to scrape down the processor a few times. 

Enjoy!


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