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–+ servings
Green nut-free nut butter in a jar made from pumpkin and sunflowers seeds

Pumpkin & Sunflower Butter (Nut Free Butter)

A nut-free, homemade seed butter using pumpkin and sunflower seeds. A great budget-friendly, nut free option.
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME10 minutes
TOTAL TIME35 minutes
Servings 40
Course Spread
Cuisine Global
Keyword 10 ingredients or less, allergyfriendly, easy breakfast, glutenfree, High Protein, pumpkin

Ingredients

Main Ingredients

  • 2.5 cups sunflower seeds
  • 2.5 cups pepitas (pumpkin seeds)
  • ½ tsp sea salt flakes optional

Instructions

  • Preheat the oven to 180C (350F). Place the pumpkin and sunflower seeds on an oven-safe tray and bake for 10 minutes, stirring halfway, until slightly golden. Roasting enhances the flavor and helps release natural oils.
  • Add the roasted seeds to a blender or food processor. Process until smooth, scraping the sides as needed. Patience is key; it might take around 15 minutes to achieve the desired consistency.
  • Once you get a slightly runny consistency, add the salt if using, and process for another minute. You can also add cinnamon, coconut, or your favorite spices toward the end of blending.
  • Store in the pantry for 10 days or in the fridge for 1 month. Enjoy your homemade, nut-free seed butter!

Video

Notes

This technique works for sunflower or pumpkin-only butter too. I do recommend mixing both seeds, though!
Nutritional Information - Per Serving
Serving 16g | Calories 93kcal | Carbohydrates 3g | Protein 4g | Fat 8g | Sodium 17mg | Fiber 1g | Calcium 11mg | Iron 1mg