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Pumpkin seed butter

Sunday, 08 October 2017 15:13:28 -0700


  • pumkin seeds, raw 1½-2 cups
  1. Preheat oven to 350°F.
  2. Spread pumpkin seeds on a large cookie sheet in an even layer.
  3. Roast for 10-15 min, turning every 5 min. Color should be golden brown.
  4. Let seeds cool to room temperature before proceeding.
  1. Place seeds in a food processor or high-powered blender. Don't try to process too many seeds at a time. Most small processors are limited to about 1½ cups. Larger capacity units can handle 2 cups.
  2. At first pulse the processor to produce coarsely chopped seeds.
  3. As the seeds are reduced to smaller particles the machine will have to work harder and the motor may well heat up.
  4. Run the processor for a minute at a time. It's necessary to frequently scoop the butter off the sides with a suitable stiff rubber spatula.
  5. Continue processing until the butter reaches desired consistency.
  6. The butter should reach a stage where it's very smooth and the seed oil is separating from the solids. This will take several minutes depending on the particular seeds being processed.
the pumpkin seed butter will keep very well in the refrigerator for weeks. It's great as an alternative to nut butters for those with allergies or watching oxalate intake.
categories: seasonings

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.