Pumpkin Seed Spread

Ingredients

• Pumpkin seeds (Soak for 3–4 hours, or wash instead; the source does not specify an amount.)
• Honey (Use as a sweetener, or substitute date honey or stevia.)
• Date honey (Alternative sweetener to honey.)
• Stevia (Alternative sweetener to honey.)
• Salt (A pinch, to taste.)
• Olive oil (Optional; the source also suggests argan oil or pumpkin seed oil.)
• Argan oil (Alternative to olive oil or pumpkin seed oil.)
• Pumpkin seed oil (Alternative to olive oil or argan oil.)

Steps

1. 1

   Soak the pumpkin seeds for 3–4 hours. Alternatively, wash them without soaking, as stated in the source.

2. 2

   Roast the pumpkin seeds in an oven at 170°C (340°F), or toast them in a pan over medium heat. The source does not specify a cooking time; use the method until the seeds are toasted.

3. 3

   Transfer the roasted seeds to a blender or food processor and blend until their natural oil is released and the mixture becomes a spreadable paste.

4. 4

   Add honey, date honey, or stevia to sweeten the paste.

5. 5

   Add a pinch of salt.

6. 6

   Add olive oil, argan oil, or pumpkin seed oil as desired, then blend until incorporated.

Notes

The source gives no ingredient quantities, yield, storage instructions, or exact roasting time. The transcript also mentions other seeds and nuts, but the clearly written recipe specifically identifies pumpkin seeds, so no additional seeds or nuts were added.

Nutrition per serving

• spread
• breakfast
• snack
• vegetarian
• dairy-free
• gluten-free
• homemade
• no-bake-after-roasting