PSS butter (pumpkin, sunflower and sesame)

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

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This is a versatile and tasty spread that has many uses and can be stored for several weeks in the cupboard.

Serves: 27 (275ml jar)

Time to make: 10 mins

Ingredients

More weights & measures

250g raw pumpkin seeds
100g raw sunflower seeds
100g raw sesame seeds
2 tablespoons nutritional yeast (optional, see tip)
4 tablespoons sesame oil

Instructions

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1 Preheat the oven to 180°C. On a baking dish, spread out 250g raw pumpkin seeds, 100g raw sunflower seeds and 100g raw sesame seeds and roast for 5-8 minutes, keeping an eye on them. As soon as they start to brown, remove from the oven. Set aside to cool a little. Into a blender or food processor, place cooled seeds, 2 tablespoons nutritional yeast (optional, see tip, left) and 4 tablespoons sesame oil. Follow machine instructions and process until seed butter has reached a smooth texture, scraping mixture down, if necessary. Transfer to a jar.

HFG tip

Try this butter in any recipes where tahini is called for, or as an addition to abundance bowl-style meals.

Nutritional yeast adds a savoury flavour and can be found in health food stores and some supermarkets.

This butter is best stored in a cool, dark place, where it will last several weeks.

Nutrition Info (per serve)

Calories 115 cal

Kilojoules 480 kJ

Protein 4 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 5 g

Sugar 1 g

Dietary fibre 1 g

Sodium 10 mg

Calcium 40 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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