PSS butter (pumpkin, sunflower and sesame)
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.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 2g
Dietary fibre 1g
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.
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