PSS butter (pumpkin, sunflower and sesame)
(at time of publication)
- 250g raw pumpkin seeds
- 100g raw sunflower seeds
- 100g raw sesame seeds
- 2 tablespoons nutritional yeast (optional, see tip)
- 4 tablespoons sesame oil
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.
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)
Total fat 10g
–Saturated fat 2g
Dietary fibre 1g
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