PSS butter (pumpkin, sunflower and sesame)

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

First published: Mar 2019

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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

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 115cal

Kilojoules 480kJ

Protein 4g

Total fat 10g

–Saturated fat 2g

Carbohydrates 5g

–Sugars 1g

Dietary fibre 1g

Sodium 10mg

Calcium 40mg

Iron 2mg

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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