Pumpkin Seed Cardamom Butter

Name: Pumpkin Seed Cardamom Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: makes 1 cup
Ingredients: 2 cups raw pumpkin seeds; 2 Medjool dates; Boiling water; 1 tsp ground cardamom; 1 tsp ground cinnamon; 1 tsp ground ginger; 2 tbsp melted coconut oil

A homemade pumpkin seed butter spiced with cardamom, cinnamon, and ginger; the seeds contribute antioxidants, iron, and magnesium tied to heart health and blood-sugar regulation.

From The Young Forever Cookbook

Prep: 5 min
Cook: 20 min
Total: 25 min
Yield: makes 1 cup
Category: Spread

Nutrition (estimated)

per 1 tbsp

Calories: 100 kcal
Protein: 4 g
Fat: 8 g
Carbs: 5 g
Fiber: 1 g
Sugar: 2 g
Sodium: 0 mg

Ingredients

2 cups raw pumpkin seeds
2 Medjool dates
Boiling water
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsp melted coconut oil

Pumpkin Seeds

Instructions

Heat oven to 350°F.
Roast pumpkin seeds on a baking sheet 8–10 min until golden, shaking pan a few times.
Soak dates in just-boiled water 5 min; drain.
Blend warm seeds in a food processor about 8 min until smooth, scraping sides as needed. Add dates, cardamom, cinnamon, ginger, and coconut oil; blend 2–3 min more until smooth.
Store airtight in the pantry up to 1 month.