My family eats a lot more seeds than nuts. I created this recipe one morning when I found a surplus of pumpkin seeds in the pantry. I was surprised how easy and yummy it was! Enjoy!
3 cups raw pumpkin seeds
1-2 tsp cinnamon
1 tsp salt (we use Real Salt)
1 tsp coconut oil
1-3 Tbsp shredded unsweetened coconut (optional)
Preheat the oven to 350 degrees. Spread the pumpkin seeds on a cookie sheet. Sprinkle them with cinnamon and salt. Toast for 12-15 minutes. Check them half way through to make sure they don’t burn. Cool slightly and pour them into the food processor. Process on high until it forms a coarse sand texture. Scrape down the sides and continue processing. Add 1/2 tsp coconut oil at a time. A little goes a long way. If you add too much your butter will be hard as a rock in the fridge. Makes one pint. Store in the refrigerator.