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Pumpkin Seed Butter

  • Yield: 1 cup of butter 1x



2 cups pumpkin seeds

2 tsp neutral oil such as avocado

1/4 tsp sea salt, optional


  1. While the seeds are still warm, process them into a paste, adding the oil when the mixture is starting to become crumbly.

  2. Store in an airtight container in the fridge 2-3 weeks.

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