Austrian Pumpkinseed Butter Recipe
If you love peanut butter, almond butter or really any nut-butters, you are going to love this recipe for Austrian Pumpkinseed butter! This is a great alternative to peanut butter for sandwiches and spreads and is very easy to make!
Did you know Austrian Pumpkinseeds are high in manganese, iron, zinc (protect skin cells membranes and maintain the connective collagen) and L-tryptophan, which is a compound naturally effective against depression!
Austrian Pumpkinseed butter with thinly sliced bananas on pumpernickel bread served with Austrian Pumpkinseed Milk
Some people prefer to roast the seeds for additional flavor which is how this recipe was created. You can make the Austrian Pumpkinseed butter with the unroasted seeds for maximum nutritional value but the texture will result in a more coarse finished product.
Ingredients:
- 1 lbs authentic Austrian Pumpkinseeds (unroasted)
- 1 tablespoon raw honey or maple syrup (optional, for sweetness)
- Natural sea salt (to taste)
Options:
Try adding cinnamon, raw chocolate or even try garlic! It’s delicious!
Directions:
- Preheat oven to 350 degrees F.
- On parchment paper, spread pumpkinseeds on a baking sheet and toast until the seeds for approximately 10-15 minutes, depending upon your type of oven. Make sure that you do not keep them in there longer as they will crisp quickly.
- After the Austrian Pumpkinseeds have been toasted, put the seeds in a food processor for 10 minutes. Periodically scrape the insides of the processor with a spatula to keep the mixture even.
- Continue to process until the seeds become a creamy mixture.
- Store in an airtight container or glass jar in the refrigerator for maximum shelf life. Enjoy!
Austrian Pumpkinseed Butter Recipe- Raw Version
Ingredients:
- 1 lbs raw soaked Austrian Pumpkin Seeds. The seeds must be soaked prior in filtered water for 6-8 hours and then rinsed. This releases the enzyme inhibitors making digestion easier and mineral absorption better.
- 2 tablespoons Austrian Pumpkinseed oil, plus additional as needed
- 1 tablespoon raw honey or maple syrup (optional, for sweetness)
- Natural sea salt (to taste)
Directions:
- Put the Austrian Pumpkinseeds, honey and add 1tablespoon Austrian Pumpkinseed oil in a food processor for 10-15 minutes.
- Periodically scrape the insides of the processor with a spatula until desired consistency is reached. Add more oil by the tablespoonful as needed if the butter is too dry.
- Continue to process until the seeds become a creamy mixture. Add additional Austrian Pumpkinseed oil as needed for creamier consistency.
- Store in an airtight container or glass jar in the refrigerator for maximum shelf life. Enjoy!
Austrian Pumpkinseed Milk Recipe
Austrian Pumpkinseed milk is a delicious and healthier option to cow’s milk. The Austrian Pumpkinseed milk is beneficial for helping reduce cholesterol, boosting the immune system, keeping your bones strong and also has anti-inflammatory benefits. Austrian Pumpkinseeds, oil and the Austrian Pumpkinseed milk are a great alternative for men in order to maintain good prostate gland health.
The Austrian Pumpkinseed milk is best used as soon as you make it but can be stored in your refrigerator for up to 2 days.
Ingredients:
- 8 oz Austrian Pumpkin Seeds
- Mesh strainer or colander
- Nut bag for straining or cheesecloth
- 4 cups of filtered natural spring water
- Optional sweetener: 1 tablespoon of raw honey or 2 Medjool pitted dates
- Dash of sea salt
The Night Before:
Take 1 cup of the Austrian Pumpkin Seeds and soak them. For additional nutritional value, the seeds should be soaked prior in filtered water for 6-8 hours and then rinsed. This releases the enzyme inhibitors making digestion easier and mineral absorption better.
To soak the seeds place the seeds in a large glass bowl and cover with water overnight. Rinse in the morning and proceed as follows.
Directions:
- In a blender, Vitamix, etc. add the water and seeds. Blend until smooth on a low speed.
- Then add salt and honey to mixture and continue to blend.
- Strain mixture through a nutbag or cheese cloth to separate the pulp from the milk and set the pulp aside for any other use you may have or simply compost it. (If time permits, it is best to soak the seeds in filtered water overnight before blending; then strain and discard the soaking water.)
- If you are using a cheese cloth, place the cheese cloth over a bowl and slowly pour blended mixture. When bowl is full, carefully pull together the ends of the cloth and gently” milk” the mixture through the cloth to extract any additional liquid that is still there. Continue until there is only pulp left.
- Store in an airtight container and use immediately. Please note: it is normal for separation to occur, but simply stir to make creamy again. Enjoy!
