Go Back
Print

Roasted Pumpkin Seed Recipe

Ingredients

  • 1.5 cups raw pumpkin seeds
  • 3 tbsp maple syrup, honey or agave
  • 1/2 tsp cinnamon
  • 1/2 tsp pink Himalayan salt
  • 3 tbsp extra virgin olive oil or coconut oil
  • 3 tbsp water

Instructions

  1. Preheat the oven to 325 degrees and line a baking sheet with unbleached parchment paper.

  2. Spread the pumpkin seeds onto the baking sheet in one layer. Place the baking sheet into the oven on the center rack and roast for about 10 minutes, until the seeds are lightly brown.

  3. Remove the baking sheet from the oven and pour the seeds into your Sage Baby Puree & Blend food processor. Blend the seeds until they become a coarse, powdery consistency.

  4. Add the maple syrup, honey or agave. Add the salt, cinnamon, oil, and water. Blend until smooth.

  5. Roasted pumpkin seed butter can be stored in your Sage Spoonfuls jars for up to 1 week in the fridge.

Recipe Notes

  • This recipe is suitable for babies 12 months and up, toddlers, big kids, and adults.
  • Always make sure food is a consistency your baby can handle.
  • Used in this recipe: Sage Baby Puree & Blend