I have been allergic to almonds for many years now. About four years ago I stopped eating peanuts and now, sadly, I believe I cannot eat pecans anymore either. I mentioned in this post about finding a recipe for pumpkin seed butter on Pinterest. I looked at several stores near me and couldn’t find the pumpkin seeds. I had found them at a store about 30 minutes away when I was on my way to a birthday party. So, I decided to look online for some GF pumpkin seeds. I found these for a pretty good price. I got them in the mail and decided to soak them to make them a bit more healthy.
4 cups raw pumpkin seeds
1 Tablespoon sea sat
In a large glass bowl put the salt and cover with a bit of water. Let the salt melt. Once mostly melted add the pumpkin seeds. Cover with water. Let soak at least 7 hours. Drain and roast in low oven (150 degrees) for 12 hours. My oven isn’t conducive to this so I use my dehydrator. I dehydrated them for about 14 hours, mostly that long because I forgot they were dehydrating in the garage.
You can skip the soaking if you desire. I didn’t soak them the first time I made it and it was good. The soaking just allows your body to better digest the seeds.
You can use these to make the pumpkin seed butter. They would also make a great snack or addition to trail mix.
For the butter:
2 cups pumpkin seeds
coconut oil or olive (I used coconut)
I put 2 cups of the seeds in the food processor.
I processed until they were the consistency of sand. Then I started pouring the oil in while processing. How much oil you use depends on your preference of consistency.