Pumpkin seed butter

Pumpkin seed butter Easy Food
Serves 4
120g pumpkin seeds
½tsp salt
5tbsp rapeseed oil , plus extra for drizzling
2tbsp honey
  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2. Toss the pumpkin seeds with the salt and one tablespoon of oil until coated. Arrange in a single layer on a baking tray (or two) and roast in the oven for 30-35 minutes, stirring occasionally, until golden brown.
  2. Pulse the seeds in a food processor with the remaining oil until finely ground. Leave them to rest for about five minutes.
  3. With the blade running, slowly drizzle in the oil until incorporated.
  4. Add the honey and pulse again.
  5. Check the consistency and continue to pulse if you want it smoother. Be careful not to over-work it though, as the oils can start to separate.

Per serving 395kcals, 34.8g fat (4.1g saturated), 14g carbs, 8.9g sugars, 7.4g protein, 1.2g fibre, 0.297g sodium