Pumpkin sun butter recipe

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  • Yield: 1 cups (280 g/9.9 oz)

Ingredients

  • 1½ cups (210 g/7.4 oz) sunflower seeds
  • ½ cup (65 g/2.3 oz) pumpkin seeds
  • 2 teaspoons ground cinnamon
  • Pinch salt
How to Make It
  1. In a food processor, combine the sunflower seeds, pumpkin seeds, cinnamon, and salt. Pulse until smooth. The exact amount of time depends on your processor.
  2. Spoon the butter into a glass container. Seal and store at room temperature for up to 1 week, or refrigerate for up to 3 months.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
183 kcal
Calories from Fat:
144 kcal
% Daily Value*
Total Fat
16 g
46%
Trans Fat
0.0 g
carbohydrates
6.1 g
5%
Dietary Fiber
2.8 g
7%
Protein
7.3 g
15%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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