Ingredients
Pumpkin Seed Butter
- 2 cups raw shelled pumpkin seeds (pepitas), 236g
- 1/2 tsp kosher salt, plus more as needed
Caramelized Figs
- 2-3 figs
- 1 tsp oil
- 1 tsp agave syrup, plus more as needed
Toast
- 1 slice of whole grain sourdough bread
Instructions
- Soak your pumpkin seeds: Place the raw pumpkin seeds in a bowl and cover them with water. Cover with a lid and soak for at least 6 to 8 hours to help improve nutrient absorption. After soaking, drain and rinse the seeds, then pat them as dry as possible with a clean kitchen towel.
- Roast the pumpkin seeds: Preheat your oven to 325°F (163°C). Spread the soaked and dried pumpkin seeds evenly on a large baking tray. Roast in the oven for 15 minutes, stirring halfway through to ensure even roasting. Allow the seeds to cool for about 5 minutes before proceeding.
- Blend the pumpkin seeds: Transfer the roasted pumpkin seeds to a mini food processor and pulse a few times to break them down into a crumbly texture. Then run the processor continuously, pausing occasionally to scrape the sides. After about 5 minutes, the seeds will form a dry, thick paste; continue blending. Between 10 to 18 minutes, the seeds will release their oils and the mixture will turn into a smooth, runny butter. If using a high-speed blender like a Vitamix, the process will take about half the time.
- Season the butter: Add 1/2 tsp kosher salt (or to taste) into the pumpkin seed butter. Blend again for about one minute to fully incorporate the salt. Adjust seasoning by adding more salt if desired.
- Store the pumpkin seed butter: Transfer the finished butter to an airtight jar or container. It can be stored at room temperature for up to 2 weeks or refrigerated for up to 2 months. Stir well before each use.
- Cook the figs: Heat 1 tsp of oil and 1 tsp agave syrup in a small non-stick pan over medium-low heat. Cut the figs in halves or quarters and place cut side down in the pan. Cook undisturbed for about 3 minutes, then flip and cook another 3 minutes. Remove from heat once caramelized.
- Assemble the toast: Toast the whole grain sourdough bread slice until golden. Spread a generous layer of pumpkin seed butter over the toast, then top with the caramelized figs. Optionally, sprinkle a pinch of salt and drizzle a little extra agave syrup on top. Serve immediately and enjoy this nutritious and delicious treat.
Notes
- Soaking the pumpkin seeds is optional but enhances nutrient absorption and can result in a creamier texture.
- Roasting the seeds brings out their nutty flavor and helps release oils during blending.
- The blending process is the most time-consuming part; be patient for the smoothest butter.
- You can substitute agave syrup with honey or maple syrup for caramelizing figs.
- Store pumpkin seed butter properly to extend its shelf life and maintain freshness.
- Use a mini food processor or high-speed blender for best results; larger processors will require more seeds and longer blending.
- Prep Time: 8 hours 15 minutes
- Cook Time: 35 minutes
- Category: Spread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
