Pumpkin Seed Butter 200g pumpkin seeds Coconut oil or other good quality oil 1 pinch of salt 2 tablespoons maple syrup ( optional) 1 teaspoon of cinnamon powder (optional ) Preheat oven to 180ºC. Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden . Remove and let cool completely . Place the seeds in a food processor and process into butter for several minutes. Initially you only have a grainy texture , but continue to pulse until you have a paste . You'll probably need to add some oil to get a thinner paste. Do it gradually with small quantities (I needed 1 tablespoon) . When you have the texture of " butter", season with a pinch of fine salt and pulse agian . You can leave it with a natural flavour or if you want you can add maple syrup and cinnamon . Pulse again. Store in a jar in the refrigerator and serve preferably at room temperature. #ficaadica #is_the_top #die_spitz_ist (em São Paulo, Brazil)