Super charged with Matcha powder, this luscious pumpkin seed matcha butter spread has a hint of umami and a whole lot of goodness! Try whipping up this nut-free butter and you’ll be amazed at how delicious and versatile it is. Spread it on toast, blend it with your smoothie recipe or go savoury by adding it into your pesto sauce – the options are limitless!
PUMPKIN SEED MATCHA BUTTER
(Makes 1 Cup)
2 cups of hulled pumpkin seeds
2-2 1/2 tbsp organic rice malt syrup (add according to taste)
1 tsp Matcha powder
1/4 tsp sea salt
1. Preheat oven to 150 °c
2. Roast hulled pumpkin seeds for 5-7 minutes until slightly golden in colour. Remove and let them cool down.
3. Process the seeds in a food processor/ high-speed blender for approximately 15 minutes scraping down the sides at frequent intervals. The pumpkin seeds will turn from ground flour to paste and finally, to a smooth and creamy spread.
4. Add the rest of the ingredients towards the end and store the pumpkin seed matcha butter in an airtight jar. It can last 3-4 weeks in the fridge.
Freaking Wholesome is an online raw dessert shop based in Kuala Lumpur, Malaysia providing vegan & allergen-free dessert options. Using only the best ingredients, Freaking Wholesome promises a guilt-free treat for all to enjoy. More information can be found on Freaking Wholesome's FACEBOOK and INSTAGRAM
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