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Pumpkin Seed Butter on Rye Toast with Fresh Fruit and Nuts Recipe

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3.9 from 10 reviews

This homemade pumpkin seed butter on rye bread is a nutritious and delicious spread perfect for a quick breakfast or snack. Toasted pumpkin seeds are blended into a creamy butter with avocado oil and a touch of date nectar, then served on crisp rye toast with your choice of fresh toppings like apple slices, chia seeds, celery, walnuts, banana, cinnamon, and agave syrup. It’s a wholesome, plant-based option full of rich flavors and textures.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Seed Butter

  • 200g pumpkin seeds
  • 2 tbsp avocado oil or melted coconut oil
  • 1 tsp date nectar (optional)
  • Pinch of sea salt flakes

To Serve

  • 4 slices rye bread, toasted
  • Red apple slices
  • Chia seeds
  • Sliced celery
  • Crumbled walnuts
  • Banana slices
  • Ground cinnamon
  • Agave syrup

Instructions

  1. Toast the pumpkin seeds: Place the pumpkin seeds in a frying pan in a single layer over low heat. Toast for 5-8 minutes, tossing every few minutes to ensure even browning until the seeds turn golden and emit a nutty aroma.
  2. Cool the seeds: Remove the toasted seeds from the pan and leave them to cool completely to prepare for blending.
  3. Process the seeds: Transfer the cooled pumpkin seeds to a food processor. Blitz initially to a fine powder, which may take up to 10 minutes. Take breaks if your food processor heats up, allowing it to cool before continuing.
  4. Add oil and salt: Drizzle in the avocado oil and add a pinch of sea salt flakes. Blend again until the mixture forms a smooth and creamy paste.
  5. Sweeten the butter (optional): If using, add the date nectar to the blender and process once more until fully incorporated and smooth.
  6. Assemble and serve: Spread about 1 tablespoon of the pumpkin seed butter onto each slice of toasted rye bread. Top with your choice of red apple slices and chia seeds, sliced celery and crumbled walnuts, or banana slices dusted with ground cinnamon and drizzled with agave syrup. Serve immediately.

Notes

  • Make sure to cool the pumpkin seeds before blending to prevent overheating the food processor.
  • You can store any leftover pumpkin seed butter in an airtight container in the fridge for up to one week.
  • The recipe is versatile—feel free to customize toppings to your taste or dietary preferences.
  • If you don’t have date nectar, honey or maple syrup can be substituted as a sweetener.
  • Using avocado oil keeps the butter creamy and enhances its nutritional benefits.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Spread
  • Method: Frying
  • Cuisine: International
  • Diet: Vegan

Find it online: https://yourdailycook.com/pumpkin-seed-butter-on-rye-toast-with-fresh-fruit-and-nuts-recipe/