Pumpkin Butter-Two Ways

I feel like I haven’t written here in SO long, and I’m happy to be back here writing and bringing you this recipe that I’ve had in my head for a long time. I have been in a breakfast rut lately (missing my beloved mango oatmeal now that it’s not in season!) and have been thinking of something new that I could have that is warming on these chilly November mornings, yet also easy to throw together while I am making baby’s breakfast-in comes this idea for a spread for toast. I was looking for something other than the ol’ peanut butter standby. I think it’s perfect for this time of year, and I’ve added some extra ingredients to these butters to make them even healthier. Pumpkin Maca Butter, is an energy boosting, hormones balancing, creamy spread, with no added sugar, and Chocolate Pumpkin Butter is a chocolatey, Nutella like spread, that is only sweetened with dates and a tiny bit of maple syrup. Both utilize pumpkin as the main ingredient (obviously), slow roasted to bring out the sweetness. My first thought was to use these on toast, but then I got to thinking and I realized that these butters could be used in so many different ways:

  • on toast
  • on pancakes
  • on waffles
  • in oatmeal
  • in smoothies
  • by the spoonful (duh)

 

So why is this such a healthy spread? Pumpkin is an in season squash right now, making it readily available, and at it’s fullest nutrient potential. Pumpkin is loaded with the antioxidant beta carotene, which gives it the orangey color. Beta carotene is great for your eyes, skin, and nails. Pumpkin is full of dietary fiber, and can help lower your blood pressure. Pumpkin contains antioxidants that act as a cancer preventative. In addition to pumpkin, the spices added to the butter are warming and aid in circulation for your body-perfect for this time of year. I added maca powder to the Maca Pumpkin butter, which lends a nutty taste, and also gives a dose of hormone balancing power. Maca is a root indigenous to Peru, and it is known for increasing fertility and libido, but most importantly, (the reason I am using it now) is that it is a powerful hormone balancer. It also provides you with natural energy. This butter would be a perfect spread to use in the morning.

7

Chocolate Pumpkin Butter is a tasty treat that would honestly taste amazing by the spoonful as a dessert. I had extra pumpkin and it just hit me-yes I should add chocolate to this, DUH. I swapped out the maca, and added cacao powder instead. Cacao powder is FULL of potent antioxidants, is the highest plant source of iron, is full of magnesium, calcium, and is a natural anti-depressant.

Scroll down to make these BUTTAS:

 

Maca Pumpkin Butter 

  • 1 medium sized sugar pumpkin
  • 3 medjool dates
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1/2 tablespoon maca powder
  • 1 teaspoon vanilla powder
  • 1/4 cup soaked cashews
  • 1/2 teaspoon coconut oil, for roasting

Directions

Start by soaking your cashews overnight. Drain in the morning. Cut your pumpkin in half, and add a teaspoon of coconut oil, and a sprinkle of pumpkin spice to your pumpkin. Pop in the oven at 350 degrees for an hour, or until the pumpkin is soft to the poke. NOTE: remove the stem of the pumpkin, or you’ll have a fireplace in your oven. I may or may not be talking from experience. Next, after your pumpkin is done roasting, scoop out the flesh and add all ingredients to a food processor, or high powered blender. Blend until super smooth and creamy. Store in an airtight glass jar for up to 2 weeks in the fridge.

18

Chocolate Pumpkin Butter 

  • 1 medium sized sugar pumpkin
  • 3 medjool dates
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice
  • 2 tablespoons cacao powder
  • 1 teaspoon vanilla powder
  • 1 tablespoon maple syrup
  • 1/4 cup soaked cashews
  • 1/2 teaspoon coconut oil, for roasting

Directions

Start by soaking your cashews overnight. Drain in the morning. Cut your pumpkin in half, and add a teaspoon of coconut oil, and a sprinkle of pumpkin spice to your pumpkin. Pop in the oven at 350 degrees for an hour, or until the pumpkin is soft to the poke. NOTE: remove the stem of the pumpkin, or you’ll have a fireplace in your oven. I may or may not be talking from experience. Next, after your pumpkin is done roasting, scoop out the flesh and add all ingredients to a food processor, or high powered blender. Blend until super smooth and creamy. Store in an airtight glass jar for up to 2 weeks in the fridge.

 

Let me know how you use your pumpkin butters! Enjoy!

xEm.

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