Pumpkin Seed Spread-Delicious Living Magazine

Submitted by Chef #901913

"This orange scented spread is a festive, flavorful alternative to butter, with zero saturated fat. Its fantastic on Quinoa-Corn Muffins"

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 1 cup
• Serves: 12

ingredients

• 1 medium carrot, peeled and cut into 1/2-inch rounds
• 1⁄2 cup raw pumpkin seeds
• 6 ounces firm silken tofu, drained
• 1 1⁄2 tablespoons honey
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon finely grated orange zest
• 1⁄8 teaspoon ground cinnamon

directions

1. Boil or steam carrot until very tender. Drain and set aside.
2. Meanwhile, heat a medium skillet over medium heat. Add pumpkin seeds and toast, stirring or shaking pan frequently, until seeds turn from green to brown and begin to pop. Pour seeds into a food processor. Let cool briefly until merely warm. Process seeds into a fine powder.
3. Add carrot, tofu, honey, salt, orange zest, and cinnamon to food processor. Process until smooth, about 2 minutes, scraping sides of bowl a few times.