Roasted Pistachio Pumpkin Maple Nut Butter / GF SF RSF
Ingredients:
1 whole bag shelled and roasted pistachios
1/2 cup roasted pumpkin seeds
1 teaspoon sea salt
2 tablespoons maple syrup
Directions:
Heat a 425 degree oven and line a sheet pan with parchment paper
Place shelled pistachios and pumpkin seeds evenly on your baking sheet and bake for a few minutes until the nuts and seeds are lightly browned. Toss frequently to prevent burning
Let cool
Add your cooled nuts, salt and maple syrup to the dry container of a high speed blender.
With your plunger slowly press mixture down while the blender in on low-medium speed, ramping up the speed as the mixture becomes more smooth.
Once the mixture is to your desired consistency stop the blender.
Add to a sealed container and keep in the fridge.
Enjoy on your favorite gluten free bread or ice cream.