How to Make Pumpkin Seed Butter the Right Way A nutrient-dense, vegan spread that supports digestion and enhances bioavailability. Making pumpkin seed butter correctly is key to unlocking its full nutritional potential. The process begins with soaking the seeds, a crucial step that activates enzymes and reduces anti-nutrients such as phytic acid. This not only improves digestion but also enhances the bioavailability of essential minerals like zinc, magnesium, and iron. Step-by-Step Guide: Soak the Seeds: Place raw pumpkin seeds in filtered water and soak for 6–8 hours (or overnight). This helps neutralize enzyme inhibitors and prepares the seeds for optimal nutrient absorption. Dry and Roast: After soaking, thoroughly rinse and pat dry the seeds. Spread them on a baking tray and roast at a low temperature—160°C (320°F)—for 8–10 minutes, just until they’re dry and lightly toasted. This gentle heat preserves healthy fats while enhancing flavor. Grind to Powder: Once cooled, add the roast...
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