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August 21, 2013

Pumpkin Butter

This is delicious on homemade sourdough toast, soaked oats or even as a filling in ravioli!

1/4 cup grass-fed raw butter
1/4 cup cooked and cooled pumpkin
sea salt to taste
maple syrup (optional)

1. Blend together in a bowl until smooth.
2. Put in a jar and place in the fridge.

Will keep for 2 weeks, if it lasts! Mine sure didn't!!

(PS: If you wish to have creamier butter you can add more pumpkin.)

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