Ingredients
- 1 medium carrot (peeled and cut into ½-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 orange zest (finely grated )
- 1/8 teaspoon ground cinnamon
Pumpkin Seed Spread
Laurie Gauguin | Delicious LivingMakes 1 cup / This orange-scented spread is a festive, flavorful alternative to butter, with zero saturated fat. It's fantastic on the Quinoa-Corn Muffins.
Directions
- Boil or steam carrot until very tender. Drain and set aside.
- 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.
- 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.
PER SERVING (1 tablespoon): 37 cal, 51% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 3g carb, 0g fiber, 78mg sodium
