Kabocha Butter

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Looking for a sweet, yet substantial snack?


How about something healthy- that has that filling combo of protein, fibre and fat- but is also delicious?


Enter kabocha butter…

300g kabocha puree (or mashed winter squash or pumpkin)
3 tbsp (90 g) nut butter (I used half almond, half cashew)
60 g (1/2 c) peanut flour
1 tsp guar gum
5 tsp erythritol (or preferred sweetener, to taste)
1 tsp sea salt
1-2 cups tea or water

Makes 6 servings

Gather your ingredients


And put them all in a food processor. A hand blender or mixer will work as well.ImageImage

Add your dry ingredients after your wet. When you add your guar gum, try to sprinkle it over the peanut flour, so it doesn’t start clumping.


Grind away!


Add tea to desired consistency.ImageImageImageImage

And you’re done!

This makes a delicious dip for fruit, as a filling on sweet wraps, with cucumbers (yes I love to eat this with cucumbers!) or on pancakes! You can also change up the nut butters for different flavours, or use different teas.

How will you eat your kabocha butter?


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