Eat More Pumpkin Seeds with This Grilled Nectarine Seed Butter Tart

grilled nectarine tart

Do you eat many pumpkin seeds? Well if you don’t every minute is another chance to turn it all around!
It’s time to start! Cheap and high is crazy nutrients so I have found an interesting way to eat them by making a pumpkin seed nut butter and adding them to this grilled nectarine tart.
Why are they so healthy?

1.They are high is Zinc which is good for cell growth, sleep, mood, skin health
2.High in omega-3s
3.Good source of Magnesium this mineral helps with blood pressure, heart health, bone and tooth formation, and proper bowel function
4.Anti-diabetic effects improve insulin function
5.Rich in healthy fats which benefit our heart and liver health
6.High in Tryptophan so perfect for a restful nights sleep
7.Anti-inflammatory benefits: helps with effects of arthritis
With these health bonuses in mind, why not keep a small bag of these with us at all times for a hurried snack, make a pumpkin seed nut butter, add them to a smoothie, or sprinkled over a stir fry for added crunch.
grilled nectarine tart

Grilled Nectarine Pumpkin Seed Nut Butter Tart

Base:
150g oats
100g dried prunes or dates
2 Tbsp coconut oil
2 Tbsp water
1/2 tsp almond extract (or vanilla)

Pumpkin seed butter:
400g raw pumpkin seeds
2 Tbsp maple syrup
2 Tbsp olive oil
2 Tbsp water

Top:
3-4 nectarines
1 Tbsp olive oil
1 Tbsp maple syrup

1.Start by blending your oats into a flour in your food processor. Add coconut oil and blend till combined. Then add the dried prunes or dates till combined. Then add the water and almond extract. Press base into a 9inch tart pan or a spring-form pan. Chill till firm 10-20 mins.

2. Lightly roast pumpkin seeds 200c/400f till golden careful not to burn. Allow to cool then blend in food processor till it becomes a butter. I would say 10-20 mins it will go through different dry stages, keep breaking up so it can keep blending. I noticed it didn’t fully become creamy like other nut butter or my machine maybe wasn’t as powerful. So I added 2 tbsp of olive oil to become creamy. Also, add the honey and water to make fully and spreadable.

3.Heat grill pan until really hot. Slice nectarines very thick. One nectarine into four round slices. Mix maple syrup and oil together and brush on slices. Put oil side down and cook till you get grill marks. Allow to cool.

4.To assemble spread pumpkin seed butter on the chilled base and top with nectarines. Slice and enjoy.

 

grilled nectarine tart

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