New Allergen Free Recipe!!!!

Hi everyone:

Here is a new recipe that many people who can't eat peanut butter might find helpful. If you have a peanut allergy, just double check with your allergist first about eating seeds. We LOVE this at my house, and I hope you will too.


Pumpkin Seed Butter

Nutty and sweet, pumpkin seed butter is a wonderful alternative to peanut butter or other nut butter spreads. I love it on toast for breakfast, it makes a great PB&J for the kids, it’s great in cookies, after school snacks, spread on apples, you name it. It’s highly nutritious, packed full of protein, iron, zinc, and potassium, and if you make it with flax seed oil, also omega-3 fatty acids. It’s only drawback is that it’s expensive, often about $15 a jar. But not if you make it yourself! You can save yourself more than $10 a batch by whipping up your own in about 2 minutes. Here’s how. You’ll need a food processor.

1 cup pumpkin seeds
4 Tbsp. mild vegetable oil (safflower, sunflower, canola, or my personal favorite, Spectrum Organic Flax Oil*)
1/8 tsp. kosher salt

Put pumpkin seeds in food processor. Blend until a fine powder. Don’t rush it. Add oil, 1 tablespoon at a time, blending after each. Add salt. Blend until smooth. Decant and keep in the refrigerator. Makes an ample 1//2 cup.


*If you’re going to be cooking with the pumpkin seed butter, don’t use flax oil, use safflower, or sunflower oil, or another such oil that can withstand high temperatures. For more info on cooking oils, see the section “About Cooking Oils” in The Whole Foods Allergy Cookbook.