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Pepita Pumpkin Seed Butter - duplciate


Rate Pepita Pumpkin Seed Butter - duplciate

  

 Recipe Information  
Category: Soy, Seed & Nut Butters
Recipe Created By: Melanie Carver


 

 Ingredients  
4 oz roasted pumpkin seeds (pepitas)
2 Tbsp oil
1/4 cup liquid sweetener


 Directions  
Add ingredients to a food processor and pulse until the pepitas have become a small crumb.

To make a creamier butter, add more oil.

Remove from food processor and serve.

Any portions not used can be stored in a container in the refrigerator for a week or more.


 Notes  
This recipe makes a chunky seed butter that should incorporate into "balls" when pulsed. This consistency is perfect for making chocolate-coated candy (like "Buckeyes"), or for using to make pepita butter-chocolate chip cookies; but it can also be spread. To make a more spreadable butter, add more oil.

Copyright © 2011 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
For the liquid sweetener, you can use agave nectar, coconut nectar, brown rice syrup, golden (cane) syrup, etc.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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