This is one of the dozens of great recipes that Heidi T. posted in her recent message about recipes by Cybele Pascal and BabyCakes ( https://www.infantreflux.org/forum/forum_posts.asp?TID=7731&a mp;PN=1), but I wanted to post this Pumpkin Seed Butter recipe separately as it is something that a mom on the basic TED could eat.
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.
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