Dr. Rana's Guide to Allergy-Free Cooking
Pumpkin Seed Butter

 

I used to love peanut butter on everything - apples, bread, bagels.  I used to eat it by the spoonful.  I have found this to be a fantastic substitute.  Best part is, it only takes 5 minutes to make!!

Ingredients:
2 cups roasted, salted pumpkin seeds
1 1/2 teaspoons canola oil
2 tbsp brown sugar

Combine ingredients in a food processor and blend until smooth.  That's it!!

Allergen info: As written, this recipe is free from peanuts, treenuts, soy, sesame, wheat, eggs, dairy and shellfish. 

 

 

 

 

 

 

The recipes on this website as well as in the cookbook are intended to help you find safe, allergy-free recipes. You should always use caution when choosing a recipe for your specific allergy. Depending on your allergies, some of the recipes here may be unsafe for your specific neeeds. You must always read the label of every ingredient carefully.


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