Here's one for the or folks who are allergic to nuts… reminiscent of Skippy!
Full disclosure, though. This is "like Skippy peanut butter" in the way that vegan chicken fingers taste like meat to someone who’s been vegetarian for several decades! Haha! Coming up with this recipe was real game changer in my life since I am almost entirely peanut-, nut-, and sunflower seed-free due to moderate allergies. (I was also able to get one brand of pistachios back without my tongue swelling nor hives, so here's hoping for more expansion in the future.) Anywho, this recipe is really tasty and satisfying!
This will be a lot cheaper and yummier than the nut-free butters you buy in stores. I really like the combo of flavors when you mix pumpkin and sesame seeds. I get my raw seeds in the bulk section of the Concord Food Co-op (I find they have better/fresher bulk quality than some other stores do). Of course, if you are severely allergic to nuts, you'll need to get these. ingredients packaged and sourced from a. nut-free facility. (Tierra Farm sources most of my Co-op's bulk items and has a high quality organic peanut-free facility.)
- 1 cup pepita (hulled pumpkin) seeds
- 3/4 cup hulled sesame seeds
- 3 teaspoons grapeseed or other mild-tasting liquid oil
- 1-2 teaspoons of sugar, maple syrup, honey, or other sweetener to taste (optional)
- 1/8 teaspoon salt, or to taste (optional)
First, gently toast raw seeds (separately) in a dry skillet on the stovetop or in a baking sheet in the oven until they’re golden (see picture). Let cool on the pan. I use these seeds a lot in my house, so I keep them toasted on hand in the fridge and freezer.
Then, combine the toasted, cooled seeds in a bullet-style or other blender or food processor, grind dry until they’re powdery. Then add in liquid oil to reach the desired consistency. Add sweetener and salt to taste if desired (I do like it better with the amounts I suggested).
This makes about 1 cup. It will keep for a while on the counter but will be even fresher if stored in the fridge.
Use it as you would use peanut or almond butter. It’s really good on high-fiber crackers, gluten-free whole-grain toast, granola bars, in chickpea cookies, on celery sticks, with chocolate, on apples, in dips/sauces
Enjoy!
Clinical herbalist Maria Noël Groves sees clients and teaches classes at Wintergreen Botanicals Herbal Clinic & Education Center in Allenstown, New Hampshire.
The statements made on this blog have not been evaluated by the FDA and are not intended to diagnose, prescribe, recommend, or offer medical advice. Please see your health care practitioner for help regarding choices and to avoid herb-drug interactions.