Hello, today’s recipe is for Gluten and Dairy Free Pumpkin Spice Seed Butter.
A little bit of a different recipe tonight. I know a few of you are also nut free and have asked before about alternatives to peanut butter. I had some pumpkin seeds in the cupboard and I decided to have a go at making a seed butter.
The lovely roasted pumpkin seeds go perfectly with the ground cinnamon. I used this spread on bagels, brioche and pancakes.
Other Bits & Pieces
If you like this recipe for Gluten and Dairy Free Pumpkin Spice Seed Butter then you might like to try one of my other recipes:
- Make you own dairy free whipped cream –> Gluten and Dairy Free Whipped Cream
- Try out your own salad dressing –> Gluten and Dairy Free Easy Salad Dressing
- Follow this simple recipe for chutney –> Tomato, Chilli and Red Onion Chutney
- If you miss Nutella try my chocolate hazelnut spread –> Gluten and Dairy Free Chocolate and Hazelnut Spread
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Pumpkin Spice Seed Butter (Gluten & Dairy Free)
Looking for an alternative to peanut butter? Try out my recipe for Gluten and Dairy Free Pumpkin Spice Seed Butter
Preheat the oven to 160 oC
Lay out the pumpkin seeds on a lined baking sheet, roast in the oven for 10 minutes then set aside to cool for 10 minutes.
Place the pumpkin seeds, olive oil, maple syrup/honey and cinnamon in a blender. Blitz until smooth and transfer to a small jar.