Pepita Butter (nut free *vegan option)
Nut free PB&J sandwich anyone? Pepita butter & jam sandwich that is. Spread on toast, or slathered on crackers, this sweet spread is high in zinc, magnesium, Omega 3, and protein.
- 1 cup pepitas (shelled pumpkin seeds)
- 1Tbsp Omega Crunch Roasted Maple Shelled Flax
- 1Tbsp virgin coconut oil
- 1/3 cup + 2 Tbsp pure unpasteurized liquid honey (*Vegan option – Maple Syrup)
In a medium bowl cover the pepitas and the flax seed with water. Soak for 6-8 hours. Drain. In a food processor, pulse the softened pepitas and flax until they are chopped into small pieces. Add the coconut oil and pulse again until the oil is well incorporated. Add the honey to the mixture and pulse for 10-15 minutes or until mixture is smooth. Stop frequently to scoop the sides. Be careful to not overheat your food processor. Taking breaks will not affect the mixture.
**The Food Allergy & Anaphylaxis Network (FAAN) says this about coconuts, “Discuss this with your doctor. Coconut, the seed of a drupaceous fruit, has typically not been restricted in the diets of people with tree nut allergy. However, in October of 2006, the Food and Drug Association (FDA) began identifying coconut as a tree nut. The available medical literature contains documentation of a small number of allergic reactions to coconut; most occurred in people who were not allergic to other tree nuts. Ask your doctor if you need to avoid coconut.”