gluten free pumpkin seed butter

It’s a sad thing to have a nut allergy and be attracted to the idea of peanut butter. It’s sad until you realize, oh… there are so so many ways to get a nutty taste, and fat, and cream and, yeah all the “bad” stuff peanut butter devourers crave. But, what’s splendid is that when you take out the fact that it’s a peanut you’re going to roast and turn into cream, and replace it with pumpkin seeds and grapeseed oil, you’re getting plenty of omega-3’s and good fats, a roasted nutty flavor, and something without any additives.
So, thank you nut allergy? Either way. Love it, so we’ve got the next episode of the Bubble Child cooking show. :)

Enjoy!

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