safe pumpkin seeds for us is: processed on dedicated equipment in a facility that is free
sunflower and of the Top 8 Food Allergens: wheat, egg, dairy, soy, peanut, tree nut,
seafood, and shellfish.
tree nut butters happened to be some of them. But another huge loss for us has been sunflower
butter. Sir (me too) was devastated when Mr. Naughty tested positive for being severely
allergic to sunflower. Highly allergic food allergens are banned in our house. It’s just not worth
where I let the frustration of food allergies get to me. I had a breakdown after visiting a grocery
store over not being able to find safe pumpkin seeds. And I know food allergies are unfair. It
is just something our family (and millions of others) have to deal with. It just got to me… I let
myself have a moment, and then I moved on.
the first aisle shelf was a very noticeable blue pumpkin SuperSeedz bag. Before I got too
excited, I took a picture and sent it on Twitter to the company asking about allergens
including Sunflower. I got a response in less than 10 minutes. They were free of the top
8 and sunflower free!
- 2 cups shelled pumpkin seeds (I used SuperSeedz)
- 2 T oil (I used avocado oil)
- 2 T powdered sugar
- optional 2 T molasses for color + 1-2 more T oil*
- Combine oil and seeds in a food processor or blender. Coarse pulse chop for 1 minute. Scrape down sides and pulse again for another minute. Scrape down sides
- Turn the speed up on processor or blender for 2 minutes. Mixture should just start to liquidly. Add powdered sugar and blend an additional 5 minutes. Scrape down sides again.
- Continue to blend until the desired consistency is reached. Mine took only 10 minutes total.
- Optional molasses for color: Add the molasses plus 1-2 more T of oil*.