|Homemade pumpkin butter|
They did the food sensitivity test on me rather than the allergic resonse test. I have never had an allergic response to any foods but instead have food intolerances which are far more difficult to figure out because sometimes responses don't occur for three days. It seems weird to hope something shows up but yet it might shed light on why I get certain symptoms, like upset stomach and chronic muscle pain caused by trigger points.
I'm hoping that the test doesn't show I have a problem with sunflower or pumpkin seeds because they are two of my very favorite foods. I have winced at the price but have purchased sunbutter and pumpkin butter for years. $6-8 for sunbutter and $10-12 for pumpkin butter recently inspired me to try making my own and see how much I could save.
I purchased raw sunflower seeds for $1.70 a pound in bulk and figured I would need 2 1/2 cups to make a pound of sunbutter. That equates to $4.25 for seeds compared to $6.99 for sunbutter which I paid at my most recent purchase. I calculate a savings of about $2.70.
Pumpkin seeds are a little more pricey, $3+. I haven't done the cost analysis on making my own pumpkin butter yet but I'll figure that out next time I purchase pumpkin seeds.
To make sunflower or pumpkin butter:
- Begin by toasting one or two cups of seeds either in a skillet or baking sheet in low heat oven. I set the oven for 325 degrees and keep a close eye on the seeds.
- Note #1: don't skip the toasting step. This is key to getting the seeds to turn into a creamy butter.
- Note #2: The toastier the seeds the more intense the flavor.
- Cool the seeds slightly.
- Pour into your food processor and begin grinding. Gradually add in 2 or more tablespoons of grapeseed or other oil, and continue processing until you have a smooth paste.
- Add a few drops of liquid stevia if desired.