Pumpkin And Sunflower Spread (sugar-free, nut-free, Vegan)

Recently, I visited one children’s school where it is strictly forbidden to bring nut products.

The rules vary from place to place. For example, in the school where my children go, food with nuts is simply eaten at separate tables, which means that sandwiches with peanut butter are allowed, but as I have already said, it is not like that everywhere.

Today I’m going to prepare a delicious alternative to the usual peanut butter, which not only can replace it, but become a beloved “safe” lunch. This spread, made from the pumpkin and sunflower seeds is easy to prepare and requires only a powerful blender. I use my old and favorite ‘KitchenAid’ blender to make 9 cups.

Not being a very big fan of sunflower seeds, I add pumpkin seeds for a more delicate taste and smell, and to add a lovely hint of green.

If your children love chocolate, I recommend adding a tbsp. of sugar-free cocoa powder. Then this spread can be easily called a “children’s delicacy”. Although, why stop at “children’s”, I would not refuse this for breakfast too!

Perfectly matched with any honey, orange or raspberry jam!
I love to add this spread to my morning porridge. The choice is yours!
Ready? Set? Let’s go cooking!

We will need:

1 cup of sunflower seeds

1/2 cup of pumpkin seeds

(If desired, cocoa powder, cinnamon, sugar or even salt can be added)

Line the baking tray with baking paper and evenly distribute the seeds. Bake for 15 minutes, stirring gently.

Place the baked seeds into a blender and combine everything. It takes 10-15 minutes for my blender.

Add cocoa powder, sugar or salt to taste.
You can add a little spice with a small portion of cinnamon for a more delicate and aromatic flavor. Done!
You can store this spread outside of the refrigerator.
Bon appetit!