This is a butter without the dairy, made with heart healthy walnuts, pumpkin (of course!), and my favorite fall spices. This spread is perfect for my Pumpkin, Black Pepper, and Turmeric Bread. Pair with banana or apple for a fruit dip after school snack or add a scoop over pancakes (or even add a dollop to your pancake batter for a fun twist!).
Simple to make and stays fresh in the fridge for 7 days.
Ingredients:
1 cup pureed pumpkin
1 cup walnuts
1 tsp. cinnamon
1 pinch nutmeg
1 pinch sea salt
1 tsp. vanilla powder or vanilla extract
2-3 drops vanilla stevia
Directions:
Add all ingredients to food processor. Blend until smooth. Taste and adjust seasoning to your preference.
Store in fridge 7-10 days.
