Posts Tagged ‘SunButter’

  1. SunButter cups

    September 26, 2016 by Angie

    I’ve never known the joy of a Reese’s peanut butter cup on account of my severe allergy. I hear they’re delicious but I ran a cost-benefit analysis and decided to steer clear. Until NOW! Kind of.
    Sunbutter cups

    I saw a video recipe for three ingredient peanut butter cups. I made the recipe with SunButter, which is very tasty sunflower seed butter, instead. The jar says you can substitute it one for one for peanut butter in recipes.

    Yield: about 12 mini muffin cups

    Ingredients

    1 and a 1/2 cups milk chocolate chips
    1/2 cup SunButter
    3 tablespoons powdered sugar

    Directions

    1. Place liners in a muffin tin. I used a mini muffin tin and mini liners. It made 11 cups.

    2. Melt the chocolate chips in a bowl in the microwave. I cooked for 30 seconds, stirred, and repeated that two more times.

    3. Pour the SunButter into another bowl. Stir the powdered sugar into the SunButter until it’s mixed in.

    4. Fill the muffin liners a little over a third of the way with melted chocolate. Top with a small spoonful of the SunButter mixture. Top that with enough melted chocolate to cover the SunButter and fill the liner almost to the top.

    5. Refrigerate overnight.

    6. Peel the liner off and experience anaphylaxis-free, chocolatey, nutty yumminess. Store them in the refrigerator.

    Sookie asks please

    Verdict: rich and delicious! I’ve been missing out!

    Robbie says these are much better than the real thing, but he also says SunButter doesn’t taste like peanut butter. He hates peanut butter and likes SunButter so there’s a definite bias here. I’m going to seek out more taste testers and report back.

    I started with a cup of milk chocolate chips based on the video recipe and needed to melt more. I upped it to 1 and a 1/4 cups but still had some of the SunButter mixture left over. I think 1 and a 1/2 cups would work best and would probably be enough to yield an even dozen cups.


  2. SunButter bites

    June 12, 2016 by Angie

    I was very intrigued by these no-bake peanut butter oat “protein” bites I saw on Buzzfeed. You can watch the video and get their recipe here. I’m allergic to peanut butter so I substituted SunButter, which is sunflower seed butter. You can use it just like peanut butter in recipes.

    Caution: somebody in the BuzzFeed comments put the ingredients into MyFitnessPal. These should really be called “fat” bites, hence why they taste so darn good.

    SunButter Bites

     

    These are going fast in our house. Only 8 SunButter bites were remaining at the time of this photograph.

    Ingredients

    2/3 cup SunButter (I believe any nut butter would work.)
    1 cup old fashioned oats
    1 1/2 tablespoons honey
    1/4 cup mini chocolate chips
    1/4 cup flax seeds (The original recipe says the flax seeds are optional. The original recipe is incorrect. To take the no flax seed option is to make a poor life choice.)

    Directions

    1. Mix all of the ingredients in a bowl.

    2. Cover and chill for at least 30 minutes.

    3. In your hands, roll and press the mixture into balls. You should get about 16 balls. Try to press some extra oats onto them. I didn’t have much luck with this – still delicious, doesn’t matter.

    4. Eat now or store in the refrigerator.


  3. tofu with Thai coconut SunButter sauce

    July 24, 2014 by Angie

    I have always been curious about the peanut butter based sauces at Thai restaurants but could never eat them because anaphylaxis. I stumbled across a recipe on Vegangela’s site for tofu with Thai coconut peanut sauce. It looked simple enough and I had most of the ingredients already, including a really awesome thing called SunButter. SunButter is sunflower seed butter that I’m told is very similar to peanut butter in taste and texture. It can be subbed 1 for 1 for peanut butter in any recipe, according to the jar, so that’s what I did.

    tofu and sauce closeup

    Verdict: The tofu was phenomenal. I will definitely cook with coconut oil in the future to get that authentic Thai flavor. The coconut “peanut” butter sauce was good but very rich. I dropped small dollops around my dish of tofu and veggies and that was plenty. It does have a lot of fat in it so that explains the decadence. Even though Robbie and I both liked it, I probably won’t make the sauce again due to the high fat content/overly rich flavor. I’m glad I now kinda know what I was missing!

    stir-fried tofu and veggies with Thai coconut SunButter sauce


  4. wheat-free dog birthday cake

    December 9, 2013 by Angie

    Our little Sookie girl is one year old! Her puppyhood went by so quickly. She still acts (and occasionally misbehaves) like a puppy so she’ll be my baby dog for a while longer. We had a little party for her at her favorite dog-friendly bar, New World Brewery.

    Mommy & Birthday Girl

     Sookie indulged us by wearing a birthday hat, at least for a little while.

    I made her a vegan, wheat-free, (arguably) gluten-free, soy-free, corn-free, peanut-free, no sugar added, doggie cake. I found several almost identical recipes online and followed them with a few changes. I most closely used this one and this one. It’s a SunButter and carrot cake. The other recipes called for peanut butter, an egg, and wheat flour. I don’t mess with peanut butter because I’m allergic or eggs because I don’t buy them. I chose to use oat flour instead of wheat or unbleached flour because I avoid feeding wheat to our dog.

    Sookie's cake

    Sookie’s doggie cake

    Ingredients

    1 flax egg (1 tbs flax meal mixed with 3 tbs water)
    1 cup shredded carrots
    1/4 cup applesauce
    1/4 cup SunButter, plus 1-2 tbsp (sunflower seed butter)
    1/4 cup honey (I used a little less than this.)
    1 cup oat flour (quick cooking oats pulverized in the food processor)
    1 tsp baking soda

    Instructions

    1. Preheat the oven to 350 degrees. Grease an 8″ cake pan.

    2. Make your flax egg by combining 1 tbs flax meal with 3 tbs water. Stir to combine. Set aside.

    3. Make the oat flour by pulverizing a cup of quick cooking oats in a food processor.

    4. Shred a cup of carrots. I used a vegetable slicer but since the food processor is already dirty that might be your best bet.

    5. Combine the first five ingredients. Stir to mix by hand.

    6. Combine the oat flour and baking soda in a small bowl.

    7. Add the flour mixture to the wet ingredients and mix by hand.

    8. Pour the batter into the prepared cake pan and bake for 30 minutes. Mine was actually a tiny bit burnt around the edges after thirty minutes but my oven is wacky and I skimped on the honey so maybe check it at around 20-25 minutes just to be safe.

    9. Once the cake was cool I spread a little more SunButter on top to look like frosting.

    Sookie wants cake!

    Sookie couldn’t wait to eat her cake!