Peanut Allergy

Nut-Free Treats to Make Halloween Sweet, Not Scary

Thursday, October 23rd, 2014

As “Trick or Treat!” echoes through your neighborhood, be prepared for kids with food allergies, too! These sweet selections are safe to hand out to vampires, rock stars and ghosts. These are also ideal for school parties (and, of course, to have on hand in case parents get a sweet craving).

Nut-free treats to hand out on Halloween!

Kids also savor non-food goodies in their Halloween stash. See our ideas for non-food Halloween treats in our Buzzfeed post.

Non-food Halloween ideas to keep allergy kids safe

Have a safe Halloween!

Soul-Warming Gluten-Free Apple Dumplings with SunButter Caramel Sauce

Wednesday, October 22nd, 2014

You’ve dipped, crunched, baked and preserved fall’s treasured apples. What else can you do with all this season’s amazing apples?

How about bake them up in this Gluten-Free Pastry Crust and top with SunButter Caramel Sauce? It’s nut-free of course, too.

Baked apples in gluten-free pastry crust with SunButter Caramel Sauce!



Crust and apples:

1 c. gluten-free flour blend

1/2 tsp. coarse salt

1/2 c. cold unsalted butter, cut into small pieces, plus another 1/2 c. butter for filling apples

1 egg

2 – 4 Tbsp. ice water

6 – 8 apples

Cinnamon, nutmeg

Milk for brushing pastry tops (if desired)

SunButter Caramel Sauce:

3 Tbsp. SunButter

2 Tbsp. butter

1/2 c. brown sugar

1/4 c. half-and-half

2 tsp. vanilla


In a food processor, pulse flour and salt until combined. Add butter and pulse until no large pieces of butter are left. Add egg and 2 Tbsp. ice water, then pulse until well combined. If needed, add more ice water, a bit at a time. Cover with plastic wrap and refrigerate at least 30 minutes.Meanwhile, preheat oven to 350 degrees F. peel 6 – 8 apples (depends on fruit sizes) and remove the cores, but leave a bit of apple uncut on the bottom of each to hold the filling. Roll out dough and cut into circles that will fully wrap around apples. Place apple in center of each, dollop in butter and sprinkle with cinnamon and nutmeg and wrap up. Place in shallow baking dish. Brush tops with a bit of milk if desired. Place in oven. Bake 15 minutes while you make sauce.Combine SunButter and butter in sauce pan and melt together. Then add brown sugar and heat together. Slowly stir in half-and-half and vanilla. Do not boil. Just heat until smooth. Spoon about half the sauce over apples and bake another 20 minutes or until crusts are browned. Cool at least 10 minutes. Top with remaining sauce before serving. Great with ice cream, too!

Preparing For a 100-Mile Desert Bike Ride (Help & Dessert from SunButter)

Friday, October 17th, 2014

One of Sarah Royal’s first memories is riding bikes with her friends, then stopping for a snack at someone’s house. While her friends at peanut butter and jelly sandwiches, she ate plain saltine crackers, due to her peanut and tree nut allergies.

Sarah still loves riding bicycles. And she’s still allergic to peanuts and tree nuts. But she’s not subsisting on plain saltines anymore! And she’s far beyond neighborhood streets on her bike.

Sarah grew up loving biking. And with food allergies. She's still biking, century ride style, and SunButter proudly fuels her with nut-free protein!

She shares her story in this guest post. Thanks, Sarah, ride strong!

Desert distance biker Sarah is fueled in part by SunButter!

100 miles of Sun

Instead of plain saltines, I now spread SunButter onto crackers! Plus, I’m getting ready for a 100-mile bicycle ride through the desert. I’ve also tried dozens of SunButter recipes that taste great and give me the fuel I need to prepare for long rides.

This weekend, I’m joining a team of friends in Death Valley National Park, California, on a 100-mile bicycle ride (or “century” ride, in cycling parlance) to raise funds for the Juvenile Diabetes Foundation Type I research.

You can keep up with my team on our Facebook page and fundraising website.

I’ve tackled some epic cycling tours previously, and just like my childhood, everyone else eats peanut butter sandwiches to survive. I get to eat SunButter sandwiches during rides!

Sarah making a SunButter sandwich during a bike ride.

Sarah’s favorite fuel? Cookies!

I’ll be preparing one of my favorite snacks for me and crew: SunButter Chocolate Chip Cookies from Tracy at Sugarcrafter. These taste great, have enough salt to give us our electrolytes, protein to keep us going physically, and sweet flavor to keep us all in great moods as we push through the heat.

SunButter Nut-Free Chocolate Chip Cookies


1 c. SunButter

1/2 c. brown sugar

1/2 c. granulated sugar

1 egg

1 tsp. vanilla extract

Pinch of salt

1 tsp.  baking soda

3/4 c. nut-free dark chocolate chips

More sugar for topping


Preheat the oven to 350 degrees F, and spray a cookie sheet with cooking spray (I made my cookies big, so I only used one). Mix the sugars and SunButter together until smooth. Add in the egg and vanilla extract and mix; then add in the salt and baking soda. Stir in the chocolate chips. Drop the dough on to the cookie sheet about 2 inches apart (okay, mine were more like 1 inch). Smash down with a fork and then sprinkle with sugar. Bake for 10-12 minutes. Let them sit on the cookie sheet for a few minutes, if you can… Move to a wire rack and cool. You don’t want them to overbake, because you want them to be soft.

More sunny miles ahead

It’s important to stay healthy and ensure that you’re getting enough nutrients when you’re pushing your body physically, and I can’t tell you how fortunate I’ve felt to have SunButter in my possession in an athletic world awash with nutty protein bars and the like.

SunButter keeps Sarah smiling through long miles.

We’re behind you all the way, Sarah, ride on!

We're behind you all the way, Sarah! SunButter sponsors her desert bike ride for juvenile diabetes research.

Delectable Nut-Free SunButter Chocolate Mug Cake (Ready in 5 Minutes!)

Wednesday, October 15th, 2014

We appreciate the appeal of mug cakes: just one serving of homemade, sweet, just-from-the-oven goodness in less than five minutes! But we’ve had a hard time finding a SunButter Mug Cake recipe that doesn’t end up mushy on the outsides and nearly burned in the middle.

Until now…

Meet our one perfect serving of SunButter Chocolate Mug Cake (it’s also egg free!):

Chocolate SunButter Mug Cake Recipe

SunButter Chocolate Mug Cake


2 1/2 Tbsp. flour

1 Tbsp. sugar

1/4 tsp. baking powder

pinch of salt

1 Tbsp. unsweetened cocoa powder

2 Tbsp. milk

1/4 tsp. vanilla extract

1 1/2 Tbsp. SunButter (we used SunButter Creamy)

1 1/2 Tbsp. vegetable oil (or coconut oil)



In a mug, blend together flour, sugar, baking powder, salt and cocoa.

Five simple dry ingredients form the base of tasty SunButter Chocolate Mug Cake.


Dry ingredients, combined to start SunButter Chocolate Mug Cake.


Then whisk in milk, SunButter and vegetable or coconut oil until smooth.

Three "wet" ingredients" form the base of this tasty SunButter Chocolate Mug Cake.



Mix "moist" ingredients into dry, then blend batter of SunButter Chocolate Mug Cake together.

Place mug in microwave and cook on high for about 1 minute and 20 seconds or until the cake is cooked through. Top with a bit more SunButter, powdered sugar, fruit, icing or sprinkles!

Perfect SunButter Maple Bacon Cookies (Frosted, too!)

Wednesday, October 15th, 2014

This season’s on-trend flavor combination: Maple + Bacon! We added SunButter to these cookies, and created a SunButter Maple Frosting. Seriously delicious combination. Move over, pumpkin, we have a new passion!

A neat flavor combination makes these cookies sweet, salty and delectable!

SunButter Maple Bacon Cookies


1/2 c. butter, softened

1/4 c. SunButter

1 3/4 c. light brown sugar

2 eggs

2 tsp. maple extract

2 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. baking powder

4 thick slices bacon, cooked and broken into bits


Preheat oven to 350 degrees F. In mixer, beat butter and SunButter with brown sugar until fluffy. Add eggs and maple extract and blend. Add flour, baking soda and baking powder. Fold in bacon. Using flour, roll out to about 1/4-inch thick and cut into shapes (we did little leaves and larger circles).

Cut these SunButter Maple Bacon cookies into shapes.

Place on baking sheet and bake in 10-12 minutes. Cool a few minutes, then remove to wire rack or parchment paper to cool completely.

If desired, frost with this frosting:

SunButter Maple frosting blend two of the sweetest fall flavors!

SunButter Maple Frosting


1/4 c. SunButter

2 – 3 c. powdered sugar

2 Tbsp. maple extract


Whip all ingredients together until smooth. Frost cooled cookies. Sprinkle with decor if desired.



Three Yummy Halloween Treats, Homemade and Nut-Free

Monday, October 6th, 2014

Keep Halloween sweet but not scary. Here are three popular Halloween candies to make nut-free and homemade, yet still delicious for your goblins, princesses and always super kids. Sweet tip: Bag up some of these and distribute to homes where your nut-free trick-or-treaters will visit. Instruct those neighbors to give your child that exact treat on Halloween night!


1. “Reverse” Sun Cups

Peanut butter replacement SunButter makes these sweet candies a perfect fun size for Halloween! Package them individually or in packs of two. Get the “Reverse” Sun Cups recipe.

If desired, top these Inside Out "Peanut Butter" Cups with sea salt and/or nut-free sprinkles.


2. SunButter Clouds (Chocolate Marshmallow Candy Bars)

This sweet creation from Food Allergy Blogger Elizabeth at Easy Breezy Life uses just three ingredients and a few minutes in the microwave to create clouds of fluffy flavors! Get the SunButter Clouds recipe.

Three ingredients, one microwave, fluffy layers of flavors!


3. “Kit Kat” Bars

These nut-free Mock Kit Kat Bars use club crackers, nut-free chocolate and SunButter to get all the flavors and irresistible texture of this popular Halloween candy! See the YouTube video recipe.

Nut-free "Kit Kat" bars have the flavor and texture of their original counterparts!

How Does SunButter Measure Up Vs. Soy Butter?

Wednesday, September 24th, 2014

Move over, peanut butter and jelly sandwiches. There are more peanut butter replacements available than ever–allergy friendly for those avoiding tree nuts, peanuts and other nuts. We’re comparing various peanut butter replacements as nutritious sandwich spreads, dips and recipe ingredients. Here, we compare three varieties and brands of soy butter…

SunButter Natural vs. I.M. Healthy SoyNut Butter vs. WOWButter

We compared SunButter Natural with I.M. Healthy SoyNut Butter and WOWButter Creamy, since all are made from seeds or soybeans, plus similar sweeteners and salt.

SunButter Natural

          I.M. Healthy SoyNut Butter jar.            I.M. Healthy SoyNut Butter nutrition label,


WOWButter compared to SunButter.


WOWButter soy nut butter nutrition label.














SunButter Organic vs. Don’t Go Nuts Pure Unsalted Soy Butter

We also compared SunButter Organic to Don’t Go Nuts Pure Unsalted Soy Butter. Both are simply 100% seeds or soybeans, roasted but with no added sugar or salt (this soy butter does contain organic soy oil and organic palm stearin).

SunButter Organic nutrition panel.

Don't Go Nuts Pure Unsalted Soy Butter.


Label for Don't Go Nuts Pure Unsalted Soy Butter.





All varieties and brands were pretty similar, with comparable levels of protein, sodium, carbohydrates, monounsaturated fat and low levels of trans fats. All are also gluten-, egg- and dairy-free.



Since these peanut butter alternatives are made with roasted seeds/beans, they have a rich yet distinctive flavor. SunButter tastes like a handful of sunflower seeds. Some taste test panels noted that soy butter is better when combined with other spreads.


Cooking, baking

Both SunButter and soy butters perform nicely as a peanut butter replacement in recipes, especially the smoother varieties. The Organic/Unsalted varieties are ideal for baking since they allow the cook to control the amount and level of sweeteners.

Keep in mind that peanuts and soybeans are both legumes, so, if you have an allergy to legumes, you will most likely be allergic to both peanuts and soybeans.

In future posts, we’ll compare cashew butter, walnut butter, sesame (tahini), coconut butter and natural peanut butter. See our post comparing SunButter to almond butter, too.

Let us know how you think SunButter measures up to other nut and seed butters? Comment here or on our SunButter Facebook page or SunButter on Twitter .

Heavenly SunButter Rhubarb Muffins or Bread (Dairy-Free, Nut-Free Too!)

Sunday, September 21st, 2014

Something old. Something new. We have an extensive collection of church cookbooks, filled with traditional favorites, time-tested hints and charming heritage recipes. You know, creations that call for ingredients such as venison, lard, rye, rhubarb and sunflower seeds.

We found a recipe for “Rhubarb Sunflower Bread” and adapted it to include SunButter! We also like this version because most rhubarb baked goodies call for buttermilk, and we wanted a dairy-free creation. So if you have time for a few more harvests from your rhubarb patch, pair it with SunButter in these slightly sweet, slightly salty, absolutely heavenly muffins or quick bread!

SunButter Rhubarb Muffins or Bread are easy and quick to make!

SunButter Rhubarb Muffins/Bread



1 1/2 c. brown sugar

1/3 c. sunflower oil

1/3 c. SunButter (we used SunButter Creamy)

1 egg

1 c. water

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

2 1/2 c. flour

1 1/2 c. fresh rhubarb, diced

1/2 c. roasted, salted sunflower seeds



1/2 c. sugar

2 Tbsp. SunButter (we used SunButter Creamy)

1/2 c. roasted, salted sunflower seeds



Combine all bread ingredients in large bowl, mixing until blended. Spray nonstick spray into either two 9″ x 5″ loaf pans, 24 muffin tins or a combination. We used one, 9″ x 5″ pan and  12 lined muffin tins. Place batter into pans. Mix topping ingredients together and sprinkle on top of batter. Bake 50 minutes or until loaves or muffins test done (toothpick inserted in center comes out clean). Cool and enjoy! Store any that aren’t eaten off the countertop in refrigerator.

Sunflower seeds top this SunButter Rhubarb quick bread.


Moist, flavorful SunButter Rhubarb Bread!

Refreshing SunButter Blueberry Sauce

Thursday, September 4th, 2014

As allergy mom Cindy says, “When you live with food restrictions, you sometimes need to get creative with your recipes.  But being creative doesn’t always mean being complicated!”

Proof? This recipe.

It’s from Cindy’s creative mind, a blueberry patch and her kitchen.

To pick up more inspiration, stop by her Vegetarian Mamma blog. Here’s Cindy:


Sometimes by taking a fresh, simple ingredient you can make a tasty treat for you and your family. SunButter is a staple in our house, and I am guessing it is in yours, too.

We recently paired it with some freshly picked blueberries to make a delicious treat. This summer we have been focusing on fresh foods.  The entire family really enjoyed picking blueberries and seeing the source of these delicious, nutritious berries.

Blueberries complement SunButter in this delicious sauce recipe.

One of Cindy’s sons, helping gather ingredients for another delicious nut-free creation from his mom.

So let’s just picture for a moment… SunButter + blueberries + ice cream = YUM!

Nut-free fruity yet savory sauce for ice cream!

We made some HOT Blueberry SunButter Sauce with our bounty of blueberries!


SunButter Blueberry Sauce


1 c. fresh blueberries

½ c. creamy SunButter

2 Tbsp. milk (of your choice)

Ice cream (of your choice)


Puree blueberries, SunButter and milk in a food processor or by using a hand blender.  Place into small pot; over low heat warm the sauce while continually stirring.


Once sauce is warm, pour over ice cream.  Enjoy!


7 Simple Tips to Handle Food Allergies at School

Wednesday, August 27th, 2014

Elizabeth Goldenberg is the Founder of Onespot Allergy and the Co-Founder of EpiCenter MedicalShe also has a son starting a new school this fall. We are proud to share her proven steps on preparing school teachers and staff members for students with food allergies. Thanks, Elizabeth!


Elizabeth Goldenberg's tips for keeping kids with food allergies safe at school.

Forms first

1. Complete the Authorization for Administration of Prescription Medication Form and the Individual Medical Emergency Plan form, or whatever forms your school requires for the identification of allergic students and authorization to inject epinephrine.

Go to the Principal’s office

2. Call the school principal to set up an appointment to discuss your school-wide and classroom-specific allergy safety needs. Usually you can get an appointment the week before school opens, when the school is being cleaned and readied.

Go to class, gym, lunch and get on the bus

3. Meet with the principal, school nurse, your child’s teacher, all his or her specialists (gym teacher, media center/librarian, art teacher, lunch room personnel) and school bus driver (if any) to discuss allergy safety.

Give the gear

4. Leave one auto injector at the school office, and perhaps one in the classroom.

Train on

5. Ensure that those caring for your child are trained in anaphylaxis first aid. Children age 12 or older should take the training course themselves to know how to recognize a reaction, when to use epinephrine for the best chance of survival, and what to do next.

Ensure your child is ready

6. Make sure your child is wearing 2 doses of epinephrine in a belt on the school bus and throughout the school day. You can call your pharmacy to ask that fresh inventory with the latest possible expiry date be obtained, prior to filling your prescription. These two auto injectors on your child should be the ones used first (you want people running TO your child to help him or her, not AWAY FROM your child to get medication). The other injectors in the office and classroom are for back up.


7. Relax and send your child off with a smile knowing that he or she is well prepared for a safe and happy year at school!

The Peanuts kids, nut-free lunch in hand, ready for school! (c) Charles Schultz

Ironically, the “Peanuts” kids look like they have a nut-free lunch packed and ready for school. (c) Charles Schultz