Nut-Free SunButter Swirl Bread

Wednesday, April 9th, 2014

Create comforting bed and breakfast aromas at your own home with this nut-free twist on traditional Swirl Bread, a quick Nut-Free SunButter Swirl Bread.

Wake up your family to this SunButter Swirl Bread.


1/3 c. sugar

2 tsp. cinnamon

2 Tbsp. SunButter

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1 c. sugar

1 egg

1 c. milk

1/3 c. vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9″ x 5″ bread/loaf pan. In a small bowl, mix together 1/3 cup sugar, cinnamon and SunButter; set aside. In large bowl, combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened. Pour half of the batter into pan. Sprinkle with half the SunButter mixture. Repeat with remaining batter and  SunButter mixture. Draw a knife through batter to marble. Bake 45 – 50 minutes, or until a toothpick inserted into center of loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely before slicing.

Homemade Nut-Free Caramel Rolls, Three Ways

Wednesday, April 9th, 2014

Want fresh-baked nut-free caramel rolls for a special brunch or just weekday breakfasts? How much time do you have? We have a recipe to fit your schedule.

Nut-Free SunButter Caramel Rolls.

Version 1: 20-minute SunButter Caramel Rolls

Total time: 20 minutes


1 can refrigerated nut-free cinnamon or caramel rolls

1/4 c. SunButter

1/4 c. butter

1/2 c. brown sugar

1/2 c. ice cream


Preheat oven to 350 degrees F. Spray round cake pan with nonstick spray. Separate rolls and place in pan. In saucepan, melt together SunButter, butter, brown sugar and ice cream, not to boiling but enough to heat together.

SunButter Caramel Sauce for SunButter Caramel Rolls!

Pour over rolls. Bake about 10 minutes, or until rolls are a bit browned. Invert pan onto serving plate.

Version 2: 30-minute SunButter Caramel Rolls

Total time: 30 minutes


1 can nut-free crescent rolls

2/3 c. SunButter + 1/4 c. SunButter

3 Tbsp. cinnamon

1/4 c. butter

1/4 c. brown sugar + 1/2 c. brown sugar

1/2 c. ice cream


Preheat oven to 375 degrees F. Spray square cake pan with nonstick spray. Roll out all crescent rolls (do not separate into triangles, just pinch together the seams so you have one large rectangular piece). In saucepan, melt together 2/3 c. SunButter and 1/4 c. brown sugar. Heat just until combined. Add cinnamon, then stir. Spread mixture onto dough, leaving about 1/4 inch of just dough around edges. Starting at one short end roll up dough into log. Slice into 8 rolls. Place in cake pan. In saucepan, melt together 1/4 c. SunButter, butter, 1/2 c. brown sugar and ice cream, not to boiling but enough to heat together. Pour over rolls. Bake 15 minutes, or until rolls are a bit browned. Invert pan onto serving plate.

Version 3: Overnight SunButter Caramel Rolls

Total time: At least 8 hours (the dough needs time to rise overnight; prep and baking is about 30 minutes)


1, 1 lb. loaf frozen bread dough, thawed

2/3 c. SunButter + 1/4 c. SunButter

3 Tbsp. cinnamon

1/4 c. butter

1/4 c. brown sugar + 1/2 c. brown sugar

1/2 c. ice cream


The night before, spray 9″ x 13″ pan with nonstick spray. Roll out dough into one large rectangular piece about 1/2 inch thick. In saucepan, melt together 2/3 c. SunButter and 1/4 c. brown sugar. Add cinnamon, then stir. Spread mixture onto dough, leaving about 1/4 inch of just dough around edges. Starting at one short end roll up dough into log. Slice into 12 rolls. Place in pan.

SunButter Caramel Rolls, ready to rise overnight for a delightful morning treat.

In another saucepan, melt together 1/4 c. SunButter, butter, 1/2 c. brown sugar and ice cream, not to boiling but enough to heat together. Pour over rolls. Cover with plastic wrap coated with nonstick spray and leave overnight on counter to rise.

SunButter Caramel Rolls.

In the morning, remove plastic wrap, preheat oven to 375 degrees F.

SunButter Caramel Rolls, in the early morning light, ready for baking.

Bake 15 minutes, or until rolls are a bit browned. Invert pan onto serving plate.

The Sun’s Energy Bars: Nut-Free Power!

Thursday, April 3rd, 2014

Save time and money but burn up some energy making these Homemade SunButter Nut-Free Energy Bars. It’s alright, you’ll replenish your energy with just the right blend of protein, good carbs and of course the great taste of SunButter! These are great for breakfast, an afternoon snack, as a nut-free school lunch addition, post workout recovery snack and to stash in sports and workout bags for quick re-fueling!

 SunButter Nut-Free Energy Bars fuel you through your days!

The Sun’s Energy Bars


1 c. quick cooking rolled oats
1/2 c. raw unsalted sunflower seeds
1/2 c. toasted wheat germ
1/4 c. whole wheat flour
1/2 c. raisins
1/2 c. pitted dates (fresh or dried)
1/2 c. powdered nonfat dry milk
1/2 tsp. ground cinnamon
3 Tbsp. pure maple syrup
3 – 4 Tbsp. SunButter (depending on the consistency you’d like)


Preheat oven to 350 degrees F. Coat a 9″ x 13″ baking pan with cooking spray. Place all ingredients except the syrup and SunButter in a food processor and pulse until the mixture is finely chopped. Add the syrup and 2 Tbsp. SunButter and pulse until the mixture is well combined. It will resemble a coarse paste. Add more SunButter if you like softer energy bars. Press evenly into pan. Score into bars, depending on the size you prefer.

Bake until just done and a bit brown, about 15 minutes. Cut along scored lines. Cool. Keeps in refrigerator for up to one week, but they never last that long here!


How to Travel with Food Allergies (advice from a mom & flight attendant)

Monday, March 31st, 2014

Traveling for spring break? Or looking ahead to summer trips? If you or someone in your family has food allergies, you can have a safe trip. It just takes a little forethought and preparation.

That’s the advice of Official SunButter Blogger Daniella Knell, owner of Smart Allergy~Friendly Education. She’s a mom to two kids who have six of the top eight food allergens plus a few extras. Daniella is also an airline flight attendant, so she knows the “other” side of travel with food allergies. She presents food allergy education in local schools and hospitals, offering one-on-one consulting and blogs regularly. Thanks for the guidance, Daniella! 

The BEST Tips for Traveling With Food Allergies

 #1 priority: Pack an awesome snack bag

Whether traveling by car, plane or train, do not leave home without a snack bag. You may look and feel like a pack mule, but you’ll be glad you have your own allergy-friendly snacks right by your side. (And other travelers may even ask to share your tasty snacks!) Our supply generally consists of fruits, veggies, and our favorite egg-free, dairy-free, tree-nut free and peanut-free snacks.  As we head out on any longer trip, I have SunButter On-The-Go Snack Packs and my own homemade SunButter Protein Bars in easy reach!

SunButter Snack Packs and Daniella's Homemade Nut-Free SunButter Protein Bars make travel with food allergies smoother.

Get Daniella’s SunButter Protein Bars recipe.

Remember, you are not imposing

My main advice if you’re traveling by airplane with nut or other food allergies is to not worry about being an imposition. Only you are responsible for your safety. A few other helpful suggestions:

  1. Bring your epinephrine and Benadryl with you — and keep it with you. It won’t do you any good in the belly of the plane in your checked luggage if you have a reaction during flight.
  2. Research your particular airline’s peanut policy. Make a copy of it and carry it with you. Knowledge is power and sometimes even employees are unaware of their company’s policies.  In my 24th year of being a flight attendant, I’m well aware that we are not always on the same page.
  3. Ask the reservation agents if your peanut allergy can be added to your reservation.
  4. Double-check with the gate agents when boarding.  Ensure your ‘peanut allergy’ information is in your reservation.  If traveling with young kids, ask if it’s possible to board early so you can wipe down your seating area.  Bring your own blanket to place over the seat, if this makes you feel safer.
  5. Remind the flight attendants about your peanut allergy when you board. Remember, they have many people to take care of and your particular needs may slip their focus.  Most flight attendants are well aware of their policies, and if they’re not, you can share it with them.

You can now relax and enjoy your vacation with some calmness and confidence. And you may even chuckle a bit as your fellow passengers ask to share your traveling goodies!

Follow Daniella’s product reviews and resource ideas on  Smart Allergy~Friendly Education, Facebook, Linked In , Twitter or Pinterest.

Four SunButter Recipes on TV News Show!

Friday, March 21st, 2014

The morning crew at Fox TV in Minneapolis – St. Paul, Minnesota, recently had Chef Ross Sveback share four recipes where he simply substituted peanut butter with SunButter. Watch for yourself:
We especially enjoyed Ross’ recipes:

SunButter Bread to spread with more SunButter

Ross Sveback's SunButter Quick Bread.

photo credit:

Rolo-stuffed SunButter Cookies

Ross’ Grandma’s Special K Bars with SunButter

Savory SunButter Peanut Sauce 

Spicy "peanut" sauce, made nut-free with SunButter for delicious Thai dishes!

photo credit:

We savored Ross’ explanation of SunButter; As he says, “The first time I heard of it, I thought, ’Well this just sounds kind of odd’…but it’s absolutely delicious!” Plus, the Fox TV news crew members reacting to their first spoonfuls of SunButter made us smile. Thanks for helping spread the sunshine, gentlemen!

Nut-Free St. Patrick’s Day (Naturally!) Green Treats

Friday, March 14th, 2014

On March 17, we’re all Irish, so why not celebrate with nut-free goodies that show your Irish side?

Naturally Green

In some baked goods, SunButter actually creates a green color. Here’s the scoop:

Sunflower seeds have chlorophyll, which can interact with baking soda and/or baking powder to create a green hue in cookies, muffins, breads and other baked goods. It’s not harmful, and the rest of the year, you can avoid the green by adding a bit of lemon juice to recipes that call for SunButter and cut the amount of baking powder or soda.

See the whole green baked goods explanation.

SunButter Greenies

Allergy Friendly Cook Cybele Pascal created SunButter Greenies for her little leprechauns.

#SunButter Nut-free GREEN cookies! Just for your lil' leprechauns!

Get Cybele’s SunButter Greenies recipe.

Emily at Daily Garnish whipped up these muffins that took on a green tinge.


#Sunbutter Nut-free GREEN muffins! PERFECT for St.Patty's Day!

Get Emily’s SunButter Muffins recipe.

Irish Soda Bread

We couldn’t develop a tasty version of this with SunButter, and even spreading SunButter on it just wasn’t right, but we know lots of you are gluten-free, so we’re sharing this gluten-free, dairy-free Irish Soda Bread recipe from Living Without:

Irish Soda Bread

Get the Gluten-Free Irish Soda Bread recipe.

Scoop up pub fare

This SunButter Hummus from Karen at KitchenTreaty goes well with pita chips, crackers, carrots, celery and, of course, green beer.

#SunButter Hummus! So GOOD and so HEALTHY!

Get this SunButter Hummus recipe.

Happy St. Patrick’s Day! Let us know your favorite seasonal recipes in the comment here, too, aye?

Nut-Free SunButter Tart (Two Variations!)

Tuesday, March 11th, 2014

Nut-free, sugar-free and gluten-free? As Bethany, who Instagrams as @lilsipper, says: “Yup! It’s real life!” So we’re sharing recipes for her version, and a version of our own Nut-Free SunButter Tart.

Nut-Free SunButter Tart

Nut-Free SunButter Tart is quick and easy to make!



(All amounts depend on the size of your tart pan)

Ground raisins

Raw gluten-free oats

Greek yogurt

Unflavored gelatin (powder)

Coconut oil


Raw cacao powder


Stir raisins and oats together, press into bottom of pan or glass. Combine yogurt and gelatin, pour onto crust. Freeze. In bowl or saucepan, melt together SunButter and a bit of coconut oil. Pour over frozen yogurt mixture. Freeze again. Melt coconut oil and add cacao powder to taste, pour over frozen tart. Sauce freezes automatically. Enjoy!

SunButter SunButter Tart

SunButter Tart with strawberry filling and layers of delicious nut-free toppings.

For our version, we used SunButter in the crust (instead of raisins) and strawberry yogurt.

Same ingredients as Bethany’s recipe, above.


Combine SunButter and oats.

SunButter and oats combine for a nice crust in this Nut-Free SunButter Tart.


Press into bottom of pan or dish.

Crust for Nut-Free SunButter Tart.

Freeze at least 15 minutes. Meanwhile, combine yogurt and gelatin.

Yogurt and gelatin combine for the filling to this Nut-Free SunButter Tart.

Layer into pan or bowl.

SunButter Nut-Free Tart with Strawberry Yogurt filling.

Freeze for another 15 minutes or so. Meanwhile, melt coconut oil and add just enough to SunButter to thin it a bit. Pour over yogurt mixture and return to freezer for at least 10 minutes.

Melted Coconut Oil and SunButter and the third layer in this Nut-Free SunButter Tart.

Combine more melted coconut oil with cacao powder.

Cacao Powder and Coconut Oil are the final topping for this Nut-Free SunButter Tart.

Pour over tart, it will freeze immediately. Enjoy!

Refreshing yet decadent Nut-Free SunButter Tart.



National Pack Your Lunch Day Nut-Free Ideas

Monday, March 10th, 2014

Who says kids get all the lunch fun? We’ve noticed more adults packing up lunches so they get exactly what fuels them through their afternoons at offices, schools and other work and play places. In honor of Pack Your Lunch Day, March 10, here are three fresh (most literally!) ideas for you and your kids:

1. Checklist of good stuff and goodies

Check out the many lunches that Kendra, who blogs at BitingTheHandThatFeedsYou, packs up for herself (no boring lettuce salads here!):

Delicious lunch for school -- or for work!

Like this one, each lunch has protein, grain(s), fruits, veggies and of course a treat!

Protein – SunButter (for dipping my crackers, apples, and veggies)
Grain - Black rice crackers
Fruits - Organic raspberries
Veggies - Organic carrots and sugar snap peas
Treat! - Homemade gluten-free sandwich cookies (we recommend these MOREOs sandwich cookies)

See all Kendra’s lunches.

2. Kids, then parents

Our friend Keeley McGuire started packing lunches for her lucky daughter. That has now evolved into also packing lunches for working parents like herself! So as you pack up a lunch for your son or daughter, also pack one for you. Benefit: Smoother mornings! See all Keeley’s parent lunch ideas like these yummy winners:

Pack lunches for the kids -- then a healthy lunch for yourself!

Keeley McGuire also packes lunches for busy working parents (like herself!).

3. Take your pick from this list

Pick out your lunch from this list of nut-free lunch items by Amanda of Mommy of Two Little Monkeys.

Amanda's list of nut-free lunch items. Take your pick and pack it up!See Amanda’s whole list. 

Whatever you pack for lunch, let us know what fuels you through your afternoons! We’re always looking for new allergy friendly lunch ideas.

Giant SunButter Nut-Free Chocolate Chunk Cookies

Thursday, March 6th, 2014

When a food blogger tweets that her Giant SunButter Chocolate Chunk Cookies are “the best cookies I’ve ever made,” we just must make them, too! These are gluten-free, dairy-free and paleo. We adapted the recipe so it’s nut-free, too! Thanks, Gina, of

Giant Nut-Free SunButter Chocolate Cookies.

Photo from Gina at

Giant SunButter Chocolate Chunk Cookies

Adapted from Gina at, who adapted the recipe from Jui at PaleOMG .


1 c. SunButter (we used Natural)

1 egg, beaten

2 tsp. vanilla extract

1/3 c. maple syrup

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. coarse sea salt (more to sprinkle on top if desired)

1 c. Enjoy Life Semi-Sweet Chocolate Mega Chunks


Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Place SunButter in a large mixing bowl.

SunButter is the tasty, nut-free start to these giant cookies.

Add all ingredients except the chocolate chunks. Mix.

Just a few simple ingredients and few easy steps create these SunButter Giant Cookies.

Once the batter comes together, fold in chocolate chunks. Scoop batter onto the baking sheet to form six cookies.

Giant SunButter and Chocolate Chunk Cookies, all ready for baking!

If desired, sprinkle a bit of sea salt on top of cookies. Bake for 18-20 minutes, or until golden brown. Allow to cool, then enjoy cookie-monster style!

Are these the best cookies we’ve ever made? Let us just have another bite, and we’ll let you know…

SunButter and Chocolate Chunk Cookies: Nut-free, gluten-free and paleo too!


Nut-Free SunButter “King Cakes” for Mardi Gras

Monday, March 3rd, 2014

Celebrating holidays are always a fun time to get creative in the kitchen and experiment with new recipes. We turned to Meaghan Grettano (who prefers SunButter Organic Unsweetened!) for a Mardi-Gras inspired recipe. You amazed us again, Meaghan!

Mardi-Gras is tomorrow (March 4), so I wanted to come up with a kid-friendly, nut-free way to celebrate! Cake balls are so easy to make and so much fun for adults and kids alike. This is my first go making them with SunButter and these are so delicious! So go ahead, gear up for Fat Tuesday with my little SunButter King Cakes and laissez les bon temps rouler! (let the good times roll!)

More from SunButter Official Blogger Ambassador Meaghan. 

Nut-Free SunButter Mardi Gras “King Cakes”

Nut-Free SunButter "King Cakes," (cake pops) all decorated for Mardi Gras!


1 box vanilla cake, prepared (I used ½ of an Arrowhead Mills boxed cake mix)

SunButter Organic (amount depends on how moist your cake is to start off; I used approximately 2 heaping spoonfuls)

2 packages of white baking chocolate

1½ Tbsp. cinnamon

Yellow, green & purple sprinkles


Prepare cake mix according to package directions. After cake is cooked and cooled, crumble half of it into a large mixing bowl.

Crumbled cake mix is the base for these nut-free SunButter cake pops.

Begin to add in the SunButter and cinnamon and mix well. The amount you add will depend on the moistness of your cake. I used two heaping spoonfuls.

SunButter and cinnamon add just the right consistency and flavors for these nut-free cake pops.

I mixed it in with my fingers as this simply works best! It’s a messy job but it’ll be so worth it! You want the consistency to be crumbly, yet formable. You want to be able to easily mold it into balls.

SunButter moistens up premade cake for cake pops.

Roll mixture into balls and place on a wax paper lined cookie sheet. I like to do this by hand. Makes approximately 20 cake balls but your amount will depend on how large or small you make them. Bite sized is best!

Bite-sized cake pops, ready for the freezer, then for decorating!

Place rolled cake balls in the freezer for about 15 minutes to chill them. This is an important step so that they won’t crumble and break in the warm, melted chocolate. Don’t leave them in the freezer too long or they will be sure to freeze!

Melt white chocolate per directions on package.

Dip cake balls into melted chocolate. I used a toothpick to dip them in the chocolate and a small spatula to wipe off the excess chocolate dripping. Place on a wax paper lined cookie sheet.

Nut-Free SunButter Cake Pops, dressed up as "King Cake" for Mardi Gras.

Decorate with your sprinkles. Work quickly here as the chocolate dries fast. Celebrate and enjoy!

Nut-Free SunButter Cake Pops, dressed up as King Cake for Mardi Gras!

Note about the sprinkles: I use India Tree sparkling sugar and decorating set to make mine. I stay away from all artificial coloring! My colors may look a little different but I love the uniqueness of them and feel so good about not giving my kiddos the chemical colors.

Decorate your baked good with NO artificial food dyes in these colored sprinkles from India Tree.