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!


Delectable Nut-Free SunButter Sea Salt Caramel Bars

Wednesday, August 27th, 2014

Just a hint of autumn is in the air, which is the season for creamy caramel. We tried adding SunButter to several Caramel Bars recipes, and this was the clear winner! You know, the perfect blend of salty and sweet, from a buttery crust and gooey caramel center to just-right topping. (These are not low-fat or low-calorie, but cut into tiny squares are a perfect bite of salty sweetness!)

Nut-Free SunButter Sea Salt Caramel Bars are a perfect blend of salty and sweet!

SunButter Sea Salt Caramel Bars



1 3/4 c. unsalted butter

1/4 c. SunButter

1 c. sugar

1 1/2 c. powdered sugar

2 Tbsp. vanilla

4 c. all-purpose flour

1 tsp. sea salt



1 bag (14 oz.) nut-free caramel candies, unwrapped

2 Tbsp. SunButter

1/3 cup heavy cream

1 tsp. sea salt



Preheat oven to 325° F. In a large bowl, combine the butter, SunButter and sugars and blend in mixer or with mixer until smooth. Add the vanilla and blend in. Add the flour and sea salt, then beat on low until smooth.

Coat a 9″ × 13″ pan with non-stick cooking spray. Press one-third of the dough evenly into the pan. Cover remaining dough and place in refrigerator. Bake crust about 20 minutes or until lightly browned. Cool at least 20 minutes.

Meanwhile, melt the caramels over the stove or in a microwave. Stir in the SunButter, then cream and sea salt. Pour the caramel filling over the crust. Spread the rest of the crust dough on top. Bake another 20 – 25 minutes or until topping is lightly brown. Cool. Cut into squares. Enjoy!

Nut-Free Sea Salt SunButter Caramel Bars are a perfect bite of butter sweet and salt!

Nut-Free Three Ingredient SunButter Cookies Recipe

Friday, August 22nd, 2014

Inspired by Erica, who blogs at Coffee And, we whipped up these super-simple yet delicious Nut-Free Three Ingredient SunButter Cookies.

Photo and recipe courtesy of Erica at Coffee And

Photo and recipe courtesy of Erica at Coffee And

These make a sweet after-school snack where the house smells of fresh-baking cookies even though busy moms and dads just rushed in the door before the kids! With guidance and permission, older kids could make these on their own, too.

Nut-Free Three-Ingredient SunButter Cookies


1 c. SunButter (we used SunButter Organic that has no added sugar or salt)

1 c. sugar

1 egg

Optional: Nut-free chocolate chips and/or sea salt

Three ingredients combine for these Nut-Free SunButter Cookies.


Nut-free chocolate chips are a possible addition to SunButter cookies.


Preheat oven to 350 degrees F. Combine SunButter, sugar and egg in bowl, mixing until well-blended.

Combine ingredients in bowl for super easy SunButter Cookies!

Place on baking sheet and down gently with fork in criss-cross pattern. If desired, sprinkle with nut-free chocolate chips and/or sea salt. Bake 10 minutes. Remove and enjoy!

Perfect as a nut-free after school snack with apples:

Three ingredient SunButter cookies pair perfectly with apple slices for a nut-free after school snack.






Irresistible Inside Out “Peanut Butter” Cups (SunButter Nut-Free Version!)

Wednesday, July 23rd, 2014

Nut-free versions of “Peanut Butter Cups” remain one of the most popular recipes we see (and sample!), so we’re really excited to share these SunButter Inside Out Nut-Free Chocolate Cups! It’s another recipe where SunButter as a peanut butter replacement is perfect. These are also free of dairy and gluten!

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

SunButter Inside Out Nut-Free Chocolate Cups


1 c. SunButter (we used SunButter Natural)

1/2 c. nut-free coconut oil

1 c. nut-free chocolate chips (we used Enjoy Life Mini Chips)

Optional toppings: coarse ground sea salt, sprinkles

Nut-free SunButter, coconut oil, chocolate chips and sea salt for our Inside Out SunButter Cups.


Line a mini muffin tin with liners.

Mini muffin pan, lined and ready for Inside Out "Peanut Butter" Cups, made with SunButter and other nut-free ingredients for a nut-free treat.

Melt the coconut oil and SunButter together.

Nut-free coconut oil and SunButter combine and set up deliciously in these sweet treats.

Pour 2 Tbsp. or so into each liner.

SunButter and nut-free coconut oil are the outside of these "Inside Out" Nut-Free SunButter cups.

Freeze about 10 minutes. Meanwhile, melt nut-free chocolate. Remove cups from freezer, add about 2 tsp. melted chocolate to each, leaving a bit of an edge around each.

Nut-free chocolate is the inside in these "Reverse" SunButter cups.

Top with 2 more Tbsp. of melted SunButter mixture.

Nut-free SunButter Cups, ready for a few minutes in the freezer to set up.

Freeze another 8 – 10 minutes or until set. If desired, sprinkle with sea salt and/or sprinkles. Store in refrigerator.

SunButter Cups in Reverse!


Nut-Free SunButter Rhubarb Crumble

Friday, July 11th, 2014

Does anything taste more like summer than a rhubarb dessert? We think not.

In our Midwestern hometowns, a patch of rhubarb is a staple in yards, from sprawling farms to suburban lots and even city rooftop gardens. Often sharing the gardens? Sunflowers! Many people call rhubarb the “pie plant,” since its stalks bake up tart, soft and delicious. Just like in the garden, we paired rhubarb with SunButter in this nut-free SunButter Rhubarb Crumble.

See if it tastes just like summer to you!

SunButter enhances familiar Rhubarb Crumble.

SunButter Rhubarb Crumble



1/4 c. SunButter

5 c. rhubarb, sliced

1/2 c. brown sugar

3 Tbsp. cornstarch

1 Tbsp. lemon juice

2 tsp. lemon zest

1/2 tsp. salt


1 c. flour

3/4 c. brown sugar

1/2 c. old fashioned oats

1/4 tsp. salt

8 Tbsp. butter, cold and cut into cubes


Preheat oven to 350 degrees F. Coat 8″ x 8″ baking dish with nonstick spray. Combine filling ingredients.

SunButter combines with other simple ingredients in filling for SunButter Rhubarb Crumble.

 Place in prepared baking dish.

SunButter combines with rhubarb and other simple ingredients for the filling in this SunButter Rhubarb Crumble.

In food processor or stand mixer, combine topping ingredients until crumbly.

Five simple ingredients in the topping for SunButter Rhubarb Crumble.


Sprinkle evenly over filling.

Topping for SunButter Rhubarb Crumble.

Bake 45 minutes. Cool at least 10 minutes.

SunButter Rhubarb Crumble, baked up and nearly ready to enjoy!

 Serve! It’s great with ice cream, where the two melt deliciously together…just like summer days melt into summer evenings.

Fresh-from-the-oven SunButter Rhubarb Crumble melts ice cream just a bit.


SunButter Gluten-Free Wild Rice Pancakes

Thursday, July 10th, 2014

We’re always interested in alternative ingredients for a twist on traditional favorites: like pancakes!

Wild rice is the grain of an aquatic grass native to North America. It actually grows in water, 2 – 4 feet deep. Minnesota grows much of it, and even has wild rice as its “state grain!”  Flooded fields, or paddies, in California, are home to commercial wild rice production, too.  Wild rice is dark, rather rich in taste–and naturally gluten-free. So we tried wild rice flour in pancakes. Nice twist, much heartier than pancakes made with gluten-free flour blends. Let us know if you whip up a batch!

SunButter Gluten-Free Wild Rice Pancakes offer a very interesting flavor and texture, plus really hearty 'cake!


1 c. gluten-free wild rice flour

1/2 tsp. gluten-free baking powder

1/4 tsp. salt

2 Tbsp. SunButter

1 tsp. vanilla

1 c. milk (or non dairy substitute)


In a medium size mixing bowl, sift together flour, baking powder and salt. In a separate bowl, combine SunButter, vanilla and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest a bit at a time. Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny. Heat griddle, spray with nonstick spray, and cook pancakes on one side, then flip when they start to bubble. Remove when cooked and serve!



SunButter Nut-Free Chicken, Fudge Pops & More (Guest Post from One Clever Blogger!)

Monday, June 30th, 2014

One of our favorite food allergy moms is Tracy Bush of Allergy Phoods. She has also built a business, written books and authors a blog on food allergies. She’s one of our Official SunButter Blogger Ambassadors, so we had her review our new SunButter Natural No Sugar Added variety. Here’s her post, packed full of great nut-free recipes, created with her signature mom love and cleverness. Thanks, Tracy!

The latest SunButter is Natural No Sugar Added. I know what you are thinking, why mess with a good thing but I have to say, this is my favorite yet! What’s in it? Two ingredients: sunflower seeds and salt. Simple yet very tasty. The consistency seems much smoother and easier to stir. And because I am a visual person, I am sharing the side-by-side comparisons to prove how smooth it is (Left, Original and Right, Natural No Sugar Added). I mean gosh, how did they get it so smooth?!

SunButter No Sugar Added spoons up just like it's other Creamy variety!

The Taste?

Still that good, old SunButter flavor but not as strong and (dare I say) if you miss peanut butter, I personally think this is pretty close to that peanut butter taste.

What Did I Do With It?

You know that I always try to come up with unique and different things to do with foods, especially since people often feel as if food allergies hinders what they can do with foods. I say, not so! It’s just about how to think of new ways to utilize what foods you can have. What I wanted to share with all of you was the idea that my daughter got all by herself. I’m sure you will see that she thinks outside of the box like I do (well, outside of the SunButter jar!)

SunButter ideas from a little sweetie!

When I asked her what she would do with SunButter if she could use it in any way, she sat up in bed and said “Finger paint that you can eat!” I was so proud of her idea that I promised to share it with all of you. (To view her video, please click HERE .)

And of course, with the weather being so cold for sooooooo long (well, it seemed like it anyway) I whipped up some Simple SunButter Muffins that were very well-received.

Nut-free simple SunButter muffins with chocolate on top!

Simple SunButter Muffins


1 c. white rice flour

Egg replacer = 1 egg

2 Tbsp. raw honey

2 Tbsp. Winona Pure Sunflower Baking Spray

2 Tbsp. gluten-free baking powder

½ tsp. sea salt

1 ½ c. nondairy milk

2 Tbsp. Natural No Sugar Added SunButter

Enjoy Life Foods chocolate chips and 8 Mega Chunks


Preheat oven to 450° F. Line a muffin pan with baking cups and set aside. In a large bowl, combine all of the ingredients except the Mega Chunks. Spoon the batter into the muffin cups, filling half way. Top with one Mega Chunk. Bake approximately 22-25 minutes or until a toothpick comes out clean.

Makes 8 muffins

Frying fail. Baking success.

As I made these, I wondered about a fried chicken recipe with SunButter. I did have a brief Elvis moment but I pushed that right out of my head and continued. I will warn you that this recipe is strictly for oven baked chicken – DO NOT FRY IT! I did and I wound up with this icky, brownish muck. Bake it for a tender, slightly crunch fried chicken with a creamy taste.

SunButter Fried Chicken (actually it's baked)Oven Fried SunButter Chicken


2 c. Glutino Gluten Free Pretzels (chopped fine)

1/2 c. cornmeal mix

1/2 tsp. paprika

1 tsp. sea salt

1/2 c. Natural No Sugar Added SunButter

1 lb. chicken fillets (cleaned and pounded thin)

Winona Pure baking spray


Preheat oven to 425 degrees F. In a large bowl, combine the chopped pretzels, cornmeal, paprika and sea salt. In another large bowl, scoop out SunButter. Place the chicken fillets into the SunButter, coating the chicken with less (rather than too much). Transfer the fillets to the crumb mixture, coat and place onto an ungreased baking sheet. Spray each prepared fillet lightly with a bit of baking spray. Bake for 10 minutes, then gently flip. Continue baking another 10 minutes or until no pink remains inside of the chicken.

*Optional- are you a spicy chicken lover? Try adding a bit of hot sauce into the SunButter before breading.


But Wait, There’s More!

Yes, this time NutriDaughter and I were both beaming with ideas to try out. We put our Nutri heads together and we each came up with one more recipe but with two variations. How about a delicious, tempting hot beverage? Oh, maybe some hot cocoa drizzled with some warmed SunButter? The result was a hot cocoa that seemed like a liquid candy bar. It hit all of our “must have” sensors.

SunButter Hot Cocoa warms up afternoons and thaws snowkids!

Sinful SunButter Cocoa


2 c. milk of your choice

4 Tbsp. sugar

5 Tbsp. cocoa

1 tsp. sea salt

1/2 tsp. vanilla

1 tsp. coconut oil

3 Tbsp. Natural No Sugar Added SunButter

Optional: Marshmallows, chocolate chips or chocolate shavings


In a medium pot, combine all of the ingredients except the SunButter and optional items. Stir with a whisk until the milk becomes hot and frothy. Pour into mugs. Warm the SunButter on low (just enough to make it melt). Add optional toppings to the prepared mugs and drizzle with warmed SunButter.

Makes approximately 2 cups

Too Hot For Cocoa?

Yes, but we have that covered too (this is where the dual recipe comes in)! Remember fudge popsicles? Is it me or is it truly impossible to find a dairy-free version out there? No need, you can make your own!

SunButter Frozen Cocoa Pops to cool you off!

SunButter Fudge Pops

Simply use the prepared recipe for “Sinful SunButter Cocoa” and pour it into the sections of a mini muffin tin. Top with your choice of toppings (marshmallows, chocolate chips or shavings, crushed allergy-friendly cookies), drizzle with softened SunButter and freeze.

Once frozen, remove the tray and let it sit on a counter top for a few minutes to soften enough to remove. Caution:  these soften very quickly so keep an eye on them. If they become too soft, simply put back into the freezer to reform and repeat. Once softened, remove and place in an airtight container. Enjoy!

Makes approximately 18 pops

But I like Non-Frozen Desserts

That’s ok too, dessert is dessert, right? Most of us have cookouts during the warmer weather and what is the most awesome cookout dessert? S’MORES! But alas, how many times have you not been able to find a suitable, safe gluten-free cracker to make a proper s’more? We didn’t either so we skipped the cracker, went straight to a chocolate sandwich (thank you Enjoy Life Foods) added a touch of Natural No Sugar Added SunButter and SunButter Challow was born! (Challow….Chocolate Mallow) Can we say YUM! Well, we did in between licking fingers and making more.

Challos! SunButter nut-free S'mores.

Innovative SunButter creations from your kitchen? We’d love to hear about it! 

Comment here or on our SunButter Facebook page or SunButter on Twitter .


SunButter Sweet Potato Crepes

Tuesday, June 17th, 2014

These nut-free crepes are a more hearty version of traditional crepes, perfect for breakfast, a brunch event or even supper when you don’t want to turn on the oven! Just a few minutes in a frypan, and these SunButter Sweet Potato Crepes are ready to enjoy.

Nut-Free SunButter Sweet Potato Crepes are simple to whip up and packed with filling, delicious nutrition!


1 1/4 c. flour

1/2 tsp. cinnamon

2/3 c. sweet potato puree

1 3/4 c. milk

2 eggs

2 Tbsp. SunButter + about 1/4 c. SunButter to use as filling

1 Tbsp. sugar

1 tsp. vanilla


Combine all ingredients (except 1/4 c. SunButter) in a blender or stand mixer and beat on low until smooth. Let rest at least 20 minutes.

Heat a smaller skillet to medium heat. Coat skillet with nonstick cooking spray, coconut oil or butter. Pour in a scant 1/4 cup batter and swirl pan to spread evenly. Cook until crepe starts to brown, flip, and cook another 30 seconds or so. Place on a platter, and use wax paper in-between crepes as you make them so they don’t stick together.
Place 1 Tbsp. SunButter on one edge of crepe and roll up. Serve!
Optional: Top with more SunButter, honey, pure maple syrup, powdered sugar and/or cinnamon.

SunButter Nut-Free Go Bananas! Cake

Friday, June 13th, 2014

School’s out for summer! Don’t panic. It’s a perfect time to get kids in on the kitchen action. For a nice baking session at home, we recommend this SunButter Nut-Free Go Bananas! Cake.

Our friends at CelebBabyLaundry sent us this Go Bananas! Cake recipe, and we eagerly adapted it so it’s nut-free and kid-friendly. As the CelebBabyLaundry team says, kids will love pouring all the ingredients into the bowl and stirring the mix–and, of course, licking the spoon!

Nut-Free SunButter Go Bananas! Cake makes a great dessert everyone will rave to you about!


4 very ripe bananas

1/4 c. sour cream

1/4 c. SunButter (we recommend Creamy or Natural)

3 eggs

1 tsp. cinnamon

1 3.4 oz banana cream pudding mix (ensure it is nut-free)

1/3 c. oil

1 box yellow cake mix (ensure it is nut-free)



Heat oven to 350 degrees F. Coat bundt pan with nonstick cooking spray or with butter and flour.

Mash bananas until creamy and smooth. Add sour cream, SunButter, eggs, cinnamon, pudding mix and oil.

Nut-free SunButter Go Bananas! Cake is quick and easy to whip up.

Mix until well blended. Add the cake mix and blend until smooth.

Pour into prepared bundt pan.

Nut-free SunButter Go Bananas! Cake, ready to bake up (and make the entire house smell delicious).

Bake 45-60 minutes or until top is golden brown and toothpick comes out clean. Cool a few minutes, remove from pan and place on platter.

SunButter Go Bananas! Cake is simply delicious on its own...or topped with powdered sugar or decadent SunButter chocolate frosting.

Cool completely.

Top with a dusting of cinnamon sugar or powdered sugar, or make this Nut-Free SunButter Chocolate Frosting from the CelebBabyLaundry recipe (we adapted it as nut-free!):

SunButter Chocolate Frosting Tops a Nut-Free SunButter Banana Cake: heaven!

Nut-Free SunButter Chocolate Frosting:

4 oz. cream cheese, softened to room temperature
4 Tbsp. SunButter (again, Creamy or Natural would work best here)
1 tsp. vanilla
1/4 c. nut-free cocoa
1 Tbsp. light corn syrup
2 c. powdered sugar
Optional: 1 c. sunflower seeds and/or 1 c. nut-free chocolate chips


Cream together cream cheese and SunButter until smooth. Add vanilla, cocoa, corn syrup, and powdered sugar and mix until smooth. Spread on cooled cake. If desired, sprinkle with sunflower seeds and/or chocolate chips.