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!

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!