Win the New “No Nuts For Santa” Book and SunButter

Tuesday, December 16th, 2014

Santa, allergic to peanuts? Who knew?

That’s the premise of a charming new children’s picture book, written by Tarra Kiamos Andrews, a former teacher and now stay-at-home mom to two kiddos, one of whom has food allergies. Here are Olivia and Logan, reading their mom’s creation. Of course the main characters share their names!

“I started looking around for holiday books that addressed food allergies for kids,” she explains. “And there are very few. So I wrote one.”

Olivia, also the main character in this children's book, reads about someone else with food allergies: Santa!

The synopsis: On Christmas Eve, Olivia’s mother shares a magical secret with her…just like Olivia, Santa has food allergies as well. Peanuts and tree nuts are on the naughty list!

Olivia is determined to make nut-free cookies for Santa, so she and her little brother, Logan, do just that! As she waits for Santa, Olivia can’t help thinking about his reindeer. Will they like the nut-free cookies? Olivia gets her answer when she wakes up to a charming letter from Santa on Christmas morning!

SunButter is proud to sponsor an Instagram contest featuring Tarra’s book and of course our favorite holiday cookie ingredient, SunButter! Ten people will win a jar of SunButter and a signed copy of the book.

How to win

Enter to win on Instagram by posting a photo of your favorite peanut-free cookie recipe that you’ll leave out for Santa with the hashtag #SunButterForSanta. You can also simply regram the photo from our Instagram feed.

Double entries if your recipe includes SunButter. We’ll pick 10 random winners on Thursday, December 18. Tarra will even personalize the book inscription to your favorite food allergy reader!

Good luck and happy baking (and reading!).

Enter to win this new children's book and a jar of SunButter on Instagram!


Here’s our entry:

SunButter Reindeer Cookies

Nut-free SunButter Reindeer Cookies are perfect to leave out for the guy in red on Christmas Eve.


3/4 c. SunButter
1 1/4 c. granulated sugar
1/2 c. shortening
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
Melted nut-free chocolate to pipe on antlers


Preheat oven to 375°F. Combine SunButter, sugar, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and mix. In a separate bowl, combine flour, baking soda and salt. Add to the SunButter mixture. Mix until blended.

Form dough into 1-inch balls and place on cookie sheet.  Bake 8 – 9 minutes, until set.  Remove from oven. When cool, pipe chocolate onto cookies for antlers and eyes. Use a dab of SunButter to adhere the candies as noses!


SunButter Reindeer Cookies Variation

Hello, nut free Rudolph! SunButter Reindeer Cookies.


Substitute brown sugar for the granulated sugar and use regular size nut-free chocolate candies for noses; mini nut-free chocolate candies for eyes and chocolate covered mini pretzels for antlers. Press them into the cookies right after removing from oven. Here’s part of our herd (because, according to our younger bakers, there’s only ONE Rudolph.)

Nut free SunButter Reindeer Cookies!



A Nutritionist Shares Three Delicious Reasons to Eat Sunflower Seeds

Wednesday, December 10th, 2014

“I don’t have food allergies, but I have clients who do. And I need to be eating Vitamin E-rich foods. Guess what? Sunflower seeds are the richest source!” That’s our friend Sarah, nutritionist and founder of Eat 2 Run Sports Nutrition. Always in training for her next marathon, she runs 60 – 70 miles each week around her home in Vancouver, B.C., and helps clients find the right fuel for their own training programs (training for simply living life counts too!).

Sarah C of Eat2Run breaks down the benefits of sunflower seeds (and SunButter!).

Sarah breaks down the benefits of sunflower seeds, and shares her recipes for SunButter Fudge Cookies and SunButter Pumpkin Mini Muffins, which are free of peanuts, tree nuts and gluten, too. Cookies? From a marathoner? We’re all in! Thanks, Sarah.

I was first introduced to SunButter when searching for an alternative to nut butters for a client. Initially I figured it was a great option to have in my back pocket for those with allergies to peanuts, tree nuts and gluten sensitivities. I also recalled that sunflower seeds are quite nutritious, so I did a little further research. Indeed, it turns out they have more to offer us than I’d originally anticipated. I now recommend SunButter to everyone! Here’s why:

1. Excellent Source of Vitamin E (potent antioxidant)

I don’t have food allergies myself, but I’ve pinpointed a few sensitivities such as dairy and gluten. Despite this, I reach for SunButter regularly simply due to its amazing nutrient profile. For example, it’s an excellent source of vitamin E, which is incredibly important as it has the ability to disarm free radicals. This mechanism protects our cells from the damage that would otherwise occur (such as aging, slow healing, lowered immune system and chronic diseases such as heart disease and cancer).

For the record, free radicals come to us through processed foods (including many common cooking oils), chemicals, drugs (recreational and prescription), stress (both emotional and physical), air pollution and exhaust, cigarette smoke, and radiation (X-rays, UV rays). Faced with the impossibility of avoiding all sources of free radicals, our most favourable solution is to increase our intake of antioxidants in order to help disarm the free radicals: and vitamin E is one of the most potent.

Source Serving size Amount of Vitamin E (as %DV)
Sunflower Seeds ¼ cup 82%
SunButter 2 Tbsp (32g) 49%
Almonds ¼ cup 40%
Almond Butter 2 Tbsp (32g) 51%
Spinach, cooked, boiled, drained 1 cup 25%
Spinach, raw 1 cup 4%
Avocado ½ of the avocado 14%

2. Lots of Vitamin B1 (converts carbohydrates and fats to energy)

The majority of my clients come to me with energy complaints. While many factors contribute to fatigue, eating both nutrient-dense foods as well as adequate food sources of B-vitamins can help by converting the food we eat into actual energy (B-vitamins help our bodies to handle stress better, too).

Luckily, sunflower seeds contain 47% daily value for B1 (per ¼ cup). Many foods are good sources of B1 but sunflower seeds rank among the top five (the others are asparagus, green peas, flax seeds and Brussels sprouts).

3. Great Source of Magnesium

I work with athletes who are constantly putting themselves through hard workouts. In order to help relax their muscles afterwards it’s beneficial to choose foods rich in magnesium, a muscle relaxant. Magnesium can also help those who have sleep trouble: it helps them fall asleep faster and stay asleep longer. Sunflower seeds offer us 28% DV (per ¼ cup) and rank among the 10 best sources (which also include pumpkin seeds, spinach, tofu, quinoa, sesame seeds and black beans).

You can see now why I’ve chosen to incorporate sunflower seeds and SunButter into my own daily nutritional habits as well as my clients. To get your daily dose of sunflower seeds, of course you can eat SunButter by the spoonful, spread it on your toast or dip your apple slices into it, but if you want to get a little more creative then try adding SunButter to your cookies and muffins, such as these Chocolate Fudge Cookies or Pumpkin Mini Muffins.

Sarah's SunButter Chocolate Cookies, free of gluten, peanuts and tree nuts: full of energy!

SunButter Chocolate Fudge Cookies

These are free of peanuts, tree nuts, gluten and are vegan! Makes 24 cookies.


1½ c. mashed banana

1 c. instant rolled oats

1 c. ground oats (oat flour)

¼ c. SunButter

¼ c. coconut oil, melted

¼ c. raw cacao powder

¼ c. coconut flakes

¼ c. maple syrup

¼ c. nut-free dark chocolate chunks (or chocolate chips)

1 tsp. sea salt


Heat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl beat together all the ingredients. Drop by tablespoonfuls onto the lined baking sheet and bake for 14 minutes. Store in refrigerator (they freeze well also).

Sarah's SunButter Pumpkin Muffins are free of gluten, tree nuts, peanuts and dairy.

SunButter Pumpkin Mini Muffins

These are free of peanuts, tree nuts, gluten, dairy and grains.


2 eggs, beaten

½ c. pumpkin puree

½ c. SunButter

½ c. coconut oil, melted

1/3 c. maple syrup

2-3 tsp. cinnamon

1 tsp. vanilla

½ tsp. sea salt

2 tsp. baking powder

1/3 c. coconut flour

¼ c. nut-free chocolate chips or dried cranberries (optional)


Heat oven to 350 degrees F and line two mini muffin tins with 24 mini paper muffin cups. In a large bowl, whisk together the eggs, pumpkin, SunButter, oil, maple syrup, cinnamon, vanilla and salt. Beat well. Fold in the baking powder and coconut flour. Add the chocolate chips or dried cranberries if desired. Divide between the 24 mini muffin cups. Bake for 20 minutes. Cool completely.

Catch up with Sarah for more nutrition tips and delicious recipes!

Nutritionist and Marathoner Sarah C shares the benefits of sunflower seeds and two of her favorite SunButter recipes!






What To Do with Your Thanksgiving Leftovers (6 Nut-Free Recipes!)

Wednesday, November 26th, 2014

You did it! You planned, prepared and pulled off a (nearly) perfect Thanksgiving Day feast!

Now, what to do with the Thanksgiving leftovers? Here are six recipe ideas, free of peanuts and tree nuts, that will fuel you through holiday shopping, couch sitting, board games, outdoor fun and, yes, a bit more football.

Transform Turkey Leftovers

Whip up this Asian-fare inspired sauce and serve it with sliced turkey. It’s great on a bed of lettuce, in a wrap, on this Pad Thai Pizza and over noodles.

Use nut-free SunButter "peanut" sauce for an Asian zing wrap.


1/2 c. SunButter

1/2 c. water

1/4 c. lime juice

1 Tbsp. soy sauce

4 tsp. sugar

1 Tbsp. red chili paste

2 Tbsp. finely chopped sunflower seeds


In medium bowl, whisk together SunButter and water. Whisk in lime juice, soy sauce, sugar and chili paste, then the sunflower seeds. Refrigerate in covered container.

Drink Up Your Pumpkin Pie

Create a Pumpkin Pie SunButter Smoothie! Put a slice of pumpkin pie, a few ice cubes, 2 Tbsp. milk and 1 Tbsp. SunButter into a blender. Blend until mixed together. The SunButter adds nice protein and fiber, so this is a filling smoothie.

Nut-free smoothie combines the best flavors of autumn!

Make Magic with Cranberry Sauce

Use cranberry sauce instead of the rhubarb in this recipe for bread/muffins, perfect for a quick snack, lunch on-the-go or breakfast come Monday morning! We’ve adapted the recipe below.

Inspired by a church cookbook recipe, these Rhubarb SunButter muffins are nut-free, dairy-free and heavenly!



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

1/2 c. cranberry sauce

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.

Spice Up Green Bean Casserole

Add a bit of soy sauce and melted SunButter to green bean casserole for a flavorful twist.

Jazz Up Sweet Potatoes

Top a serving of sweet potatoes with SunButter for a savory combination.

Leftover Thanksgiving Sweet Potatoes, freshened up with a dollop of SunButter!

Reinvent Rolls

Create mini sandwiches on leftover rolls. Try SunButter and jam, but also pair SunButter with one or more of these perfect partners: sliced bananas, honey, maple syrup, fresh berries, marshmallow fluff or a sprinkle of cinnamon. These are perfect peanut- and tree nut-free sandwiches for a day out and about with your family. And to pack into lunch boxes on Monday morning when you send your “turkeys’ back to school!

Happy Holidays from your friends at SunButter, who happen to love leftovers.


Gobble-Worthy SunButter Nut-Free Harvest Cookies

Wednesday, November 19th, 2014

Pumpkin pie can share the spotlight this time of year, especially when it’s with these SunButter Nut-Free Harvest Cookies. They’re easy to mix up, decorate and serve. We even have a chocolate version! Add them to your Thanksgiving desserts table, other holiday events–and wrap up as sweet hostess or other gifts!

SunButter Thanksgiving Cookies are fun to make, decorate and share!

SunButter Nut-Free Harvest Cookies


1 c. SunButter (we used SunButter Creamy)

3/4 c. granulated sugar

3/4 c. packed sugar

2 eggs

1/3 c. milk

1 tsp. vanilla extract

2 1/2 c. flour

(optional: for chocolate cookies, use 2 1/4 c. flour + 1/4 c. peanut and tree nut-free cocoa powder)

1/4 tsp. baking powder

1/4 tsp. baking soda


Cream together SunButter and sugars until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour (plus cocoa if using that option), baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees F. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with cookie cutters. Place on ungreased baking sheets. Bake 7-9 minutes. Cool a few minutes and remove from baking sheets. Cool. Frost and decorate as desired!

  1. A fresh twist on traditional sugar cutout cookies makes these harvest cutout cookies extra tasty!


Santa-Approved Nut-Free Holiday Cookies

Monday, November 10th, 2014

Fond memories of baking cherished holiday cookies with your parents, grandparents and other family members? Us, too.

We’re also now sensitive to food allergies.Continue to spread holiday cheer all over your kitchen with these nut-free holiday cookies! Let’s begin with these SunButter Cut Out Cookies that have a bit richer flavor than the traditional sugar cookie recipes. Won’t these be beautiful on your holiday cookie platters? Kids will love carefully selecting which cookies to set out for Santa on Christmas Eve, too!

SunButter Holiday Cut Out Cookies

A savory twist on traditional cut out cookies, try SunButter Cut Out Cookies on your holiday cookie platters!


1 c. shortening

1 c. SunButter (we used SunButter No Sugar Added)

1 c. sugar

1 c. firmly packed light brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1/2 tsp. baking soda


Preheat oven to 350 degrees F. In a large mixing bowl cream together shortening and SunButter. Gradually add sugars, blending well. Add eggs, one at a time, and beat until smooth. Add vanilla. In separate bowl, mix together flour and baking soda. Stir into SunButter mixture. Divide dough into two parts. Roll out to 1/4-inch thickness on lightly floured surface. Cut out, place on baking sheet. Bake 8 – 10 minutes or until lightly browned. Remove from sheets, cool and decorate! Store in airtight container.


SunButter is a perfect direct peanut butter substitute in these holiday favorites, which become delightful SunBlossoms!

Next up, of course, are these cookie-tray must-have Blossom Cookies. SunButter is a straight-up direct peanut butter replacement in recipes. In fact, we used the recipe right off the bag of Hershey’s Milk Chocolate Kisses, simply using SunButter instead of peanut butter. (We also reduced the baking soda to avoid the “green” hue possible when baking with SunButter. More on that here.)


1/2 c. shortening

3/4 c. SunButter (we used SunButter Creamy)

1/3 c. sugar

1/3 c. firmly packed light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

1 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

Additional sugar

Hershey’s Kisses Milk Chocolate Candies


Preheat oven to 375 degrees F. Remove wrappers from Kisses. Beat shortening and SunButter in large bowl until well-blended Add 1/3 c. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into SunButter mixture. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. Bake 8 – 10 minutes or until lightly browned. Immediately press a Kiss into the center of each cookie; cookie will crack around edges. Remove from sheet to wire rack. Cool completely.

Our adorable young friend Grace makes a batch:


SunButter Chocolate Gingerbread Cookies

Add SunButter Chocolate Gingerbread to your nut-free holiday baking!


1/4 c. butter, softened

1/4 c. SunButter (we used SunButter Organic)

3/4 c. firmly packed dark brown sugar

1/2 c. dark corn syrup

1/4 c. molasses

1 egg

3 c. flour

1/2 c. cocoa

1 tsp. ground ginger

1 tsp. ground cloves


Blend together butter, SunButter, brown sugar, corn syrup and molasses. Add egg and beat until smooth. Add flour, cocoa and spices. Cover and chill at least 1 hour. Preheat oven to 325 degrees F. On a lightly-floured surface with flour-coated rolling pin, roll out dough to about 1/8-ich thickness. Cut with cookie cutters and place on ungreased baking sheets. Bake 8 – 12 minutes. Cool and remove from baking sheets. Decorate, serve and enjoy!

Your Sweetest Nut-Free Holiday: Three Candy Recipes

Monday, November 10th, 2014

This season, sweets are for sharing! Spread holiday cheer with these nut-free candies, perfect to serve at holiday gatherings and to wrap up as charming homemade gifts.

First, this melt-in-your-mouth toffee is quick and easy to whip up in time for a holiday gathering or last-minute yet thoughtful, homemade gift.

SunButter Raisin Toffee

Rich, creamy SunButter Raisin Toffee melts in your mouth, making it great to serve and to wrap up to give.

Add SunButter Raisin Toffee to your holiday serving table.


1/2 c. raisins

1/4 c. butter

2 Tbsp. SunButter, divided (we used SunButter Natural)

1 c. firmly packed brown sugar

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


Spray 9″ x 13″ pan with nonstick spray. Spread raisins in pan. Meanwhile, in medium saucepan over medium heat, combine butter and 1 Tbsp. SunButter. Add brown sugar and continue stirring over medium heat. Stir constantly until syrup reaches hard crack stage (300 degrees F on candy thermometer). Remove from heat and pour over raisins. Meanwhile, melt together chocolate chips and remaining 1 Tbsp. SunButter.

When melted together, pour over toffee mixture and spread evenly. Cool and cut into squares. Store for up to 2 weeks in refrigerator or freezer, thawing before serving.

SunButter Tiger Fudge

SunButter nut-free Tiger Fudge is deceptively simple to make, and includes the delicious combination of chocolate and SunButter in a holiday favorite.

Creamy, artful SunButter Tiger Fudge adorns your holiday sweets table.


1 1/3 c. SunButter, divided (we used SunButter No Sugar Added)

16 oz. nut-free white chocolate

8 oz. nut-free milk or dark chocolate


Spray a 8-inch x 8-inch pan with nonstick spray. Place the white chocolate in a medium microwave-safe bowl.

Place the milk or dark chocolate and 1/3 cup SunButter in a separate microwave-safe bowl. Microwave the white chocolate mixture until melted and smooth, stirring after every minute. Pour half into pan. Drizzle 1/2 c. or so of SunButter over it, gently smoothing out. Refrigerate at least 30 minutes.

Remove from refrigerator and pour on remaining white chocolate. Return to refrigerator. Meanwhile, melt milk or dark chocolate and SunButter in microwave. Pour over fudge mixture. Add dollops of remaining SunButter and swirl together with a butter knife. Don’t swirl too much! Chill another 2 hours. Remove and slice into 1-inch squares.

SunButter Holiday Caramel Corn

Nut-free SunButter Caramel Corn is fun to make and decorate in your favorite seasonal colors!

Homemade nut-free caramel corn with SunButter dresses up your holiday buffet and snacks tables!


5 – 6 cups popcorn

1/2 cup Earth Balance Shortening or other dairy-free margarine

3/4 cup brown sugar

1/4 cup SunButter

1 tsp. baking soda


Pour popcorn into a large bowl. In a large saucepan, combine the margarine, brown sugar and SunButter, stirring together over medium heat. Bring to a boil. Cook, stirring constantly, for 3 minutes. Add the baking soda and stir, then remove from heat. Pour over popcorn and mix to coat. Spread onto tinfoil or wax paper to cool. Break into chunks and store in airtight container.



How to Craft Nut-Free Holidays

Monday, November 10th, 2014

This holiday season, get your little helpers in on the action with these food allergy-friendly crafts. We guarantee this special time will make for merry (albeit a bit messy) memories!

First up, capture the magic of this holiday with homemade ornaments, delightful to create and wrap up as gifts. Hint: If you can, create them in two sessions with younger kids. Mix and cut into shapes at one session; bake them at home, then bring back for the kids to decorate and wrap up in a second session.

SunButter Ornaments

Capture the magic of this holiday with homemade SunButter ornaments to treasure--and to give!


2 c. flour

1 c. salt

2 Tbsp. SunButter (we used SunButter Natural)

3/4 c. water


Mix all ingredients together. Knead dough. Chill if desired. Use rolling pin to roll out about 1/4-inch thick. Use cookie cutters or play dough tools to create shapes. Use stampers or a toothpick to draw in letters, numbers or other imprints. Use a straw to poke a hole through at the top of each (so you can hang it with ribbon, string or a hook). Bake at 275 degrees F for about 10 – 20 minutes, depending on the size of the ornaments. Cool. You can paint or add glitter to ornaments. Add a ribbon, hook or string and wrap up as a gift or hang on your tree!

SunButter Bird Feeder

It’s the season for sharing, so put together a tasty gift for your feathered friends, and enjoy watching which birds it attracts outside your windows all winter! Watch how to make this bird feeder:

Get step-by-step instructions to make a nut-free bird feeder craft with SunButter, bird seed and cardboard rolls or a pine cone.

Delightful nut-free craft your little ones and feathered friends will enjoy: SunButter Bird Feeder!

SunButter Pumpkin Pie Play Dough

Delicious-scented play dough will keep little hands creatively busy. And since it’s edible, no worries if their curiosity gets the better of them.

Keep little hands creatively busy with this edible, lovely scented SunButter Pumpkin Pie Play Dough.


1 c. flour

1 c. SunButter (we used SunButter Creamy)

3 – 4 Tbsp. pumpkin pie spice

1 – 2 drops red food coloring

3 – 4 drops yellow food coloring


Mix ingredients together. Store in airtight container.

Pumpkin Passion: Gluten-Free SunButter Pumpkin Spice Bread

Monday, November 10th, 2014

How about another Pumpkin Spice recipe? This one is for a homemade gluten-free bread that leaves your whole house smelling exactly like autumn love, with its ideal blend of SunButter, pumpkin and spices. It’s perfect with soup, salad, chili and stew. Warm up with this Gluten-Free SunButter Pumpkin Spice Bread.

SunButter Gluten-Free Pumpkin Spice Bread



1/4 c. warm water

1 package active dry yeast

1/3 c. warm milk

1 large egg, beaten

3/4 c. puréed pumpkin, either fresh or canned

2 Tbsp. SunButter

1 Tbsp. vegetable oil

3 – 4 c. gluten-free flour

1/4 c. brown sugar

1 tsp. salt

1/4 tsp. ground ginger

1/2 tsp. cinnamon

Pepitas (pumpkin seeds)


In a large bowl, stir yeast into water. Add milk, egg, pumpkin, SunButter, oil, 2 cups flour, brown sugar, salt, ginger and cinnamon to yeast mixture. Beat well. Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead to a smooth yet elastic dough. Put dough into an bowl coated with nonstick spray. Spray ball of dough. Cover with a towel and let rise until doubled, about 1 hour. Place dough on floured countertop. Divide dough in half and shape each into a load. Place on baking sheet. Cover with a towel and let rise until almost doubled, about 45 minutes. Preheat oven to 375 degrees F. Place pepitas on top of loaves. Bake about 30 minutes or until slightly browned. Cool at least 15 minutes before slicing and enjoying!


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.