Hey SunButter® fans! With the holiday season upon us, it’s especially fitting that SunButter® has been featured again on the Simply…Gluten-free website. Take a peek at the finished product and read the recipe for SunButter Truffles here. They’re gluten-free and dairy-free…and delicious!
Enjoy!
(To find other recipes featuring SunButter® on the Simply…Gluten-free website, simply enter “SunButter” in the “Search Carol’s Blog” search window.)
Adapting recipes is one of my hobbies. The other day, it was too hot to turn on the oven, yet I needed a cool dessert for an office potluck lunch. Enter: SunButter®, in the Frozen SunButter Pie recipe. I also wanted to gather my colleagues’ impressions of the flavors and textures.
This dessert was quick and easy to make, affordable and got rave reviews. Best of all, it was simple to adapt.
Layering the whipped topping into a graham cracker crust
Adaptations: Those sensitive to possible allergens in the graham crust could do this without the crust in a pie dish or in 6 – 8 individual dishes (great for kids, who would each get their own serving). The layers turn out pretty in a clear glass sundae dish.
Spreading on the jam
Adaptation: I used raspberry because fresh raspberries are now in season. You could use any jam or jelly that you and your family prefer. What sweet berry flavor doesn’t go with the slightly salty flavor of sunflower seeds? One colleague noticed the texture of the raspberry seeds didn’t quite jive with the sunflower seeds sprinkled on top. Next time, I’ll try jelly or a fruit spread without seeds.
Blending the SunButter® and cold milk, then instant pudding mix and whipped topping
Adaptations: I used vanilla pudding mix, but was tempted by the cheesecake flavor.
Some pudding mixes and whipped toppings do contain milk, so if that’s an allergy concern, look for mixes or whipped toppings that are milk-free.
Filling the SunButter® pie
Adaptations: We did eat this frozen, so it was refreshing. It would also be good as a cream pie after an hour or so in the refrigerator. I topped it with fresh raspberries and sunflower seeds. You could drizzle on other flavored syrups as well. Careful to read the allergen labels. It would be pretty with a sprig of mint or candied cranberries, depending on the season and occasion.
Taste testing SunButter Frozen Pie
“It’s good.”
“I don’t like SunButter plain, but this is tasty.”
“Mmmmmmmm.”
“It’s very different but delicious.”
“Not too light; not too heavy.”
Affordable nut-free dessert
I spent $17.80 on ingredients for the SunButter® Frozen Pie. I still have nearly-full jars of the jam, SunButter® and sunflower seeds. (I ate the rest of the fresh raspberries while the pie chilled.) To me, that’s a fair value. And I have happy office-mates who were good sports putting up with me adapting yet another recipe.
We’d love to hear your SunButter® recipes. How do you adapt recipes? What have you created lately?
Nothing says summer like grilling. At our office on the northern plains, summer Fridays are a commodity as valuable as what our farmers grow: wheat, sugar beets and sunflowers (many of which are then made into SunButter, of course).
It’s a long-standing tradition to grill lunch on Fridays for our employees and clients.
Here’s something we’d never grilled before: Pizza. And not just pizza: SunButter® Pizza. On a wood pellet-fired WoodMaster grill.
NOTE: When using a WoodMaster pellet grill
Watch SunButter® Pizza grilling and taste-test reactions
The SunButter menu:
From our Grillmaster
How to make grilled pizza
We’d love to hear your SunButter® recipes. What have you created lately?
Chocolate Chip SunButter® Brownies
Last spring I challenged people around the office try SunButter® recipes and share their creations with the office. It seemed like a constant SunButter® feast for a while, but then we went through a little dry spell—until now.
My co-worker, Mandy, took a jar of SunButter® home and came back the next morning with these rich, moist and gooey SunButter® brownies. The recipe called for peanut butter but she substituted SunButter. They were very creamy, which made them very rich. Perfect with a cup of joe and perfectly acceptable for breakfast, right—especially if you add the optional ingredient at the end of the recipe.
I slipped a tablet nearby the plate of SunButter® brownies and collected comments. Here are just a few:
I didn’t notice the greenness myself. But as soon as I saw at least two comments about it, I remembered reading this statement about green cookies on the SunButter® website.
The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked causing the green color as the product cools.
So here’s the culprit. And the fix. Something to keep in mind when [substituting SunButter® for recipes with peanut butter.
When substituting SunButter® in your existing recipe, you may have to reduce the baking soda/powder by approx. 1/3 to start. Depending on the recipe, even a splash of lemon juice could help.
Here’s the recipe:
Chocolate Chip SunButter® Brownies
Oven: 350 degrees
1 cup sugar
1 cup brown sugar
2/3 cup margarine
1 cup SunButter®(Mandy used creamy)
4 eggs
2 cup flour
2 tsp baking soda (reduce to approx 1 1/3 tsp to avoid the green)
1/2 tsp salt
2 tsp vanilla
1 package chocolate chips (make sure to check the package for allergy information)
Optional ingredient: add oatmeal.
Cream the sugar, brown sugar and margarine. Add the SunButter® and whip until fluffy. Add the eggs and blend well. Next add the dry ingredients. Last add the vanilla and chocolate chips. Spread into a 9 x 13 pan (does not need to be greased). Bake at 350 for 35-40 mins (suggest checking at 30 mins). DO NOT OVERBAKE.
Give them a try or check out our website for more ideas. Stop back here, too. In just another day or so we’ll be posting a video from last Friday when we made SunButter® pizzas on the grill along with a really good dessert.
Certified Kosher: 
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