Posts Tagged ‘SunButter recipes’

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!


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!

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.






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 Nut-Free Asian “Peanut” Sauce and Four Dishes for It!

Monday, May 12th, 2014

If you’re going nut-free, you don’t need to give up “peanut” sauce, a wonderfully creamy, zingy sauce in many Asian cuisine recipes. It’s easy, versatile and makes Indonesian and Thai recipes deliciously authentic. Here’s our SunButter Nut-Free Asian “Peanut” Sauce and Four Dishes for It!

SunButter Nut-Free “Peanut” Sauce

Nut-free "peanut" sauce uses SunButter as its creamy, zingy base!


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 (it keeps about 1 month) and use in these great recipes!

SunButter Pad Thai Pizza

SunButter Pad Thai Pizza is nut-free and perfectly savory.

Homemade crust


2 1/4 tsp. yeast (about 1 standard packet)

1 1/3 c. warm water

3 1/2 c. unbleached all-purpose flour, plus more as needed

2 Tbsp. olive oil

3/4 tsp. salt

1 Tbsp. sugar


In a large mixing bowl, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved.

The start of homemade pizza crust.
Add flour, olive oil, salt, and sugar. Mix by hand for 1 minute. Then knead for 7 minutes by hand.


Homemade pizza crust is easy to make with delicious results.


Divide into 3 even parts and place each in separate bowl lightly coated with olive oil. Turn dough over to coat all sides. Cover with plastic wrap and allow to rise 1 – 2 hours.


This homemade pizza crust recipe makes enough for 3 nice-size pies.
Punch dough down to release air. Preheat oven to 450 degrees F. One at a time, flatten each ball of dough on a lightly floured surface. Press out evenly. Brush the tops with olive oil. Push dents into the surface. Let rest 15 minutes. Bake 8 – 10 minutes.

Homemade pizza crust, ready for toppings!


For SunButter Pad Thai Pizza, spread crust with SunButter “Peanut” Sauce.


SunButter "peanut" sauce on homemade pizza crust.

Then add cooked chicken.


Chicken as the next topping on SunButter "peanut" sauce pizza.


Bake another 8 – 10 minutes and top with Asian chopped salad!


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


Roll up your favorite fillings in a tortilla. We used an avocado wrap, turkey, cheese and spinach, plus SunButter “Peanut” Sauce on the inside and on top!


SunButter "peanut" sauce is ideal on wraps.

SunButter “Peanut” Sauce Salad

Spinach, shredded cabbage, cheese, pea pods, carrots and SunButter “Peanut” Sauce as a dressing!

SunButter "peanut" sauce salad.

Soba Noodles, Chicken and SunButter “Peanut” Sauce

Soba noodles, chicken and SunButter “Peanut” Sauce.

SunButter "peanut" sauce, chicken and noodles.


Let us know what dishes you prepare with SunButter–we’re especially eager to hear about other savory creations. Comment here or on our SunButter Facebook page or SunButter on Twitter .

SunButter Berry Poppers

Monday, May 5th, 2014

Fellow chocoholics, meet Elizabeth DiBurro, blogger at Easy Breezy Life Food Allergies. It’s a clever tongue-in-cheek blog title, since she and her husband have two boys, “one with EoE and multiple severe food allergies to a long list of foods; one with no allergies,” as she explains. So how do you keep the whole family safely fed and satisfied? Focus on simplifying ingredients and preparations. She makes nearly all their food from scratch, using recipes she adapts. Elizabeth is one of our Official SunButter Blogger Ambassadors, and one of our very favorite recipes is her SunButter Berry Poppers. Thanks, Elizabeth, for an “easy, breezy” approach to food allergies–and chocolate!

Easy Breezy Life SunButter Berry Poppers

Nut-free, gluten-free SunButter Berry Poppers are also free of all top 8 food allergens.


1 bag of allergy-free chocolate

1/2 c. SunButter

1 bag frozen berries (I used raspberries)


Empty the allergy-free chocolate into a double boiler and cook on low heat. (I used a small metal bowl on top of a small pot of water, making sure the water does not touch the bottom of the bowl)  You can also melt your chocolate in the microwave but I prefer the double boiler because it keeps the chocolate at the right consistent temperature.

Line one cookie sheet with waxed paper.

Add SunButter to a small sandwich size plastic bag and cut off one tiny corner.  This makes a small bag to pipe the SunButter into the berries.

Slowly pipe the SunButter into the hollow part of your berry and put aside.

Add the filled berries into the chocolate 4-5 at a time and slowly turn until they’re completely covered in chocolate.

Place the berries onto the waxed paper and place them in the refrigerator allowing the chocolate to set.

I also made chocolate-covered strawberries which wasn’t quite as easy to make.  I used fresh strawberries and had to scoop the middle out to make room for the SunButter.  The result was delicious but more time-consuming.

EBL Food Allergies: Sunbutter Berry Poppers #top8free
Get ready to have kids with chocolate fingers and chocolate faces for the next few days…Okay, okay…if you’re anything like me, you’ll have chocolate all over your fingers too!!! But it’ll be worth it!
See Elizabeth’s other amazing allergy-friendly recipes on her Easy Breezy Life blog. Our other favorites include SunButter Chocolate Bars and SunButter Berry Toast!



Peanut Free Snacks Recipe: SunButter Bites

Tuesday, April 29th, 2014

Tomorrow is your turn to bring snacks to preschool: they must be nut-free, healthy and delicious. And it’s 9:30 at night.

No worries: Whip up these SunButter Bites!

You probably already have the ingredients in your pantry, or can get them with a quick grocery store trip, like our friend Trisha did for her son James and his lucky classmates.

SunButter Energy Bites, perfect for preschool or other group snack times!

Our friend Trisha’s son James, with his SunButter Bites all packed up and ready to bring to his friends. (Don’t forget your blankie, buddy!)


SunButter Bites


3/4 c. powdered milk

1/2 c. crispy brown rice cereal

2 Tbsp. wheat germ (Kretschmer has a nut-free variety)

2 Tbsp. ground flax seed (optional)

1/4 tsp. salt

1/2 c. SunButter

1/4 c. honey

1 tsp. vanilla extract


In a small mixing bowl, stir the powdered milk, cereal, wheat germ, flax seed, and salt until combined. Set aside.

Combining dry ingredients for nut-free SunButter Bites.


In a medium mixing bowl, stir the SunButter, honey, and vanilla extract with a rubber spatula until combined.

A few simple ingredients combine to tasty nut-free SunButter Bites.


Add the powdered milk mixture and stir until uniform. The mixture may be on the crumbly side.

Combining wet and dry ingredients for nut-free SunButter Bites.


Take Tablespoons of the mixture and form into balls. If the mixture is too crumbly, add a bit more honey.

SunButter Bites also freeze nicely for up to 3 months.


Serve or store in an airtight container in freezer for up to 3 months. If you do freeze some SunButter Bites, thaw for a couple of minutes before serving.

Trisha and James brought apple chips and raisins to accompany these yummy nut-free SunButter Bites. Happy snacking, little people!

SunButter Bites, accompanied by juice and raisins for a great group snack!