Posts Tagged ‘SunButter recipes’

Nut-Free SunButter Swirl Bread

Wednesday, April 9th, 2014

Create comforting bed and breakfast aromas at your own home with this nut-free twist on traditional Swirl Bread, a quick Nut-Free SunButter Swirl Bread.

Wake up your family to this SunButter Swirl Bread.


1/3 c. sugar

2 tsp. cinnamon

2 Tbsp. SunButter

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1 c. sugar

1 egg

1 c. milk

1/3 c. vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9″ x 5″ bread/loaf pan. In a small bowl, mix together 1/3 cup sugar, cinnamon and SunButter; set aside. In large bowl, combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened. Pour half of the batter into pan. Sprinkle with half the SunButter mixture. Repeat with remaining batter and  SunButter mixture. Draw a knife through batter to marble. Bake 45 – 50 minutes, or until a toothpick inserted into center of loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely before slicing.

The Sun’s Energy Bars: Nut-Free Power!

Thursday, April 3rd, 2014

Save time and money but burn up some energy making these Homemade SunButter Nut-Free Energy Bars. It’s alright, you’ll replenish your energy with just the right blend of protein, good carbs and of course the great taste of SunButter! These are great for breakfast, an afternoon snack, as a nut-free school lunch addition, post workout recovery snack and to stash in sports and workout bags for quick re-fueling!

 SunButter Nut-Free Energy Bars fuel you through your days!

The Sun’s Energy Bars


1 c. quick cooking rolled oats
1/2 c. raw unsalted sunflower seeds
1/2 c. toasted wheat germ
1/4 c. whole wheat flour
1/2 c. raisins
1/2 c. pitted dates (fresh or dried)
1/2 c. powdered nonfat dry milk
1/2 tsp. ground cinnamon
3 Tbsp. pure maple syrup
3 – 4 Tbsp. SunButter (depending on the consistency you’d like)


Preheat oven to 350 degrees F. Coat a 9″ x 13″ baking pan with cooking spray. Place all ingredients except the syrup and SunButter in a food processor and pulse until the mixture is finely chopped. Add the syrup and 2 Tbsp. SunButter and pulse until the mixture is well combined. It will resemble a coarse paste. Add more SunButter if you like softer energy bars. Press evenly into pan. Score into bars, depending on the size you prefer.

Bake until just done and a bit brown, about 15 minutes. Cut along scored lines. Cool. Keeps in refrigerator for up to one week, but they never last that long here!


Four SunButter Recipes on TV News Show!

Friday, March 21st, 2014

The morning crew at Fox TV in Minneapolis – St. Paul, Minnesota, recently had Chef Ross Sveback share four recipes where he simply substituted peanut butter with SunButter. Watch for yourself:
We especially enjoyed Ross’ recipes:

SunButter Bread to spread with more SunButter

Ross Sveback's SunButter Quick Bread.

photo credit:

Rolo-stuffed SunButter Cookies

Ross’ Grandma’s Special K Bars with SunButter

Savory SunButter Peanut Sauce 

Spicy "peanut" sauce, made nut-free with SunButter for delicious Thai dishes!

photo credit:

We savored Ross’ explanation of SunButter; As he says, “The first time I heard of it, I thought, ’Well this just sounds kind of odd’…but it’s absolutely delicious!” Plus, the Fox TV news crew members reacting to their first spoonfuls of SunButter made us smile. Thanks for helping spread the sunshine, gentlemen!

Nut-Free St. Patrick’s Day (Naturally!) Green Treats

Friday, March 14th, 2014

On March 17, we’re all Irish, so why not celebrate with nut-free goodies that show your Irish side?

Naturally Green

In some baked goods, SunButter actually creates a green color. Here’s the scoop:

Sunflower seeds have chlorophyll, which can interact with baking soda and/or baking powder to create a green hue in cookies, muffins, breads and other baked goods. It’s not harmful, and the rest of the year, you can avoid the green by adding a bit of lemon juice to recipes that call for SunButter and cut the amount of baking powder or soda.

See the whole green baked goods explanation.

SunButter Greenies

Allergy Friendly Cook Cybele Pascal created SunButter Greenies for her little leprechauns.

#SunButter Nut-free GREEN cookies! Just for your lil' leprechauns!

Get Cybele’s SunButter Greenies recipe.

Emily at Daily Garnish whipped up these muffins that took on a green tinge.


#Sunbutter Nut-free GREEN muffins! PERFECT for St.Patty's Day!

Get Emily’s SunButter Muffins recipe.

Irish Soda Bread

We couldn’t develop a tasty version of this with SunButter, and even spreading SunButter on it just wasn’t right, but we know lots of you are gluten-free, so we’re sharing this gluten-free, dairy-free Irish Soda Bread recipe from Living Without:

Irish Soda Bread

Get the Gluten-Free Irish Soda Bread recipe.

Scoop up pub fare

This SunButter Hummus from Karen at KitchenTreaty goes well with pita chips, crackers, carrots, celery and, of course, green beer.

#SunButter Hummus! So GOOD and so HEALTHY!

Get this SunButter Hummus recipe.

Happy St. Patrick’s Day! Let us know your favorite seasonal recipes in the comment here, too, aye?

Nut-Free SunButter “King Cakes” for Mardi Gras

Monday, March 3rd, 2014

Celebrating holidays are always a fun time to get creative in the kitchen and experiment with new recipes. We turned to Meaghan Grettano (who prefers SunButter Organic Unsweetened!) for a Mardi-Gras inspired recipe. You amazed us again, Meaghan!

Mardi-Gras is tomorrow (March 4), so I wanted to come up with a kid-friendly, nut-free way to celebrate! Cake balls are so easy to make and so much fun for adults and kids alike. This is my first go making them with SunButter and these are so delicious! So go ahead, gear up for Fat Tuesday with my little SunButter King Cakes and laissez les bon temps rouler! (let the good times roll!)

More from SunButter Official Blogger Ambassador Meaghan. 

Nut-Free SunButter Mardi Gras “King Cakes”

Nut-Free SunButter "King Cakes," (cake pops) all decorated for Mardi Gras!


1 box vanilla cake, prepared (I used ½ of an Arrowhead Mills boxed cake mix)

SunButter Organic (amount depends on how moist your cake is to start off; I used approximately 2 heaping spoonfuls)

2 packages of white baking chocolate

1½ Tbsp. cinnamon

Yellow, green & purple sprinkles


Prepare cake mix according to package directions. After cake is cooked and cooled, crumble half of it into a large mixing bowl.

Crumbled cake mix is the base for these nut-free SunButter cake pops.

Begin to add in the SunButter and cinnamon and mix well. The amount you add will depend on the moistness of your cake. I used two heaping spoonfuls.

SunButter and cinnamon add just the right consistency and flavors for these nut-free cake pops.

I mixed it in with my fingers as this simply works best! It’s a messy job but it’ll be so worth it! You want the consistency to be crumbly, yet formable. You want to be able to easily mold it into balls.

SunButter moistens up premade cake for cake pops.

Roll mixture into balls and place on a wax paper lined cookie sheet. I like to do this by hand. Makes approximately 20 cake balls but your amount will depend on how large or small you make them. Bite sized is best!

Bite-sized cake pops, ready for the freezer, then for decorating!

Place rolled cake balls in the freezer for about 15 minutes to chill them. This is an important step so that they won’t crumble and break in the warm, melted chocolate. Don’t leave them in the freezer too long or they will be sure to freeze!

Melt white chocolate per directions on package.

Dip cake balls into melted chocolate. I used a toothpick to dip them in the chocolate and a small spatula to wipe off the excess chocolate dripping. Place on a wax paper lined cookie sheet.

Nut-Free SunButter Cake Pops, dressed up as "King Cake" for Mardi Gras.

Decorate with your sprinkles. Work quickly here as the chocolate dries fast. Celebrate and enjoy!

Nut-Free SunButter Cake Pops, dressed up as King Cake for Mardi Gras!

Note about the sprinkles: I use India Tree sparkling sugar and decorating set to make mine. I stay away from all artificial coloring! My colors may look a little different but I love the uniqueness of them and feel so good about not giving my kiddos the chemical colors.

Decorate your baked good with NO artificial food dyes in these colored sprinkles from India Tree.

Kid-Friendly Spicy SunButter Sauce via Rachael Ray

Tuesday, February 25th, 2014
This recipe on Rachael Ray’s Blog caught our eye as a nut-free sauce that matches up deliciously with many other foods.
As the posts says:

“One of the most versatile ways we’ve found to enjoy peanut butter – spicy peanut sauce! – also happens to be lunch box-friendly. Even if your school is peanut-free. Spicy peanut sauce not only is a delicious, rich and savory sauce that can be paired with so many foods, it also is easy to make, keeps well and is easily adapted to your preferences.

As for the peanut part? I’ve found that a totally delicious version can be made using peanut alternatives, particularly sunflower seed butter.”

Spicy SunButter Sauce, inspired by Rachael Ray

Photo source: Rachael

The blog post author, J.M. Hirsch, is the national food editor for The Associated Press. He blogs about the trials and tribulations of his son’s lunches at His cookbook, Beating the Lunch Box Blues, is the first to be released by Rachael’s new publishing venture, Rachael Ray Books.

Here’s his recipe from Rachael, adapted so it’s nut-free.

Kid-Friendly Spicy Peanut (Or Not!) Sauce


1/2 c. SunButter

1/4 c. water

1 1/2 Tbsp. low-sodium soy sauce

1 Tbsp. vinegar

1 tsp. sugar

1 tsp. hot sauce

1/2 tsp. garlic powder



In a small bowl, combine all ingredients and mix until smooth. For a thicker sandwich spread, the water can be reduced to 2 tablespoons. Cover and keep refrigerated for up to 2 weeks.

Read the whole post to get ideas on how to use this SunButter Sauce for a wide variety of nut-free snacks and meals.

SunButter’s Guide to Date-ing

Friday, February 21st, 2014

SunButter has many ideal matches for its roasted flavors, and one of the most nutritious and delicious is Medjool Dates. Medjool Dates, the fruit of date palms, are about 6,000 years old. We like older mates! Dates are also naturally sweet, which perfectly complements SunButter’s salty side. Other attributes that make dates an ideal partner for SunButter:

Protection  - Dates take care of you. As a hot-climate fruit, dates are loaded with polyphenols, an antioxidant that’s showing promise in helping ward off cancer.

Energy (but no crash) – Dates have “good carbohydrates,” and are rated low on the Glycemic Index (GI). Low-GI foods help keep blood sugar at good levels, so you get a nice source of energy without the “crash” from more processed foods. Dates also have lots of potassium, which balances sodium levels.

Satisfying –  Dates are a filling snack to keep you focused. Just two dates provide 12 percent of the recommended daily requirement of fiber.

Money-savingGet a coupon for Natural Delights Perfect Medjool Dates

Perfect for play dates, workout dates and lunch dates

Dates are ideal portable energy for all ages. Here are four of our favorite SunButter Date Recipes:

SunButter Date Smoothies are easy to make and packed with protein and good carbs.


1/2 c. frozen yogurt (we used vanilla)
2 Tbsp. SunButter
1 or 2 dates, diced (don’t forget to remove the pits!) – if desired, save a few for garnish
1/4 c. milk (we used soy milk)
Optional: 1 scoop protein powder and/or whipped yogurt


Place all ingredients in blender.
SunButter Date Smoothie is a great  breakfast, lunch or post-workout fuel.
If desired, add a scoop of protein powder for a perfect post-workout meal.
SunButter Date Smoothie is naturally sweet and packed with fiber, protein and good carbs.
Blend until smooth, pour into glass, top with whipped yogurt and a few more date pieces if desired.
Sweeten up a play date, breakfast or lunch date with SunButter on toast and sliced dates on top!

Sweeten up a play date or breakfast with SunButter on toast and sliced dates on top!

Best lunch date, ever. Tortilla spread with SunButter, topped with spinach and sliced dates.

Best lunch date, ever. Tortilla spread with SunButter, topped with spinach and sliced dates.

SunButter-filled dates, topped with coconut or nut-free chocolate drizzles.

Quick date: Fill them with SunButter, top with coconut or nut-free melted chocolate drizzles.




Eat Like A Russian: SunButter Blini (Russian Pancakes)

Tuesday, February 18th, 2014

We’re savoring the last week of the Winter Olympics in Sochi, Russia. And we’re savoring these traditional Russian blini (say: BLEE-nee). These are pancakes, made with buckwheat flour and yeast. Our research also says these “symbolize the sun,” so we topped ours with SunButter! Other info: “Blini are the centerpiece during Buter Week, Pancake Week or Cheesefare Week, a spring festival marking the end of winter. Russians traditionally serve these with caviar or smoked salmon, plus a sip or two of vodka. No offense, but we’re sticking with our SunButter toppings!

Russian Pancakes (Blini!) made with SunButter and other hearty ingredients.

SunButter Blini


2/3 c. all-purpose flour

1/2 c. buckwheat flour

1/2 tsp. salt

1 tsp. instant or rapid-rise yeast

1 c. warm milk

1 Tbsp. butter, melted

1 Tbsp. SunButter, softened

1 egg, separated


In a large bowl, mix flours, salt and yeast, and make a well in the center.

Russian Blini (pancakes) starts with regular and buckwheat flours.

Pour in milk, mixing until smooth.

SunButter Blini (Russian Pancakes) include simple ingredients with a delicious nut-free taste.


Cover and let rise until doubled, about 1 hour.

These Russian pancakes, or blini, are a yeast-based goodie that does require a bit of time for the dough to rise.

Stir cooled melted butter, softened SunButter and egg yolk into batter.


SunButter Blini (Russian Pancakes) are a fresh take for breakfast, brunch or brinner!

In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes.

SunButter Blini (Russian Pancakes) nearly ready for the griddle!

Heat a nonstick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding.

Russian Blini SunButter (Pancakes), grilling up for a hearty breakfast or brunch.

Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds. Cover blini and keep warm. Repeat with remaining batter.

Serve up with toppings of your choices!

Eat Like an Olympian: Cocoa Cranberry SunButter Granola Bars

Tuesday, February 11th, 2014

Davaite est! (That’s “Let’s eat!” in Russian, site of the 2014 Winter Olympics Games.) In the spirit of healthy eating, our friend Meaghan Grettano, a food allergy parent and Certified Health Coach, graciously shared her go-to peanut free snacks recipe. 

Read her food allergy story“Visit Meaghan’s “Your Life. Unsugar Coated.” website.

Cocoa Cranberry SunButter Granola Bars from Meaghan Grettano's nut-free kitchen!

Granola bars are such a fun and nutritious snack to give to kids. Having a child with a peanut and tree nut allergy, though, and I am never able to buy the stores’ granola bars as they almost always contain nuts (not to mention lots of added sugar, which I’m definitely not crazy about!) It’s okay, because this forced me to get into the kitchen to come up with a healthy, nut-free homemade version! These bars are soft and delicious and pack a powerful punch of protein with NO refined sugars!

Cocoa Cranberry SunButter Granola Bars

Makes 12 bars


2 ½ c. rolled oats

½ c. raw sunflower seeds

1/3 cup honey

¼ c. butter, cut into pieces

¼ c. SunButter Organic

½ tsp. vanilla extract

¼ tsp. kosher salt

1 Tbsp. cocoa powder

¼ c. shredded, unsweetened coconut

½ c. dried, unsweetened cranberries,* coarsely chopped.

*You can substitute dried cherries, apricots, raisins, etc. Any dried fruit of your choice, really. I happen to love the deep red color of the cranberries in the bar.

Chopped dry cranberries add nice color to these nut-free SunButter granola bars.


Preheat oven to 350 degrees F. Take an 8-inch square baking dish and cover the bottom and sides with aluminum foil. Grease the aluminum foil with coconut oil. Set aside.

Meaghan Grettano's homemade nut free granola bars recipe.

On a baking sheet, spread the oats and sunflower seeds evenly and put into the preheated oven.

Toasting oats and seeds for nut free homemade granola bars.

Toast oats and sunflower seeds for 5 minutes. Stir and toast them for another 3-5 minutes. Transfer toasted oat/seed mixture to a large mixing bowl. Add coconut and cocoa powder and mix to combine.

In a small saucepan, combine butter, honey, Sunbutter, vanilla extract, and salt.

Melting ingredients together for nut-free SunButter granola bars.

Place this over low to medium heat on the stove. Cook, stirring constantly until butter melts. Be careful not to let this bubble and burn!

Meaghan's kitchen helper, creating nut-free SunButter granola bars.

Pour melted butter mixture into mixing bowl with toasted oats and seeds.

Combining wet and dry ingredients for nut-free SunButter granola bars.

Mix well and let cool about 5 minutes. Add chopped cranberries and stir to combine.

Mixing in cranberries to these nut-free SunButter granola bars.

Transfer mixture to your aluminum lined and greased dish.

Mixture of SunButter nut-free granola bars, poured into prepared pan.

Use a rubber spatula to firmly press mixture into the pan, spreading to the sides and all corners. Press hard and evenly. They will stay together better once they are cooled and cut if you press hard and evenly!

Press SunButter nut-free granola bar mixture firmly into pan.

SunButter nut-free granola bars, ready for the refrigerator.

Cover and refrigerate for 2 hours. This allows them to set.

Look who is ready for nut-free SunButter granola bars!

Remove block of granola from the pan and peel away aluminum foil. Cut into 12 bars.

This recipe for SunButter nut-free granola bars makes 12 bars.

Store in an airtight container for up to 7 days. For a softer bar, keep at room temperature. For a harder, firmer bar, store in the refrigerator. Enjoy!

Nut- and Gluten-Free SunButter Sugar Cookies

Tuesday, February 11th, 2014

Sweeten up winter, and/or celebrate the Winter Olympics with this recipe for Nut- and Gluten-Free SunButter Sugar Cookies. It’s from Keeley McGuire, as shared on MOMables.

We decorated some as Winter Cutout Cookies; others as Go USA Cutout Cookies. If you make a batch, let us know how you decorate yours! Post the link in the comments here or on our SunButter Facebook page, SunButter Pinterest page, or tag us on Twitter or Instagram!


Nut- and gluten-free SunButter sugar cookies.


1 c. granulated (white) sugar

1/4 c. butter, softened

1/4 c. SunButter (we used Natural)

1 large egg

1 Tbsp. water or milk

1½ tsp. vanilla

¼ tsp. salt

¼ tsp. cinnamon (optional)

2 c. gluten-free flour

½ tsp. xantham gum (omit if your all purpose flour has it)


In a large bowl, cream sugar, butter and SunButter together at medium speed. Add egg, water or milk, vanilla, salt, and cinnamon (optional). Blend until mixed well. Add xantham gum and flour. Mix at a low speed until well combined. Cover and refrigerate for at least one hour.Preheat oven to 350 degrees F. Roll out dough onto a lightly floured surface, about ¼” thick. Cut out with selected cookie cutters and place on baking sheet. Make sure cookies are not touching. Reform and roll out scrap dough, then continue cutting more cookies. Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on cookie sheet before removing onto a cooling rack. Cool completely before decorating. Store in an airtight container for up to 5 days.

Celebrate the Olympics with these nut-free and gluten-free SunButter cookies.