Did you hear the news? SunButter is now officially SOY FREE! That is right my food allergy friends! SunButter has a brand new dedicated roaster and they’re thrilled to announce that they are now free from the top 8 food allergens! In order to celebrate this joyous occasion, I wanted to share a little background information on SunButter as well as a mouthwatering cookie recipe!
A Little SunButter History
This year SunButter made the field to table process seamless and began to dry roast their sunflower kernels on a new top-of-the-line roaster. This roasting equipment is dedicated to SunButter only, which is important for food allergy families. The new roasting process improves the already delicious roasted flavor of SunButter, and it allows the company to guarantee that SunButter is free from the top 8 food allergens.
SunButter is a leading market alternative to peanut butter products. Food allergy families flock to the delicious taste of the sunflower seed butter. SunButter is enjoyed by those with peanut allergies, tree-nut allergies as well as other food allergies and intolerances. Even those seeking a healthier alternative to peanut butter turn to SunButter.
More Than a Spread!
When you think of SunButter you might traditionally think of using it as a spread. While it is great for sandwiches and dipping fruits and veggies, SunButter can be used as a tasty ingredient in all types of recipes. Just think of all the ways that you would use a traditional nut-butter. SunButter works just as well.. Still wondering? Here are some ideas of how to use SunButter:
- In your smoothies
- Baked in muffins
- Mixed into salad dressings
- Made into a sauce for stir fry
- Use in granolas and muffins
- Enhance your dessert recipes with SunButter
Did Somebody Say Dessert?
Speaking of desserts, check out this easy 5-ingredient cookie recipe using SunButter. This recipe lends itself to be peanut-free, tree-nut free, soy-free and gluten-free.
- 8 dark chocolate Sun Cups® (made by Free2B Foods)
- 1 cup SunButter®, any smooth variety (we used creamy)
- 1 cup sugar (no substitutions)
- 1-1/2 tablespoon cornstarch
- 1 egg
- Heat oven to 350°F.
- Chill Sun Cups in the refrigerator for about 30 minutes to firm them up. Then place in a plastic Ziplock bag and crush them with a rolling pin to break them up into chunks. Set aside.
- Line two baking sheets with parchment paper; set aside.
- Mix SunButter, sugar, cornstarch, and egg together in a medium bowl. The mixture will be thin at first; stir for about 30 seconds until it thickens up. Gently fold in Sun Cups pieces.
- Roll tablespoon-sized spoonfuls of batter into balls. Place several inches apart on the prepared baking sheets. They should not spread too much while baking. Use a fork to press a crisscross pattern into them.
- Bake cookies until they puff up slightly, about 10 minutes. They may not turn noticeably golden brown, but they are done nonetheless. Cool in the pan on a wire rack.
- These cookies are great while still warm, and are best on the day they’re made. If you keep the cookies in an airtight container in a cool area, you can enjoy their flavor for a few days – if they last that long!
- SunButter suggests sprinkling the cookies with sea salt before baking. We salted the cookies after they came out of the oven and were still warm. The salt is a must. The salt adds an amazing undertone to the cookies. You will know exactly what I mean, after you take the first bite.
How do you SunButter? Have a favorite way that you enjoy SunButter? Leave a comment letting us know!