olSafe Recipes

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olSafe Recipes

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A Great Resource For
Peanut Free, Tree Nut Free Recipes
©2015 SunButter
Contents
Introducing The SunButter®
School Safe Recipe Book
Breakfast
Crunch Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Cinnamon Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Banana Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gluten Free Banana Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SB&J Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
About 60% of schools restrict or disallow peanuts entirely. This is welcome
news if your child is one of a growing number of kids with a peanut allergy,
but finding foods that are safe for your peanut-allergic child or foods that
are safe for school or after-school activities can be a challenge. SunButter
Sunflower Spread, a delicious and healthy alternative to peanut butter, is
made from specially roasted sunflower seeds. Each of the recipes in this
book is peanut free and tree nut free, delicious, and school safe!
Lunch & Dinner
Asian Noodle Broccoli Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
SunButter & Jelly Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
SB BLT Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Amazing Thai Chicken & Broccoli . . . . . . . . . . . . . . . . . . . . . . . . 12
Spicy Thai Chicken Wrap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Our Allergy Promise We know food allergies are serious business. SunButter is free of
peanuts, tree nuts, dairy, egg, gluten, and sesame. Our sunflower
seeds are grown in a region of the country where peanuts do not
grow, eliminating the risk of cross contamination. We know that living
with food allergies can be tricky, so we make SunButter simple:
Safe and Delicious, Every Time—We Promise.
School Snacks
Cocoa Cranberry Granola Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
SunButter Sunny Chow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Three Ingredient SunButter Cookies . . . . . . . . . . . . . . . . . . . . . 16
Chocolate SunButter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cookies & Bars
Chocolate Scotcheroos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
SunButter Crunchers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Paleo SunButter Cups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Chocolate Chip Oatmeal SunButter Cookies . . . . . . . . . . . . 21
Gooey Chocolate SunButter Bars . . . . . . . . . . . . . . . . . . . . . . . . 22
White Chocolate Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
No Bake S’Mores Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
SunButter Emergency Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
SunButter Packs A Nutritional Punch SunButter is a delicious alternative to peanut butter, plus it is
nutritionally superior! SunButter has just as much protein as the
leading brand of peanut butter, but with one-third less saturated fat,
absolutely no trans fats, less sodium, and less sugar too! One serving of
SunButter provides more vitamin E, twice as much fiber and zinc, and
nearly triple the iron than is provided by one serving of peanut butter!
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www.SunButter.com
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Serving Suggestions
Easy-To-Make Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25-26
3
Makes 4 Servings
Start To Finish – 30 Minutes
Makes 6 Muffins
Crunch
Granola
Apple
Cinnamon
Muffins
Ingredients
¼ c up SunButter®
(we used Natural)
¼ cup honey
2 teaspoons pure vanilla extract
2 cups certified gluten free
rolled oats
½ teaspoon kosher salt
Ingredients
11/4 cups all-purpose flour
11/2 teaspoons
GREEN
*
baking powder ALERT
1 tablespoon cinnamon
Pinch of salt
1/4 cup packed brown sugar
1 large apple, peeled and
finely chopped
1/4 cup SunButter®
(we used Crunch)
1 egg
1/2 cup milk
Directions
Heat oven to 325°F.
Spray cookie sheet with
gluten free non-stick cooking spray.
In large microwavable dish, combine SunButter and honey. Microwave 30 seconds
on High or until SunButter is melted.
Add vanilla, oats, and salt to SunButter mixture. Stir and make sure all oats are evenly coated.
Directions
On prepared cookie sheet, spread mixture in an even layer. Bake 20 minutes, stirring once or
twice while baking.
Spray 6-cup muffin tin with nonstick cooking spray, or use paper liners.
Let cool. Mixture will become crunchy as it cools.
In large mixing bowl, sift flour and baking powder. Add cinnamon, salt, brown sugar, and apple.
Stir until combined.
In a separate bowl, combine SunButter, egg, and milk, stir until SunButter is mostly blended.
Green Baked Goods? Not to worry!
Add SunButter mixture to dry mixture and stir until just combined. Divide batter equally
between muffin cups. Bake 25 to 30 minutes or until toothpick inserted in center of several
muffins comes out clean.
Chlorophyll in sunflower seeds reacts with baking soda & baking powder,
which may give a greenish cast to your baked goods as they cool.
This is completely harmless! (And kind of cool!)
A splash of lemon juice added to the recipe may help control the
greening, or try reducing the baking soda /powder by one-third.
This Green Alert icon indicates a recipe you might want to adjust.
Let muffins cool 10 minutes in pan, then remove muffins to wire rack and cool for at least
10 minutes before serving.
Leftover muffins can be stored in an airtight container and
refrigerated or frozen.
GREEN
ALERT
*See page 4 for Green Alert information.
e!
Awesom
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5
Makes 12 Scones
Start To Finish – 1 Hour
Makes 12 Pancakes
Banana Scones
Gluten Free Banana Pancakes
Ingredients – Scones
2 cups brown rice flour GREEN
ALERT *
1 cup potato starch
3 tablespoons ground flax meal
1 tablespoon baking powder
½ teaspoon kosher or fine sea salt
5 tablespoons cold Earth Balance
(non-dairy butter)
1 ripe banana, mashed
¼ cup SunButter® (we used Natural)
1 cup coconut milk, plus additional
for brushing on dough
1 tablespoon pure vanilla extract
1 teaspoon fresh lemon juice
¼ cup sugar
Ingredients – Glaze
2 tablespoons SunButter®
(we used Natural)
2 teaspoons pure vanilla extract
2 to 3 tablespoons coconut milk
½ cup powdered sugar
Ingredients
2 ripe bananas, peeled
1/2 cup SunButter® (we used Creamy)
2 large eggs
GREEN
*
1 teaspoon baking powder ALERT
Grapeseed or vegetable oil, for cooking
Directions
Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicon mats.
Directions
In large mixing bowl, mash bananas, add SunButter, eggs, and baking powder. Mix well.
Heat skillet or griddle over medium-low heat until drop of water sprinkled on cooking surface
sizzles. Brush cooking surface with oil and let heat a few seconds more.
Ladle 1/4 cup of pancake batter onto cooking surface to make one pancake.
Cook until bottoms are golden brown and edges appear dry, about 5 minutes. Gently flip and
cook another minute or until bottoms are browned and pancakes feel firm to the touch.
Keep cooked pancakes warm in oven until all pancakes are cooked and ready to serve.
In large mixing bowl, whisk together brown rice flour, potato starch, flax, baking powder, and salt. Work
Earth Balance non-diary butter into mixture with your fingers until it resembles coarse crumbs with
some larger pieces.
In another large mixing bowl, whisk together banana, SunButter, coconut milk, vanilla, lemon juice, and
sugar. Add to flour mixture and fold together with spatula.
Using an ice cream scoop or large spoon, drop 6 mounds of batter onto each prepared pan. Brush top
of each mound with additional coconut milk. Bake 25 minutes or until golden brown.
Let scones cool on baking sheets 5 minutes. Place waxed or parchment paper underneath cooling
rack(s) and place scones on top of cooling rack(s). While cooling, prepare glaze.
In small microwavable dish, whisk together SunButter, vanilla, and 2 tablespoons of coconut milk. If
SunButter does not blend easily, microwave for 10 to 15 seconds. Add powdered
sugar and whisk until smooth. If glaze is too thick, add extra coconut milk, a few
drops at a time. Drizzle glaze over cooled scones.
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7
Makes 3 Waffles
Start To Finish – 15 minutes
Makes 4 Servings
SB&J
Waffles
Asian Noodle
Broccoli
Salad
Ingredients
2 cups water
2/3 cup SunButter® (we used
No Sugar Added)
2 cups packaged complete
waffle mix*
1/2 cup strawberry jam
6 tablespoons whipped cream
Shelled sunflower seeds for
garnish
Ingredients
71/2 to 8 ounces (1/2 package) dry
spaghetti
Dash salt
11/2 teaspoons canola oil
1/4 cup SunButter® (we used Natural)
1/4 cup orange juice
11/2 teaspoons lemon juice
2 tablespoons plus 2 teaspoons
less sodium soy sauce
1 tablespoon sugar
2 tablespoons additional canola oil
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
11/2 teaspoons minced garlic
1 jalapeño pepper, diced
1 cup chopped broccoli tops
*Make it gluten free by using
a gluten free waffle mix!
Directions
In large bowl, whisk water and SunButter together until combined. Add waffle mix and stir just
until combined. Let batter rest while waffle iron is heating.
Spray waffle iron with non-stick cooking spray. Pour 3/4 cup batter onto heated waffle iron and
cook until golden, about 5 minutes, or until steam stops rising from waffle iron.
Directions
Cook pasta in salted water, according to package directions. Drain well.
Place in large bowl and toss with 11/2 teaspoons canola oil.
While waffles are cooking, spoon jam into microwavable dish. Heat on Medium for 1 minute.
Carefully remove from microwave and stir. Add water to thin to syrup consistency if necessary.
Top hot waffles with warm strawberry syrup, whipped cream, and sunflower seeds.
In medium bowl, whisk SunButter, orange juice, lemon juice, soy sauce, and sugar until
blended. Set aside.
Serving Suggestions
Strawberry not your favorite flavor? You can use any variety of fruit jam to make this easy syrup.
In large skillet, heat 2 tablespoons canola oil over medium high heat. Add onion, red peppers,
garlic, jalapeño pepper, and broccoli, cooking and stirring about 3 to 4 minutes or until broccoli
is crisp-tender.
Packed With Protein!
A breakfast of 2 slices of multigrain bread
with 2 tablespoons of SunButter
provides just as much protein as
2 large eggs and 2 strips of bacon
(17 grams, or 1/3 of your RDA).
Add SunButter sauce and vegetables to pasta, tossing until well combined.
Serve warm or at room temperature.
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9
Makes 4 Servings
Makes 1 Serving
SunButter & Jelly Burger
SB BLT
Sandwich
Ingredients
2 cups strawberries, hulled
and sliced
1 teaspoon lemon juice
1/2 teaspoon powdered ginger
1 pound ground beef
3/4 teaspoon salt
1/4 teaspoon ground black
pepper
Creamy)
4 to 6 scallions, green tops only,
thinly sliced
Ingredients
1 pretzel sandwich bun
2 tablespoons SunButter®
(we used No-Stir Creamy)
1 lettuce leaf
3 slices thick cut hickory smoked
bacon, cooked
1 to 2 tomato slices
1/4 avocado, sliced
Directions
Slice bun in half horizontally
if necessary. Spread each half
with 1 tablespoon SunButter.
Directions
In small bowl, combine
strawberries, lemon juice, and
ginger. Stir and set aside.
Place lettuce leaf, bacon slices, tomato slices, and
avocado slices inside of bun.
Heat gas grill* with all burners
on high, lid closed, 10 to 15
minutes.
Serve for brunch, lunch, or a hearty snack.
In large bowl, mix ground beef with salt and pepper and shape into four patties. Gently press
down center of each patty until it’s about 1/2-inch thick to make a slight depression; this will
prevent burgers from turning bulbous as they cook. Grill patties, uncovered and without
pressing down on them, until they’re seared on one side, about 3 minutes. Flip burgers and
continue grilling to desired temperature: 3 minutes for rare, 4 minutes for medium, and 5
minutes for well-done.
Sunflowers
The sunflowers grown for SunButter
are a unique variety—not used for
anything else! They are chosen for their
consistency, hardiness, and for their
delicious taste!
While burgers are cooking, heat small saucepan over medium-high heat. Pour strawberry
mixture into pan and sauté until soft and syrupy and reduced to about 1/2 cup. Allow to cool.
In microwavable dish, heat SunButter until thinned, about 40 seconds on High. (Or heat on
stove in small saucepan until thinned.)
Top each burger with 1 tablespoon melted SunButter and a few tablespoons of strawberry
“jelly,” then sprinkle with scallions.
Tip
*If you don’t want to grill out, burgers can be broiled or pan fried inside.
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11
Makes 6 Servings
Makes 2 Wraps
Spicy Thai
Chicken Wrap
Amazing
Thai Chicken
& Broccoli
Ingredients
¼ cup SunButter® (we used Natural)
2 teaspoons honey
1 teaspoon Tabasco® or other hot sauce of your choice
2 whole wheat or whole grain tortillas
2 ounces cooked, diced chicken
1/2 cup shredded raw cabbage
Ingredients
½ cup SunButter® (we used Organic)
3 tablespoons gluten free Thai fish sauce
Juice of 1 fresh lime
4 tablespoons honey (or agave nectar)
¼ teaspoon crushed red pepper flakes (more or
less depending on how much kick you want)
½ cup water
2 tablespoons olive oil
2 cloves garlic, minced or grated
1 inch fresh ginger, peeled and finely
grated or minced
2 pounds boneless, skinless chicken breasts
(3 or 4 half breasts) – cut into 1 inch pieces
Kosher or fine sea salt and pepper, to taste
6 cups broccoli florets
1 teaspoon sesame seeds – optional garnish
Directions
In small bowl, mix SunButter, honey, and hot sauce until well blended and smooth.
Place tortillas in between damp paper towels and heat in microwave for about 15 seconds.
Spread SunButter mixture in thin layer over warm tortilla. Spoon chicken and cabbage in center
of each tortilla, but don’t overfill. Roll tortillas tightly around filling.
Enjoy immediately or wrap in aluminum foil or plastic wrap and place in refrigerator
for 1 to 2 hours before serving.
Directions
In small saucepan, combine SunButter, fish sauce, lime juice, honey (or agave), red pepper
flakes, and water. Bring to boil, stirring until smooth. Remove from heat and set aside.
In large skillet with lid, heat oil over medium-high heat. Add garlic and ginger and cook for
about 15 seconds. Season chicken pieces with salt and pepper to taste; add to skillet and cook,
stirring frequently, until browned on all sides, about 8 minutes. Add broccoli, stir to coat.
Cover pan and reduce heat to medium. Cook until broccoli is crisp-tender and chicken is
cooked through, about 3 more minutes.
Add about 1/4 of the SunButter sauce to chicken and broccoli, toss to coat. Place in a serving
dish and sprinkle with sesame seeds if desired. Serve remaining SunButter sauce on the side.
Serving Suggestion
Serve with rice or gluten free rice noodles.
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13
Makes 12 Bars
Makes 12 Servings
Cocoa
Cranberry
Granola
Bars
SunButter
Sunny Chow
Ingredients
1 cup semi-sweet chocolate chips
1/2 cup SunButter (we used Creamy)
1/2 cup butter (1 stick) cut into pieces
2 cups powdered sugar
6 cups Rice Chex® or Crispix® cereal
Ingredients
1 tablespoon coconut oil
21/2 cups rolled oats
1/2 cup raw sunflower seeds
1/4 cup shredded, unsweetened coconut
1/2 cup dried unsweetened cranberries,
coarsely chopped (you can substitute any
dried fruit)
1 tablespoon cocoa powder
1/4 cup butter, cut into pieces
1/3 cup honey
1/4 cup SunButter® (we used Organic)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions
In medium microwavable dish,
combine chocolate chips, SunButter
and butter pieces. Microwave on
High 1 minute. Carefully remove
from microwave and stir. Continue
microwaving on High in 30 second
increments, stirring after each 30
seconds, until mixture is smooth.
Pour powdered sugar into large zip-lock
bag or clean paper bag, set aside.
Directions
Heat oven to 350°F. Cover sides and bottom of 8-inch square baking dish with foil. Coat foil with
coconut oil. Set aside.
In large mixing bowl, add cereal, pour melted SunButter mixture over cereal and stir until all
cereal pieces are coated.
On baking sheet, spread oats and sunflower seeds evenly and toast in oven 10 minutes, stirring
occasionally. In large mixing bowl, combine toasted oats and seeds, coconut, cranberries, and cocoa
powder, stir to combine.
Pour coated cereal into bag with powdered sugar, seal bag and shake until all cereal pieces are
coated. Spread on wax paper to cool.
Store in airtight container in refrigerator.
In small saucepan, combine butter, honey, SunButter, vanilla extract, and salt. Cook on low to
medium heat, stirring constantly until butter melts. Be careful not to let this bubble and burn!
SunButter was born in North Dakota in 2002.
When the governor first tasted it, he declared,
Pour melted butter mixture over toasted oats and seeds. Mix well and let cool 5 minutes. Transfer
mixture to foil lined baking dish. Use rubber spatula to firmly press mixture into pan, spreading to
the sides and all corners. NOTE: Finished bars will stay together better if you press hard and evenly.
Cover pan with foil and refrigerate for 2 hours until set.
“WOW, SunButter tastes great
and it is the future
of North Dakota!”
Remove block of granola from pan and peel away aluminum foil. Cut into 12 bars.
Store in airtight container for up to 7 days. For softer bars, store at room
temperature. For firmer bars, store in refrigerator.
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15
Makes 15 Cookies
Makes 8 Servings
Three
Ingredient
SunButter
Cookies
Chocolate
SunButter
Ingredients
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2/3 cup milk (we used 2%)
1 teaspoon vanilla extract
Creamy)
Ingredients
1 cup SunButter® (we used
Natural)
1 cup sugar (do not substitute)
1 egg
Sea salt for topping (optional)
Directions
In medium saucepan, combine
sugar and cocoa powder, stir until
blended. Gradually stir in milk.
Bring to boil over medium heat,
stirring constantly, then lower
heat and simmer for 2 minutes,
still stirring constantly.
Directions
Heat oven to 350°F. Line two large baking sheets with parchment paper, set aside.
In medium bowl, mix SunButter, sugar, and egg. Mixture will be thin at first; stir for about 30
seconds until it thickens up.
Roll tablespoon-sized spoonfuls of batter into balls. Place several inches apart on prepared
baking sheets. (They should not spread too much while baking.) Use fork to press a criss-cross
pattern into tops of balls. Top with sea salt if desired.
Remove from heat and let cool
at least 5 minutes.
Add vanilla and SunButter,
stirring until smooth.
Let cool thoroughly
before using.
Bake until cookies puff up slightly, about 10 minutes. They may not turn noticeably golden
brown, but are done nevertheless. Place baking sheets on wire racks to cool.
These cookies are great while still warm, and taste best on the day they’re made. Enjoy!
Store in refrigerator. It will
keep for about 1 week.
SunButter
is a perfect alternative to peanut butter.
You can replace peanut butter
with SunButter in just about
any recipe!*
*See page 4 for
Green Alert information.
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17
Makes 24 Bars
Makes 24 Bars
Start To Finish – 11/2 Hours
Chocolate
Scotcheroos
SunButter
Crunchers
Ingredients
1 cup sugar
1 cup light corn syrup
1 cup SunButter® (we used Natural)
6 cups crisp rice cereal
1 (111/2oz) bag chocolate chips
1 (12oz) package Guittard® Butterscotch Chips (or other peanut free butterscotch chip)
Ingredients
80 rectangular shaped club crackers (about 1 box)
1 cup butter (2 sticks)
2 cups graham cracker crumbs (crushed very fine)
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup SunButter® (we used Crunch)
1/2 cup milk chocolate or semi-sweet chocolate chips
1/2 cup Guittard® Butterscotch Chips (or other
peanut free butterscotch chip)
Directions
In large microwavable dish, mix sugar and corn syrup until well blended. Microwave 11/2
minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until
sugar is dissolved.
Directions
Line ungreased 9x13-inch baking pan with foil, let foil extend about an inch over both
ends of pan. Place 1 layer of crackers in pan with crackers touching on all sides (cut crackers
to fit if necessary).
Add SunButter and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.
In medium microwavable dish, combine chocolate chips and butterscotch chips. Microwave
on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips
are melted.
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar,
milk, and sugar. Bring to boil and boil 5 minutes, stirring constantly (time 5 minutes after you
see mixture start to bubble).
Spread melted chips on top of cereal mixture and let cool or refrigerate
until chocolate sets. Cut into 24 Bars.
Remove from heat and spread half of graham mixture evenly over crackers. Place second layer
of crackers over graham mixture.
Spread remaining graham mixture evenly over crackers. Top evenly with third layer of crackers.
You should now have 5 layers in the pan:
crackers + graham mixture + crackers + graham mixture + crackers
In a small microwavable dish, combine SunButter, chocolate chips, and butterscotch chips.
Heat 1 minute on High, remove from microwave and stir. Return to microwave for another 30
seconds, remove and stir; then again for 30 seconds and stir. Continue heating and stirring until
all ingredients are melted and blended. Spread SunButter mixture evenly over top of third layer
of crackers.
Cover and chill for at least 1 hour.
Use foil over-hang to remove chilled mixture from the pan. With a large,
sharp knife cut into 24 squares. Enjoy!
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19
Makes 24 Mini or 12 Large Cups
Makes 24 Cookies
Start To Finish – 21/2 Hours
Paleo
SunButter
Cups
Chocolate
Chip Oatmeal
SunButter
Cookies
Ingredients
1 cup SunButter® (we used Natural)
½ cup coconut oil, softened (it’s solid
at room temperature)
¼ to 1/2 cup honey (or any liquid
sweetener to taste)
½ teaspoon vanilla
½ teaspoon salt, optional
1 cup dark chocolate chips
Ingredients
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1/4 cup and 2 tablespoons white sugar
1/2 cup SunButter® (we used Creamy)
1 egg
3/4 cup all-purpose flour
GREEN
1 teaspoon baking soda ALERT *
1/2 teaspoon salt
2/3 cup old-fashioned oats
2/3 cup semi-sweet chocolate chips
Directions
In large bowl with hand held or stand
mixer, blend all ingredients (except
chocolate) until smooth. Set aside.
In microwavable dish, heat chocolate chips in microwave on Medium for 30 seconds. Carefully
remove bowl from microwave and stir to check melting progress. Continue microwaving
and stirring in 15 second increments until chocolate is fully melted. Chocolate should appear
velvety smooth and shiny.
Directions
Heat oven to 350°F. Line cookie sheet
with parchment paper and set aside.
Line a mini 24-count muffin tin or a regular 12-count muffin tin with paper or foil liners.
In large bowl, cream together butter, brown sugar, white sugar, and SunButter
until smooth. Beat in egg until well blended.
Pour 11/2 to 3 teaspoons melted chocolate into liner and brush chocolate up sides of liner to
form “cup”. Chocolate will harden almost instantly as you brush it up sides.
In another large bowl, combine flour, baking soda, salt, oats, and chocolate chips.
Stir to combine. Add to creamed mixture and stir by hand until all ingredients are
combined. Refrigerate at least 2 hours.
Fill with SunButter mixture then cover with remaining chocolate. Place in freezer until firm.
Store in refrigerator or freezer!
Drop dough by rounded tablespoonfuls, about 2 inches apart, on prepared
cookie sheet.
Tip
Heat chocolate slowly to avoid burning. Burnt chocolate cannot be saved.
Bake 10 minutes or until outside edges of cookies are set and middle is just
beginning to set. Do not over-bake.
Serving Suggestion
You can make Paleo SunButter Bars by lining 8x8-inch pan with foil, let foil extend about an
inch over opposite ends of pan. Smooth SunButter filling in pan and top with
melted chocolate. Place in freezer until firm, then cut into bars.
Cool on baking sheet 10 minutes. Store cooled cookies in airtight container.
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21
Makes 12 Bars
Makes 32 Bars
Start To Finish – 1 Hour and 10 Minutes
Gooey
Chocolate
SunButter
Bars
White Chocolate Bars
Ingredients
2 cups all-purpose flour
1 cup powdered sugar, divided
1 cup butter, softened (no substitutes)
1 (12oz) package Guittard® Butterscotch Chips, divided (or other peanut free
butterscotch chip)
½ cup light corn syrup
½ cup SunButter® (we used No Sugar Added)
3 eggs
1 (12oz) package white chocolate chips
1 teaspoon shortening
Ingredients – Crust
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup corn starch
1/2 cup butter, softened
Ingredients – Filling
2 eggs
1/2 cup corn syrup
1/2 cup brown sugar
1/4 cup SunButter® (we used Natural)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup flaked coconut
1/2 cup semi-sweet chocolate chips
Directions
In medium bowl, combine flour and
½ cup powdered sugar, stir to blend;
cut in butter with pastry blender or
two forks. Mix until crumbly. Press
into bottom of ungreased 13x9-inch
pan. Bake 15 to 18 minutes or until
lightly browned around the edges
(the surface will not brown).
Directions
In large microwavable bowl, combine
1 cup butterscotch chips and corn
syrup, microwave on High 1 minute,
stirring occasionally until chips are
melted.
In medium bowl, combine flour, sugar, and corn starch. Cut in butter until mixture is crumbly.
Press into greased 13x9-inch pan.
Bake crust 15 to 18 minutes or until crust is lightly browned.
In medium bowl, beat eggs, corn syrup, brown sugar, SunButter, vanilla, and salt. Stir in coconut
and chocolate chips. Pour over crust. Return to oven.
Beat in SunButter and eggs. Pour
onto crust. Top with remaining
butterscotch chips. Bake 18 to 22 minutes or until filling is set. Cool 5 to 10 minutes on
wire rack.
Bake an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack. When cool,
cut into 12 bars.
In medium microwavable bowl, microwave white chocolate chips and shortening on
Medium for about 1 minute, stirring occasionally until melted. Spread over bars. Cool
completely before cutting into 32 bars.
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22
Contents
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23
Makes 16 Bars
Makes 1 Serving at a Time
No Bake
S’Mores
Bars
SunButter
Emergency
Cake
Ingredients
1¼ cups SunButter® (we used
Natural) (divided)
1 cup unsalted butter or dairy
free butter substitute
2 cups gluten free graham style
cracker crumbs
2 cups powdered sugar
2 teaspoons vanilla extract
1¼ cups semi-sweet chocolate
chips or dairy free
chocolate chips
2½ cups mini marshmallows
Ingredients
1 box angel food cake mix
1 box chocolate cake mix
1 tablespoon SunButter®
(we used No-Stir Creamy)
1 tablespoon chocolate chips
Directions
In gallon size zip top bag, combine
cake mixes, shake to mix and keep on
hand in case of cake emergency.
When Emergency Occurs
In straight sided 14oz. or larger mug,
combine 1/3 cup blended cake mix and
3 tablespoons water. Stir with
fork until combined and no dry mix
remains. Drop 1 tablespoon SunButter and 1 tablespoon
mini chocolate chips on top of batter in mug; gently
press down until even with top of batter. Microwave on
High 1 minute. Allow to cool for a couple of minutes
before digging in.
Directions
Line 9x9-inch baking pan with parchment paper cut so it hangs over all 4 edges of pan by a
couple inches.
In small saucepan, melt 1 cup SunButter and butter. Stir until smooth, remove from heat. Add
graham crumbs, powdered sugar, and vanilla and stir until well combined. Pour mixture into
prepared pan and smooth top.
In microwavable bowl, combine remaining ¼ cup SunButter and chocolate chips. Microwave
on High 1 minute, carefully remove from microwave and stir. If not fully melted, continue to
microwave at 20 second intervals, stirring after each 20 seconds.
Did you know…
Pour melted SunButter and chocolate mixture over top of SunButter layer in pan and smooth
top. Cover with marshmallows.
it takes 3 POUNDS of sunflower seeds
to make one jar of SunButter?
Preheat broiler. Broil for about 1 minute or until marshmallows start to brown.
That’s about five
giant sunflowers
in every jar!
Refrigerate for 20 to 30 minutes to set up.
Lift out of pan with overhanging paper, cut into 16 bars (2¼ inches by 2¼
inches). Serve or store in the refrigerator, covered.
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Contents
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25
Easy-To-Make Serving
Suggestions
SunButter Banana Freeze
1 piece plastic food wrap
1 banana
2 teaspoons SunButter® (any variety)
12 to 15 chocolate chips
Apple Sandwiches
SunButter® (any variety)
1 apple, cored and sliced into rings
Granola
Chocolate chips or raisins
Place plastic wrap flat on counter top. Slice banana (almost in
half ) lengthwise. Gently put SunButter in the center. Sprinkle with
chocolate chips. Fold plastic wrap around banana and freeze.
Allow to thaw slightly before eating.
Spread SunButter on apple slice, sprinkle with granola and
chocolate chips or raisins. Top with another apple slice.
Repeat using remaining apple slices.
Ants On A Log
4” lengths of celery, washed and dried
(SunButter will not stick if celery is wet)
SunButter® (any variety)
“Ants” (try cheddar cheese or pretzel gold fish crackers, dried
cranberries, fresh blueberries, mini chocolate chips, granola,
sunflower seeds, etc.)
SunButter Banana In A Blanket
1 tablespoon SunButter® (any variety)
1 whole wheat or whole grain tortilla
1 tablespoon jam
1 banana
Spread SunButter inside hollow of celery. Top with “ants”.
Spread a thin layer of SunButter on tortilla, then add a layer of jam
on top. Lay whole banana across bottom third of tortilla and roll up
tightly. Cut in half and serve.
SunButter Cookie Dough Yogurt
1 container plain Greek yogurt
1 teaspoon honey
1/4 teaspoon vanilla extract
1 tablespoon mini chocolate chips
Dash of sea salt
Apple SunButter Bites
1 apple, cut into 1/2-inch wedges
SunButter® (any smooth variety)
Yogurt covered raisins
Coat one cut side of each apple wedge with SunButter. Push yogurt
covered raisins into edge of one apple wedge to make teeth. Top
with another SunButter coated apple wedge to make a mouth.
Continue with remaining apple wedges.
Stir together and enjoy.
SunButter Banana Sushi
1 banana
1/4 cup crisp rice cereal
SunButter Banana Pops
SunButter® (any smooth variety)
Banana(s), cut into 1” slices
Mini chocolate chips
Colored sprinkles
Mini popsicle sticks
Put a dollop of SunButter on top of banana slice. Top with
chocolate chips and sprinkles. Insert popsicle sticks. Freeze and
serve frozen or serve immediately at room temperature.
26
Spread SunButter over outside of banana
and roll in cereal until coated. If necessary,
microwave SunButter for 15 seconds for easier
spreading. Cut into 1-inch pieces and serve.
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olSafe Recipes

Transcription

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