SunButter Review & Recipes

Tuesday, December 15, 2015

As a peanut butter lover, I was very skeptical to try any nut free versions. With Hendrix starting preschool a few months back, I knew at some point we would need to find an alternative. Many children and adults have peanut allergies so schools around the world have been banning peanuts. 

I was lucky enough to get to try 2 samples of SunButter Sunflower Spread Creamy and SunButter Sunflower Spread Organic. After finishing both jars I figured I should share with the world our experience.

The SunButter Organic was definitely the family favorite in our house. When using SunButter in recipes you cannot tell the difference between peanut butter and SunButter. The only time we were able to differentiate the two was on sandwiches. Sunflower spread has a taste of its own which is also delicious. 

Hendrix loves almond butter, peanut butter and SunButter. At any given time you will find a jar of each in our pantry. SunButter Sunflower Spread Organic will definitely remain a staple in our house. Luckily I am able to pack peanut butter in Hendrix lunch box still. Whenever dining out whether it's at a playgroup or bringing a snack to a restaurant, sunflower spread will be our goto. Better safe then sorry. These are two very easy recipes we love to use with SunButter. 

SunButter Oatmeal
1/3 cup old fashioned oats 
1/3 cup milk of choice (I used cashew milk)
1 tablespoon ground flaxseed
1 teaspoon agave nectar
2 tablespoon creamy SunButter 
1/2 banana, mashed

Fill mason jar with oats, milk, ground flax, agave and SunButter. Mix thoroughly, seal and refrigerate overnight. In the morning stir in 1/2 mashed banana and top with banana slices.

*Hendrix also loves 1/2 tablespoon of cacao powder mixed in with this.

SunButter Chia Pudding
1/3 cup milk of choice (I used unsweetened almond milk)
2 tablespoons chia seeds
2 tablespoons creamy SunButter 
2 tablespoons homemade cranberry jam
1 teaspoon honey

Fill mason jar with milk, chia seeds and honey. Refrigerate overnight or for atleast 6 hours. Stir in SunButter, jam and serve immediately. 

*If I have leftovers of chia pudding I love to add a little more milk or mashed banana and fill our Munchkin Inc. ice pop molds.