Allergies. I hate them.
But luckily I’m just talking about the hay fever, rub-my-eyes-until-they-are-raw allergies.
But if you happen to have a food allergy, or live with someone who does, you understand how important it is to keep certain foods out of the house. For years we wondered with my youngest child, what was causing her health problems. It took us about 2 years and many doctors but we finally figured out that she was lactose intolerant. What a difference it has made for her health to not give her dairy anymore. She is practically a different child!
I have many friends whose children struggle with nut allergies and many times have to go without treats at a birthday party or at school. That is why I made it my mission this month to come up with some healthy, nut free treats for my kids friends who happen to have nut allergies. I also wanted to make sure all the kids would eat the same treats….so they needed to be extra yummy!
My kids love monster cookies. I mean whats not to love….oatmeal, candied chocolates, peanut butter….dang it! But after spending some time researching at the grocery store to see what I could replace peanut butter with, I stumbled up on Sunbutter. Sunbutter is grown right here in the US and basically ground up sunflower seeds. Sunbutter has a similar texture and taste of peanut butter but it is actually free of the the top eight allergens including peanuts, tree nuts and even soy. And did you know that Sunbutter actually packs more nutritional density that regular nut butters? For instance it contains more magnesium, Vitamin E, iron and zinc than other nut based butters.
The best part about Sunbutter is that is easily found in major grocery chains and coming soon to local buying clubs. You can find it right by the traditional peanut butters! There are several different kinds, but I chose No Sugar Added Sunbutter and also Organic Sunbutter.
Serves: 30 balls
- 2 cups oats
- 1 cup Sunbutter
- ½ cup honey
- ½ cup unsweetened coconut
- ¼ cup ground flaxseed
- 1 tsp vanilla
- ¼ tsp salt
- ¼ cup mini chocolate chips
- ¼ cup mini m and ms
- Place oats in high powered blended. Pulse 3-4 times until they are broken down, but not turned into flour
- Mix dry ingredients in small bowl. Oats, coconut, flaxseed and salt
- Place Sunbutter and honey into stand mixer. Pulse until combined. Add in vanilla
- Slowly add dry ingredients to wet in mixer. Stir in chips and m and ms
- Scoop with 2 inch cookie scoop into balls onto cookie sheet. Place in refrigerator. Will keep good up to a week. Place in freezer in airtight container for longer storage.
The second recipe came to me when I decided I wanted to remake my one of my favorite almond butter recipes, but replacing the almond butter with Sunbutter. This recipe always makes a TON and is a total crowd pleaser. I mean, who wouldn’t want kettle corn without all the sugar?? Try this one out at your next movie night or BBQ!
Serves: 10 1 cup servings
- ½ cup popcorn kernels
- ¼ cup coconut oil
- ½ cup sunbutter
- ¼ cup honey
- 1 tsp salt
- ½ tsp cinnamon
- 1 tsp vanilla
- Place popcorn kernels in air popper. Allow all the kernals to pop into a bowl and set aside.
- Place coconut oil, sunbutter and honey in small saucepan over medium heat. Stir until combined
- Remove from heat ( do not allow to boil) and add in vanill, salt and cinnamon
- Pour mixture over popcorn and mix so all the kernels are coated.
- Serve immediately or store e in gallon Ziploc bag in fridge.
For more information or to find out where you can buy Sunbutter click here