This nut free Gingerbread Sunflower Seed Butter gives you a delicious, allergy-friendly taste of winter bliss. Spread it on gluten free toast, an apple, or enjoy it by the spoonful!
This post is sponsored by Now Foods.
Once upon a time, a food blogger needed to create a recipe for a post that was going up in a few hours. She didn’t have a lot in the house. She was rummaging and pondering and rummaging some more when behold! A bag of Now Foods Sunflower Seeds popped out at her from the pantry shelf.
“Hmmm,” she said to herself, “I do love me a sun butter.”
But a plain old sun butter just wouldn’t do, so back to the cabinets she went to rummage some more. There she found all she’d need to create one of her favorite winter flavors: gingerbread. (Speaking of, have you tried her Gingerbread Protein Bites or Gingerbread Hot Chocolate?)
Idea struck, and she got to recipe-creating. She put her food processor to work, and a few minutes later, she had a jar of scrumptious, allergy-friendly Gingerbread Sunflower Seed Butter to munch on all week and share with her fit & focused friends!
Photographing was difficult as she kept trying to sneak a taste, but she was able to refrain from eating the whole jar for long enough to get a few snaps. She quickly pulled together graphics, wrote a post in fairy-tale-like fashion and soon enough everyone was able to enjoy the magic of this Gingerbread Sunflower Seed Butter.
She must thank NOW Foods for supplying her with the raw, unsalted sunflower seeds that led to the inspiration for her creation. These tiny seeds provide her with a good source of fiber, and they offer a diverse profile of vitamins and minerals, including vitamin E and magnesium. She’s looking forward to enjoying this spread on a honey crisp apple or topping off her oatmeal with a delicious dollop.
Needless to say, the girl and her recipe lived happily ever after, and now you can, too.
- 2 cups raw, unsalted sunflower seeds (I used these from Now Foods)
- 1 Tbsp molasses
- 1/2 tsp pumpkin pie spice
- 1 tsp ginger
- 1 Tbsp maple syrup
- Add all ingredients to a food processor.
- Process until smooth and creamy (at least 10 minutes).
- You may have to stop your food processor to scrape down the sides with a spatula.
- If it starts to smell like it's burning, turn off your processor for a few minutes to let it cool off. Then resume.
- Be patient, it may take quite a while to get smooth, depending on the strength of your processor.
Do you like flavored nut/seed butters?
This post is linked up with Meatless Mondays.
Combining 2 of my favorite things: sunflower seed butter and gingerbread. Now add chocolate….
Susie aka Coach Suz recently posted…Ups and Downs in the Middle Miles of the IVF Marathon
OK THIS IS FLIPPPPPING BRILLIANT.
The child and I will try for tomorrows LUNCH!
OMG! This looks and sounds amazing!! I really can’t think about anything else right now! haha!
Julie @ Running in a Skirt recently posted…Blueberry Oatmeal Smoothie {Video}
So sad I wasn’t able to stay so I could give this a try! I DO have all the ingredients to make it though so that’s going to be happening ASAP!
Annmarie recently posted…Gluten Free Blueberry Protein Waffles
I d on”t know that I’ve had sunflower butter love the pumpkin pie spice in there. Thanks for linking up today
Deborah @ Confessions of a mother runner recently posted…Vegan White Bean Quinoa Chili
What a wonderful fairytale… I experienced a similar one myself for this post. Hahaha. 🙂
This looks delicious. So you’re taking orders, right? 😉
i loooove sunflower seed butter — flavored gingerbread would be SO GOOD!!
Linz @ Itz Linz recently posted…Friday favs
Confession….I have a food processor that I seldom ever use (no judging). This may get me to dig it out, dust if off and plug it in. Thanks for the cute fairy tale-ish recipe 😉
Kimberly Hatting recently posted…Working out…at Work?
Ooh! I’m excited about this. I have a nut allergy and get really bummed out that there aren’t many “butter” options for me. Thanks for sharing this!