Getting Creative With Sun Butter!

As a mom to four children with many activities and food allergies, I have to be creative with meals since most of them are eaten on the go.  Sandwiches seem to be the go-to option in our house.

With the new year right around the corner, I am trying to come up with some new sandwich recipes to spice things up a bit.  We have been in a super boring food slump.

We have peanut and tree nut allergies in our family so nuts of any kind are not allowed.  (Except for the nut writing this 🙂 )  Sun butter is a staple in our home.

Last night, I decided to try and be creative with sun butter sandwich recipes. It is safe for my kids, they like it, and it is high in protein. I dug out an old peanut butter recipe book I have had for years.  I substituted sun butter for peanut butter and  had a “tasting party” and got valuable feedback from the kids.

First we tried “The Elvis” sandwich. This was Elvis Presley’s favorite sandwich, the book said. My version was sun butter spread on both sides of the bread, bacon, thinly sliced bananas and honey, on toasted bread. Sounds strange but was SO GOOD! This sandwich got the highest ratings from the “tasters”.

The "Elvis" sandwich :-)

The “Elvis” sandwich 🙂

Next up on the strange sandwich list was a grilled cheese with sun butter! Yes, it sounds nasty but honestly it was really good! It was a little sweet and salty. You know those little orange cheese crackers with peanut butter in the center? Kind of like that but much better, because I added butter and toasted the bread. The “tasters” liked the sandwich but couldn’t commit to actually eating it on a regular basis.

Grilled cheese with sun butter!

Grilled cheese with sun butter!

Last, but not least, for our sandwich tasting party was a BLT with sun butter.  That too, was strange and delicious at the same time. Unfortunately my tasters were not on board. 😞

BLT with sun butter

BLT with sun butter

 

Only one of these sandwiches made the cut, but at least we came up with something a little bit different.

 

We also like to dip just about anything in sun butter, veggies, cookies, crackers or just eating it plain.  My current fav is the traditional ants on a log, a little sun butter smeared in celery topped with raisins. 🙂

YUM!

YUM!

There are so many things we can do with sun butter.  I am just grateful that within my house full of food allergy kids, they actually enjoy the taste.

It is one of my secret pleasures as well.

Feel free to send me some of your favorite sun butter recipes (or post on fb of course)!  We would love some suggestions :-).

Jenn@mommybusiness.net

Happy New year!

-J

 

 

 

 

Photo credit Shutterstock.com for ants on a log

This Recipe Is SO Good, I Had To Share!

While scrolling through Facebook the other night, I stumbled upon a healthy recipes website that I really liked, so I took screenshots of the recipes I wanted to mess around with, got inspired and tried a bunch of new things.

This recipe really caught my attention because it was a homemade Nutrigrain bar.  My kids LOVE real Nutrigrain bars, but I don’t buy them because they have GMOs and we avoid GMOs as much as possible.

We have allergies to peanuts, tree-nuts and gluten, so I modified the recipe to work for my family.

OMG- it is so good.  We are all loving it.  Had to share.

 

Not pretty or perfect but delicious and relatively healthy!

Not pretty or perfect but delicious and relatively healthy!

Dough:

2 cups of Gluten Free King Arthur flour

1 cup of coconut oil

1/2 cup of agave

1 egg

1 cup of gluten free oats

1 teaspoon of vanilla

1 teaspoon of salt (you can do a half if you like)

1 teaspoon of baking powder

1 teaspoon of cinnamon (or to taste, I did a bit more)

 

Strawberry Purée:

Quart of strawberries (1 of the dirty dozen, so I chose organic)

Sugar to taste.  I used a tablespoon

Little bit of (non-GMO) corn starch to thicken it up

Thickened strawberry puree

Thickened strawberry puree

Put the liquid dough ingredients together and mix with an electric mixer until it looks like it is almost creamed.  Slowly add in dry ingredients, continue to mix.  When all ingredients are mixed well, move to the fridge to chill.

Agave, vanilla, coconut oil and one egg.

Agave, vanilla, coconut oil and one egg.

While the dough is chilling, put the strawberries in a pot with a little bit of water. Heat it up and stir. Let it cool and put it in a blender or food processor and blend until puréed. Put it back in the pot and add the sugar, heat up and stir. Add cornstarch, the hotter it gets the more the cornstarch will work, so only add small amounts until reaching the desired thickness. Allow to cool before adding to dough.

Clean organic strawberries!

Clean organic strawberries!

When the dough has a nice chill, roll it out.  This is where somebody who has some baking talent can make these bars look pretty-unlike mine 😀

This dough could use some help but it sure tastes yummy!

This dough could use some help, but it sure tastes yummy!

Roll the dough flat. Then, using a pizza cutter cut out rectangles.   Scoop out purée onto one side of the rectangle.  Fold the dough to cover the purée and pinch the edges of the dough together to keep the purée enclosed.

Strawberry puree on the dough before folding

Strawberry puree on the dough before folding

Bake at 350 for approximately 8-12 minutes.

Allow to cool completely before eating.

Icing could be added to the top to make it look and taste more like a pop tart too!  Each one of my kids mentioned that would be cool to do.

Home made gluten free, nut allergy safe nutrigrain bars!

Homemade gluten free, nut allergy safe nutrigrain bars!

Enjoy!

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Jenns Bio Pic 2Jennifer Ormond is a Boston-based entrepreneur, author, radio personality,    blogger, mom to 4 amazing kids, and wife. Lover of business, coffee, writing, children and parenting. Queen of sarcasm and eternal optimist!

Connect with Jenn at mommybusiness.net, coffeebreakcafe.net, or jenniferormond.com. On Twitter- @jennormond & @mommybiz7

 

Review: Enjoy Life Muffin Mix

Enjoy Life sent us a beautiful package with lots of their mixes to try out. It was so exciting to open the box and see all of the yummy options, along with a fancy new oven mitt, pizza cutter, spatula and wooden spoon. Such great packaging and presentation. Enjoy Life knows what they’re doing!

Such great packaging and so many goodies!

Such great packaging and so many goodies!

We have lots of food allergies in our families. Jenn’s kids are allergic to mango, peanuts, tree nuts, pistachio, cashew, and sesame.

At my house, we’ve got Little A with gluten, oats, soy, dairy, peanuts, tree nuts, coconut, all legumes, cinnamon, sesame and sunflower seed. We keep things very simple and cook & bake with as few ingredients as possible. I’m allergic to clams, gluten, and dairy, and my husband, Andy, is lobster, egg, banana. The great news is that even Andy can have these mixes. ALL OF THEM!! It’s so hard to find safe mixes that don’t include egg, but Enjoy Life has solved that problem! Every box is free of the top 8 allergens. The only ingredients you need to add are: water and the oil of your choice! (I use Kirkland brand organic olive oil from Costco.)

This sweet new wooden spoon is perfect to use with my favorite mixing bowl!

This sweet new wooden spoon is perfect to use with my favorite mixing bowl!

It was rainy and chilly in Boston today, so I spent the afternoon baking! I started with some muffins. I’m sure they would have been good just plain, but I added blueberries and a crumb topping, because Andy likes berries!

Fresh Maine Wild Blueberries- YUM!

Fresh Maine Wild Blueberries- YUM!

The muffins came out great! The flavor and feel is as good as my from-scratch muffins. To make them even more perfect, I would add 1/2-1 teaspoon of vanilla extract next time. And chocolate chips. I love blueberries, but Enjoy Life chocolate chips are my weakness!!!!!

I ate two immediately after taking this photo!

I ate two immediately after taking this photo!

 

A couple of notes:

If you’re going to add blueberries, be sure to toss them in a little gluten-free flour first. This will help them hang out in the muffin without sinking to the bottom.

They’re yummy warm, with a little butter (or Earth Balance soy-free spread) but I think the taste and texture are best after they cool for a bit.

Mmmmmm... warm with butter!

Mmmmmm… warm with butter!

 

My recipe for crumb topping:

3 Tablespoons butter, or butter substitute, very cold and chopped into little pieces

1 1/2 Tablespoons brown sugar

2 Tablespoons sugar

1/2 Cup gluten-free flour

 

Mix with a fork or your fingers until it is blended and crumbly.

Sprinkle on top of muffins, bake, and enjoy!

*As mentioned above, the mixes were sent to us by Enjoy Life, so that Jenn & I could try them and write an honest review. As always, opinions on MommyBusiness.net are our own. You know we always tell truth! -M

Yummy oooey gooey black bean brownie recipe!

I am on a mission to get more protein in my children’s (especially my daughter’s) diet.  They won’t eat very many green things and are super picky.  I think most kids with food allergies tend to be picky, and mine are no different.

I have been trying to master this black bean brownie recipe for weeks but up until today they tasted like….  well… beans!!

I adjusted a few things this morning and it was a hit!!  They are SO GOOD!!!

 

black bean brownie 3

 

Here is my super easy recipe!!

 

Ingredients:

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons coconut oil or vegetable oil
1/2 cup unsweetened cocoa powder  ( I use Vermont Nut Free cocoa powder)
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon baking powder
1 pinch salt
1/2 cup chocolate chips (I also broke up a nut free chocolate bar for the topping and added nut free butterscotch chips)

Throw all of the ingredients in a food processor or blender to puree, except the toppings.  I added a touch of water to the blender to help it along.

Black bean brownie

Grease a pan (I used a glass pie plate) and pour in.  Place your toppings on top.   Bake at 350 degrees for 30-45 minutes.  Let cool.

Dig in and enjoy!!!

-J

black bean brownie 2

Yummy New Frosting!

A friend pinned this delicious looking frosting recipe , but it was all dairy- a no-go for my allergic kids. So, I pinned it and decided to make it dairy-free. Here’s how it went.

The original recipe starts with 1 cup of milk and 4 tablespoons of cornstarch. I used 1 cup of organic rice milk and 4 Tbsp of tapioca starch, heated to a low boil for 1 minute, while stirring and then cooled to room temp.

Rice milk worked well for the custard.

Rice milk worked well for the custard.

 

 

 

 

 

 

 

 

 

In my Kitchenaid, I whipped 1 cup of organic palm oil shortening with 1 cup organic sugar and a tsp of vanilla extract (GF.) When the rice milk custard cooled to room temp, I added it to the sugar mixture and whipped for 8 minutes as in the original recipe.

8 minutes was a long time to wait, but it looks delicious!

8 minutes was a long time to wait, but it looks yummy!

 

 

 

 

 

 

 

 

 

I have no doubt that the full dairy version would be even more amazing, but this frosting is fluffy and smooth and delicious- and I love that it only uses 1 cup of sugar, instead of an entire bag of confectioner’s sugar!

Simple and delicious!

Simple and delicious

I didn’t have the energy to make the pretty roses that Leslie did, so I just spread on a nice, thick layer of the fluffy stuff and served it to the kiddos. Of course I had a piece, too.

Let us know if you try it- and share photos of your delicious creations!

 

Enjoy!

-M 🙂

 

 

 

 

 

 

 

 

 

 

 

 

 

Melissa’s Famous Gluten-Free Brownie Recipe

One of the first recipes I really mastered as a gluten-free baker was brownies… because my kids love chocolate, and I knew I couldn’t go wrong with a base of Enjoy Life Chocolate Chips! We now have plenty of gluten-free dessert options, but I still miss cannoli and pain au chocolat! What gluten-filled dessert do you miss most?

Brownies

2 bags of Enjoy Life Semi-Sweet Chocolate Chips

10 tablespoons shortening (I use organic palm oil shortening)

2 tsp vanilla extract (be sure to use a gluten-free brand)

1 1/4 C sugar

6 large eggs (whisked)

2/3 C organic tapioca starch (you can sub corn starch, but make sure it is non-GMO)

1/2 C unsweetened cocoa powder

3/4 tsp salt

Melt chocolate with shortening and cool. Add sugar, vanilla and then eggs. In a separate bowl, mix dry ingredients and add to chocolate mixture. Pour into a brownie pan that has been lightly greased and lined with parchment paper. Bake until center is no longer too gooey, about 38 mins! (I often cut the recipe in half and bake in a smaller pan, but this recipe will make enough to share!)

<3 Enjoy!

***Visit us on facebook today for a #Giveaway of Enjoy Life products!***