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

 

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

Thick, creamy, dreamy, chocolatey HOT COCOA recipe!

Who doesn’t love hot chocolate? I know I do. Living in New England, hot cocoa, hot apple cider, fabulous coffee, all necessities of life.

I see first hand how many people love good hot chocolate. I have owned a coffee shop for almost 19 years and hot and frozen cocoa have been one of our most popular drinks since we opened. We add three different types of chocolate, hand steam the milk (if hot) with our espresso machine and stir it by hand. Our cocoa is so much better than the cheap kind you get out of a machine with hot chocolatey water.

Introduce my kids with food allergies and hot cocoa is no longer so simple. Chocolate is mostly off limits for my family. Our allergist told us to avoid chocolate since most of it is made on the same equipment as tree nuts.

I always feel bad that my children can’t join other children at the skating rink to gather for hot cocoa. Same thing after sledding or at the movies or wherever hot cocoa is generally served. I give them something special when we get home, of course, but I know it’s not the same.

A few years ago, I started making my own nut safe hot cocoa and it is DELICIOUS! So good, I had to share.

Whether you can have nuts or not, this recipe is a much higher quality cocoa then just opening a packet and boiling water. It is cheaper to make too. If allergies are not an issue, you can purchase any type of cocoa powder, as long as it is decent chocolate.

I usually cook by eye, but I did measure yesterday while making hot cocoa for the kids. I have been snowed in for a few days/weeks/months, who knows at this point!

You will need:
(To serve four people)
4 cups of milk (whatever kind you like)
1.5 cups of really good cocoa powder, can vary to taste (I use Vermont Nut Free cocoa powder)

Vermont Nut Free cocoa powder

Vermont Nut Free cocoa powder

1 cup of yummy chocolate chips,chunks, chocolate bars-whatever you like. (I recommend Enjoy Life because it is yummy and nut safe)

Enjoy Life mega chunks!

Enjoy Life mega chunks!

1 tablespoon of vanilla extract ( I use Neilsen-Massey)

2 tablespoons of sugar (more or less to taste) (I recommend Sugar in the Raw pictured, it is nut safe)

Sugar in the raw!

Sugar in the raw!

Whipped cream and marshmallows are optional (kind of 😉 )

Cant get any simpler.
Put all ingredients together in a sauce pan or pot and heat up. I like to use a whisk to stir because the powder can get a little clumpy.

Cocoa powder not dissolved yet

Cocoa powder not dissolved yet

I usually keep the flame on simmer because I like the milk to heat up slowly to let the actual chocolate melt and the cocoa powder dissolve.

Love my whisk!!

Love my whisk!!

The results are thick, creamy, perfectly chocolatey hot cocoa, better than what you find in the packet!

Yummy whipped cream and hidden marshmallows!

Yummy whipped cream and hidden marshmallows!

These cups have hidden marshmallows under the whipped cream, but the kids wouldn’t let me get a better picture because they needed to get their icy cold hands on them after building snow forts for the past few hours!

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!

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