Sunflower Butter Recipes

Rocky Bars
Once Again Sunflower Seed Butter
Once Again Dawes Hill Clover Honey
Makes 12 bars
 
Ingredients:
3 cups rolled oats
1 cup dried cherries
1 cup dried apricots 
3/4 cup Once Again Sunflower Seed Butter
3/4 cup Once Again Dawes Hill Clover Honey
3 tbsp water
1 tsp vanilla
1/2 tsp kosher salt 
1/2 cup sunflower seeds
 
1.     Preheat the oven to 350°F.
2.     Place 1 cup of oats in a food processor with the cherries, apricots, sunflower seed butter, honey, water, vanilla and salt.  Pulse until the fruit is finely chopped.  The mixture will be very thick.  If necessary, add another tablespoon of water. 
3.     Place the remaining 2 cups of oats in a bowl with the fruit mixture and sunflower seeds.  Knead with your hands until thoroughly combined. 
4.     Line a 13x9 inch pan with foil.  Spray lightly with pan spray.  Spoon the oat mixture into the pan, then use a slightly wet hand to press the granola down firmly to the corners.
5.     Bake for 20 minutes.  Remove from the oven and let stand for 1 hour.  Lift out the foil to remove the bars from the pan, then peel off the foil and slice into even pieces.
 
Tip: Any combination of dried fruit and nuts or seeds will work so use what you have on hand – try cranberries or dates for the fruit and almonds or pistachios instead of sunflower seeds.
 
*Vegetarian
*Dairy Free
*Egg Free
*Gluten Free (with GF oats)

Recipe created by Caitlin Rogers


Raspberry-Granola Pancakes
Once Again Organic Sunflower Seed Butter
Makes 12 pancakes

Ingredients:
1 cup flour
2 tbsp granulated sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 cup milk
1 large egg
1/3 cup Once Again Organic Sunflower Seed Butter
2 tbsp butter, melted
1 tsp vanilla extract
1/2 pint fresh raspberries, chopped
1 cup vanilla granola, without dried fruit or nuts
Pan spray

  1. Whisk together the flour, sugar, baking powder, and salt in a bowl.
  2. Whisk together the milk, egg, sunflower seed butter, butter, and vanilla in a separate bowl. 
  3. Add the wet ingredients to the dry ingredients, stirring just enough to combine. 
  4. Gently fold in the raspberries and granola.  Break up any large pieces of granola before adding.  The batter will be thick.
  5. Heat a nonstick pan or griddle over medium-low heat.  The pan should not be very hot or the fruit will burn before the pancakes are cooked. 
  6. Spray the pan with pan spray.  Add scant 1/4 cups of batter to the warm pan, spreading the batter slightly with the back of a spoon.  Cook slowly until the edges are dry and the bottom is deep golden brown.  Flip, flatten gently with a spatula, and continue cooking until the other side is deep golden brown.
  7. Serve immediately with maple syrup.

*Vegetarian

Recipe created by Caitlin Rogers


Sunflower Trail Mix Cookies
Once Again Organic Sunflower Seed Butter
Yield: 2 dozen

Ingredients:
1 cup Once Again Organic Sunflower Seed Butter
1 cup sweetened coconut flakes
1/2 cup semi-sweet chocolate chips
1/2 cup packed dark brown sugar
1/2 cup dried cranberries
1/2 cup dates, chopped
1/4 cup sunflower seeds
1/4 cup maple syrup
1 large egg
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt

  1. Preheat the oven to 350^(0)F.
  2. Place all of the ingredients together in the bowl of a stand mixer.
  3. Mix on medium speed until the ingredients are well incorporated.
  4. Drop generous tablespoons of dough onto a parchment-lined cookie sheet.
  5. Bake for 12-14 minutes until cookies are set, but still soft.
  6. Remove from the oven and let cool on the cookie sheet.
  7. Enjoy!

*Vegetarian
*Gluten Free
*Dairy Free

Recipe created by Caitlin Rogers


Pasta and Sauce

1/2 cup Sunflower Butter
2 tbs soy sauce
1 tbs spring water
1 tbs fresh lime juice
1 tbs canola oil
dash of 2-3 chipolte pepper sauce
1/2 tsp brown sugar
1/3 cup vegetable broth
1 clove garlic, minced
1 tsp grated fresh ginger
1 red bell pepper, thinly sliced
4 green onions, chopped
1/2 cup fresh bean sprouts (optional)
1/4 tsp red pepper flakes
1 (8 oz) package of whole grain, angel hair (or your favorite) pasta.
(optional) 1 pound sauteed, steamed or grilled broccoli and/or cauliflower cut into florets.  1 pound sauteed or grilled skinless boneless organic free range chicken or duck breast cut into cubes.  If you use both, double the amount of sauce.

  1. Cook pasta in a large pot of boiling water until al dente.
  2. Saute bell pepper, green onion and bean sprouts in tbsp of oil until tender-crispy, set aside.  If using, cook vegetabled and/or chicken until done then set aside.
  3. Mix in a large saucepan over medium/low heat in this order.
    tsp of canola oil, garlic, ginger, soy sauce, water, lime juice, brown sugar, vegetable broth, chipolte sauce.
  4. Add sunflower seed butter, sauteed vegetables and pasta, cooked vegetables and chicken.
  5. Toss to coat all ingredients.
  6. Sprinkle with red pepper flakes and more green onion.
  7. Serve immediately.

Recipe courtesy of Stephen Gagnon


Oatmeal Sunflower Butter Cookies with Chocolate Chips and Walnuts

1/3 Sunflower butter
1/3 cup milk
2 Tbs. Canola Oil
1 tsp. vanilla
1 cup sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup oatmeal
1/2 cup chocolate chips
1/2 cup chopped walnuts

  1. Mix first five ingredients together.  Add remaining ingredients and mix.  Drop by teaspoons onto baking sheet.  Bake at 425 degrees for 8 minutes or until done.

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Sunflower Crackers

1 cup of flour
3 tablespoons Sunflower Seed Butter 2  tablespoons oil
3 tablespoons water
salt to taste

  1. Combine ingredients, gradually adding water to make a dough. 
  2. Knead and roll on floured surface 1/8 thick. 
  3. Bake at 325 degrees about 10 minutes until browned.
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