sunbutter

This Sunflower Seed Risotto is the perfect creamy and healthy vegan dinner recipe. It only requires a few simple ingredients and one-pot. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!

Sunflower Seed Risotto

onion

garlic

mushrooms

broccoli

vegetable broth

arborio rice

water

sunbutter organic sunflower seed butter

yeast

sunflower seeds

Black pepper

chopping

Begin by dicing the onion, mincing the garlic, slicing the mushrooms, and chopping the broccoli crowns. 

sauteing

Add the onions and garlic to a pan with 1/4 cup of vegetable broth (you can also use olive oil) and sauté until soft. Next, add the mushrooms and continue to sauté. When the mushrooms soften slightly, add the broccoli crowns and cook for about 2 minutes. 

making the creamy sauce

Add the Sunbutter and nutritional yeast and mix until all the vegetables are evenly coated and a thick creamy sauce has formed.

adding vegetable broth

 Next, pour in the remaining vegetable broth and mix until smooth and creamy.

cooking the rice

Add the rice and filtered water, cover, and cook on medium heat, stirring every so often until all the liquid has been absorbed, and the risotto is thick and creamy. Sprinkle the sunflower seeds on top and serve and enjoy!

serving

Sprinkle the sunflower seeds on top and serve and enjoy!

These Gluten-Free Vegan Sunflower Seed Muffins are the perfect easy, healthy, and filling breakfast. They are made with simple and clean ingredients and they are absolutely delicious! This recipe is vegan, gluten-free, oil-free, and refined sugar-free!

Gluten-Free Vegan Sunflower Seed Muffins

coconut sugar

oat flour

gluten-free flour

tsp baking soda

tsp baking powder

tbsp ground flaxseed

Sunbutter No Sugar Added Sunflower Seed Butter

soy milk

apple cider vinegar

applesauce

tbsp Sunbutter No Sugar Added Sunflower Seed Butter

maple syrup

tsp vanilla extract

making the flax egg

 Begin by making the flax egg. Combine the ground flax seed with the water and mix. Set the egg mixture aside for 10 minutes or until it&#39;s thick and eggy. 

adding the dry ingredients

Preheat the oven to 350. Combine the dry ingredients together in a large bowl and mix until combined. 

adding wet ingredients

Add the wet ingredients to the bowl of dry ingredients and mix until the muffin batter is smooth.

preparing muffin tin

Prepare a muffin tin with muffin cups. Then spoon batter equally into each cup.

baking

Place the muffin tin into the oven and bake for 25 minutes or until the tops of the muffins are golden brown. 

cooling

Once the muffins are done, transfer them to a wire rack to cool completely.

topping

Once completely cooled top with the maple glaze. Serve immediately and enjoy!

This easy vegan fudge recipe is the perfect addition to your holiday baking. It&#39;s made with simple ingredients, has the perfect creamy texture, and has a delicious nutty flavor. This recipe is vegan, oil-free, gluten-free, nut-free, and refined sugar-free.

Easy 3 Ingredient SunButter Vegan Fudge

bag vegan white chocolate chips

can sugar-free sweetened condensed coconut milk

tsp vanilla extract (optional)

lining

Line a square pan or loaf pan (my recommendation) with parchment paper, leaving some overhang for easy removal.

Prepare a Pan:

melting

You can melt the vegan chocolate chips in a microwave or with a double boiler. If you use a microwave, make sure to use a microwave-safe bowl and melt for 15 second intervals to prevent burning.

Melt Chocolate:

mixing

Add the sweetened condensed coconut milk, SunButter, and melted chocolate together in a large bowl and mix until smooth and creamy.

Mix Ingredients:

pouring

​Pour:

smoothing

Use a silicone spatula to smooth the top of the melted fudge, ensuring an even layer.

Smooth the Top:

chilling

Place the baking dish in the refrigerator and let the fudge chill for at least 2-3 hours or until it's set.

Chill:

removing from pan

Once the fudge is completely set, lift it out of the pan using the parchment paper overhang.

cutting

Place it on a cutting board and cut it into squares or desired shapes.

Cut into Squares:

Your vegan SunButter fudge is ready to be enjoyed! Serve it at room temperature for a softer texture or chilled for a firmer bite.

Serve and Enjoy:

Sunflower seed butter is a delicious and nutritious alternative to peanut butter. Learn how to make it with no added oil, little money and minimal effort! Make it keto with 1 easy step.

DIY Sunflower Seed Butter (oil-free, keto option)

(36 g) coconut sugar

fine sea salt

Preheat the oven to 350F (175C).

Spread the sunflower seed kernels in an even...

Spread the sunflower seed kernels in an even layer on a large, rimmed baking sheet (try to avoid getting the seeds close to the edges of the pan).

Bake for 10 minutes; open the oven and...

Bake for 10 minutes; open the oven and stir the kernels. Bake for another 8 minutes, or until the seeds are golden brown and fragrant (be careful during the final minutes; check often to avoid over-cooking).

Immediately transfer the kernels to the bowl of...

Immediately transfer the kernels to the bowl of a food processor or high-speed blender to stop the cooking. Cool completely.

Process until the kernels resemble a coarse flour....

Process until the kernels resemble a coarse flour. Stop and scrape the container and continue processing until the mixture begins to clump. Stop and scrape again. Process until mixture begins to pull together into a very rough looking "butter." Stop and scrape again.

Continue processing for 4 to 5 minutes, stopping...

Continue processing for 4 to 5 minutes, stopping and scraping occasionally, until the oils begin to release from the seeds and the mixture turns very smooth and creamy (it takes time, but it will happen!).

Add the coconut sugar and salt; process until...

Add the coconut sugar and salt; process until combined. Taste the butter and adjust the sweetener and salt, as desired.

Scrape the seed butter into jars or other...

Scrape the seed butter into jars or other tightly covered containers. Store in the refrigerator.

This is a simple combination of my favorite peanut butter alternatives to provide a better flavor and texture to the plain ol&#x27; alternative options.

Peanut Butter Alternative

tbsp sun butter

tbsp tahini

tbsp cacao (optional, and boost the honey to 2 tsp)

raw honey

salt

Simply combine your ingredients in a container with a top, stir, and store for the next PBJ sandwhich. Or, eat straight out of the jar.

These Easy Homemade Gluten-Free Protein Bars are chewy, naturally sweet, and packed with plant-based protein and creamy sunflower seed butter from none other than Sunbutter, making them the perfect high-protein snack bar to fuel your day naturally—Vegan, Refined Sugar-Free, Gluten-Free, Nut-Free, and No-Bake Protein-Packed Bars that are simply delicious.

Easy Homemade Vegan & Gluten-Free Protein Bars

quick oats

flaxseed

chia seeds

raw sunflower seeds

plant-based protein powder (any flavor)

mini chocolate chips

SunButter Organic Sunflower Seed Butter

maple syrup (or any liquid sweetener)

vanilla extract

chocolate chips

coconut oil

preparing pan

Line an 8x8 inch (or similar size) baking dish with parchment paper. Set aside.

Prepare the Pan:

mixing dry

In a large mixing bowl, combine oats, ground flaxseed, chia seeds, sunflower seeds, protein powder, and mini chocolate chips. Mix well.

Mix Dry Ingredients:

combining wet and dry ingredients

Pour the wet ingredients over the dry ingredients. Stir thoroughly until the mixture is well combined and sticky. You may need to use your hands or a spatula to press everything together. If using your hands, I highly recommend wearing gloves - the mixture is sticky at this point!

Combine Wet & Dry:

pressing into pan

Transfer the mixture into the lined pan. Use the back of a spoon or your hands to press it down firmly and evenly.

Press into Pan:

Refrigerate for at least 1–2 hours until firm. Once set, remove from the pan and cut into bars or squares.

In a small bowl, melt the chocolate chips with coconut oil in the microwave in 20–30 second intervals, stirring in between until smooth.

drizzling

Optional Chocolate Drizzle:

storing

Keep bars in an airtight container in the fridge for up to 1 week or freeze for longer storage.

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Top Tags

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Top 6 sunbutter recipes from across the web

The most viewed sunbutter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sunflower Seed Risotto

Gluten-Free Vegan Sunflower Seed Mu...

Easy 3 Ingredient SunButter Vegan F...

DIY Sunflower Seed Butter (oil-free...

Peanut Butter Alternative

Easy Homemade Vegan & Gluten-Free P...

The most viewed sunbutter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine