SunButter Chocolate Squares

 If you are a fan of Chocolate and Peanut Butter, then you will be a fan of this take on a peanut butter cup.

I found a recipe online and made a few changes.....it is difficult to have just a small piece .... 

 

Ingredients:

• 1 cup of cookies ... crushed (I put mine in the Vitamix) I used Enjoy Life gluten free cookies
  
• 1/4 cup melted butter or coconut butter (add a bit more if needed)
  
• 1/8 cup powdered sugar
• 1 cup (I used NO SUGAR ADDED) Sun Butter
• 1 cup chocolate chips (I used Enjoy Life Mega Chunks)
  
• 1 TBSP coconut butter
• 1 TBSP Sun Butter

 

Instructions:

1. Combine cookie crumbs, melted butter, and Sun Butter. Add to a square baking dish lined with parchment or sprayed wth a bit of oil so the treat does not stick
2. Refrigerate for a few minutes while you melt the chocolate
   
3. Melt the chocolate chips with 1 TBSP coconut oil and 1 TBSP Sun Butter.
4. Add melted chocolate to cooled crust
5. Refrigerate till it sets

NOTE: Start with 1/4 cup melted butter of choice. If the mixture is still dry, add more a bit at a time.

Roasted Banana Bread, Gluten Free and Vegan

I had some dental work done and needed to have soft foods for a while. To add variety to my diet, I continually made modifications to my quick bread recipes.

One of my favorite modifications was adding a ROASTED BANANA to the top of my banana bread. 

This created a MOIST bread that was great for breakfast ... or dessert. I paired the bread with nut butter and fruit for breakfast ... and a chocolate nut spread (homemade or store bought products by Nutella or Don't Go Nuts).

I started with my popular Valentine Banana Bread Recipe and made modifications.

MY MODIFIED RECIPE

2 cups Pamela's Baking and Pancake Mix
1/2 cup gluten free oats
2 FLAX EGGS
1 TBSP vanilla
1 1/2 cups ripe bananas (normally 2 medium)
1/2 cup dried fruits or nuts (optional)
1/4 cup coconut butter
1 banana for the top

Instructions:

• Prepare the flax eggs 
• Add the vanilla, coconut butter, and ripe bananas 
• After the wet ingredients are combined, add the dry
• Add the nuts/dried fruit/seeds if you wish
• Coat a loaf pan and add the banana on top in a decorative fashion
• Bake at 350 for 30-40 minutes (check after 30 then every 5 minutes thereafter)
• Let cool enough to cut so the bread does not crumble. 

Cover and store ... for up to a week if it will last that long!

HOPE & Sesame Milk TRANSFORMS Recipes

There are many plant based milks on the market and I have tried many of them. I first tried HOPE & Sesame Milk at the Nourished Festival in Del Mar earlier this year. Sesame milk tastes great on its own as well as in cereal/granola. I also like using sesame milk in recipes.

Sesame Milk is A Nutritious, Dairy Free, Plant-Based Product

• It is organic
• It is rich in calcium (double that of cow's milk)
• It is rich in iron and zinc
• It is high in protein 
• It provides the body with fiber
• It is low in carbs 
• It provides healthy, unsaturated fats

HOPE & Sesame TRANSFORMS Recipes

I have enjoyed making Chia Pudding for many years. SESAME MILK has made me fall in love with the recipe again! I like the thicker texture it provides. It is a satisfying meal (or dessert if you choose to make it decadent) that will bring a smile to your face when you eat it. This recipe is one I love. It has MANY VARIATIONS based on the flavor profile (and decadence) you wish.

HOPE & Sesame Chia Pudding 

BASE RECIPE FORMULA

1 or 2 mashed bananas (based on size) + 1 1/2 cup Sesame Milk  + 1/4 cup chia seeds (I use organic)

Instructions:
Thoroughly combine the base ingredients so the chia seeds are covered in liquid. Place in an airtight container in the refrigerator until set (1 hour or so). I usually make my chia pudding at night and let it rest while I sleep.

NOTE: I used 1 cup of HOPE & Sesame Vanilla and 1/2 cup HOPE & Sesame Unsweetened Original in the first picture and 1 1/2 cups HOPE & Sesame Chocolate in the second pictures. The vanilla and chocolate are sweet and lend more to a decadent dish. If you prefer, you can cut the sweetness with some unsweetened as I did.

Breakfast Options:
Top with:

• a few banana slices/fresh fruit
• nuts/seeds/dried fruit mixture 
• coconut
• granola

Dessert Options:
Top with:

• mini chocolate chips (gluten free in my house) or chocolate shavings
• nuts/seeds.dried fruit
• a drizzle of jam/jelly
• cookie crumbles (or cookies on the side)

HOPE & Sesame Rice Pudding

Ingredients 
1 1/2 cups cooked rice (under cook the rice to create a "sticky rice" texture)
2 cups HOPE & Sesame Milk (I used 1 1/2 Vanilla and 1/2 Unsweetened)
1/4 cup sugar
1 tsp vanilla (if you do not use a vanilla based milk)
1 egg or 1 flax egg
1 pinch of salt

Instructions:

1. Combine 1 1/2 cups of milk (I used HOPE & Sesame Vanilla), pinch of salt, sugar, and rice in a pot on the stove top. Turn the heat on medium and stir until fully mixed. 
2. In a separate bowl, combine the egg and 1/2 cup HOPE & Sesame Unsweetened. Add 1 cup of the rice mixture from the bowl and combine to create a thickening agent. Once combined, add to the pot on the stove top.
3. Cook to desired consistency. 

Serve
HOPE & Sesame Rice Pudding is BEST when it is fresh off the stove. The warm pudding is sweet, creamy, and melts in your mouth!

You can top with your favorite gluten free toppings like maraschino cherries, dates, dried fruit, nuts, seeds, chocolate, and jam/jelly.

If you can resist finishing the batch, store in an airtight container and enjoy the leftovers. If you microwave them for about 30 seconds you can get back some of the creamy, luscious consistency.

ENTERTAINING TIP: I served the rice pudding at a dinner party and set up a topping bar and let people serve  themselves.

Sesame Milk Chia Pudding

Plant Based Milk Alternatives

I have been drinking almond milk for years and have been happy with the taste of the product. What concerns me about almond milk is that it takes ONE GALLON OF WATER to produce JUST ONE NUT. Living in California and experiencing droughts, water restrictions, and fires, I wish to find another plant based milk source that is more sustainable.

Hope & Sesame

A new product, Sesame Milk,  entered the marketplace last year and I just had an opportunity to try it. Hope & Sesame has brought to the marketplace delicious sesame milk in original, original unsweetend, vanilla, chocolate, and chocolate hazelnut flavors. The creamy milk is wonderful. Each flavor is great. I can find a way to use each one...I cannot decide which is my favorite!

Hope & Sesame sesamemilks contain Sesamein, their very own plant-based protein concentrate. An 8 ounce glass of sesame milk contains 8 grams of protein (as much as dairy milk) with less sugar, more Vitamin D, no dairy, and no lactose.

Sesame has many nutritional benefits:

• high in protein
• high in magnesium
• reduces blood pressure
• reduces cholesterol
• boosts heart health
• boosts respiratory health
• prevents cancer
• good for digestion
• good for healthy skin
• relieves arthritis
• protects the liver from alcohol
• prevents wrinkles
• encourages bone health

Sesame Milk provides nutrients including:

• Plant-protein
• Heart- healthy fatty acids
• Calcium
• Iron
• Phosphorus
• Selenium
• Manganese
• Magnesium
• Copper
• B-complex vitamins
• Zinc

Sesame Milk Uses

Drink sesamemilk on its own or use it in recipes. Today I used Chocolate Hazelnut Sesamemilk as my blank canvas and created Chocolate Hazelnut Chia Pudding. Today we ate this is a dessert.

Ingredients:
1 cup Chocolate Hazelnut Sesamemilk
1/8 cup chia seeds (organic if possible)
VARIATIONS: Fresh fruit, seeds, nuts, or granola as a topping (if desired)




Instructions

• Stir the chia seeds in the milk until fully covered with liquid
• Let set in the refrigerator for at least an hour
• Stir to desired consistency ... NOTE: I wanted my chia pudding a bit thicker so I added an additional 1 TBSP of chia seeds at this point, stirred, and let the pudding set for another 30 minutes
• Serve when set or wait a day
• I served both plain and with bananas and coconut ... top based on your flavor/texture preferences

NOTE: This can be served for breakfast or dessert based on presentation/toppings.

Simple Scrumptious Smoothie Bowl

Smoothie bowls can be a great breakfast, snack, or dessert. What makes them great is the versatility of the recipe and the speed at which you can prepare one! The simple recipe is a BLANK CANVAS that allows you to create your masterpiece! The formula can be adapted to make an "ice cream" too.

Smoothie Bowl Formula (Breakfast):

2 Frozen Bananas + 3/4 cup Milk of choice (I use almond milk) + 2 pitted dates + 1 cup of berries (organic if possible as berries are consistently on the EWG's Dirty Dozen List)

Options:

• Add protein powder ... vanilla or chocolate
• Cut the recipe in half to create a snack rather than a meal! 

A FAST, SIMPLE, and NUTRITIOUS Breakfast

A smoothie bowl contains natural sugars from bananas and berries and protein from the milk variety you use. You can top the bowl with the flavor and texture profiles that you prefer.

Healthy breakfast toppings include:

• Granola
• Oats
• Nuts
• Seeds ... Hemp, Chia, Pepita, Sunflower
• Coconut (no sugar added is preferable)
• A few slices of the fruit you added
• Dried fruit
• Diced protein bar
• Crumbled rice cake 
• Handfulls Fusions

You can add protein powder to the smoothie bowl if you wish the added protein in your diet and are looking for the breakfast to hold you through a workout or get you through to a late lunch.

Smoothie Bowl Formula (Dessert):

2 Frozen Bananas + 1 cup Milk of choice (I use almond milk) + 8 pitted dates + 1 TBSP coconut butter

Options:

• Add protien powder (chocolate or vanilla)
• Add 1 cup of fruit to flavor and reduce milk to 3/4 cup
• Add flavoring (vanilla, maple, coconut)
• Add 1 TBSP nut/seed butter

A FAST, SIMPLE, AND HEALTHIER OPTION for Dessert

The smoothie bowl formula provides you with the BLANK CANVAS with which to create your masterpiece. You can create the flavor profile you wish. You can get nostalgic and think about flavors from your childhood such as chocolate chip, black cherry, cookies and cream, just to name a few. Make it your own! Play with your food! Enjoy the healthier version of "ice cream".

Dessert smoothie bowl toppings include:

• Gluten Free chocolate chips
• Granola
• Nuts
• Seeds
• Crumbled Gluten Free cookies
• Dried fruit 
• Fresh fruit
• Diced protein bar
• Coconut (I prefer no sugar added) 
• Handfulls Fusions

Frozen Adaptation:

Prepare the smoothie bowl with the desired sweetness from dates and ADD an ADDITIONAL TBSP COCONUT BUTTER. I usually prepare the dessert version if I am going to freeze it and make an "ice-cream" treat. Put the smoothie in individual containers and cover for 30 minutes then serve with or without toppings. You can also put the smoothie mixture in a large container and freeze and portion out servings as you wish!

The consistency is icy the longer it stays frozen. I suggest eating it after 30 minutes of freezing for a soft serve consistency or within 3 days for an "ice cream" like consistency.

TIP

When bananas start getting brown, peel a few and keep them handy in the freezer. If you keep a few frozen at all times, you can make a smoothie bowl in minutes!

No Bake Cookie Balls

I love baking but do not always like to heat the house as the temperatures increase. I also sometimes find myself in a bind and do not have enough oven space for baking while I am making the REAL food for a dinner gathering at my home. I get around this predicament by making NO BAKE TREATS!

No Bake Cookie Balls are blank slates that can be customized. Options will be noted with the ingredients. The Cookie Balls last a week stored in the refrigerator in an airtight container ... if they last that long!

Ingredients:

• 1/2 cup Don't Go Nuts Roasted Chocolate Soybean Spread (or nut butter/soy butter/seed butter of your choice)
• 4 tbsp butter or coconut butter softened 
• 1/4 cup brown sugar
• 2 tsp vanilla (coconut)
• 1/2 cup gluten free four (I used a 1-1 blend ... you could swap flours but may need to adjust moisture)

Instructions:

• In a stand up mixer, mix the soy/nut/seed butter and butter until they are creamy
• Add sugar and flavoring 
• Add gluten free flour
• Form into small balls and refrigerate for about 30 minutes

OPTION:
Indent a thumbprint in the top of the ball
After they chill to "set" you can serve with fresh fruit, jam, soy/nut/seed butter, or candy in the imprint

NOTE: 
They seem very soft when forming and refrigerating
They are stiff when they first come out of the refrigerator and soften within a few minutes. 

Power Cookie ... Sandwich

When I make quinoa I usually make a large batch ... a blank canvas to customize. You already knew that about me!

Today I made a version of my Sugarless Chocolate Chip Cookies and added an option to make them DECADENT.

Base Ingredients:
1 very ripe banana (that's the natural sweetness)
1 cup of flax seed meal
1 cup of almond flour (it's gluten free)
1/2 cup cooked quinoa
1/2 cup diced dates and cranberries
1 tsp vanilla extract
1/2 cup nut butter (I used almond butter to keep "nuts" consistent)

NOTE: For those avoiding nuts ... use SORGHUM Flour, QUINOA Flour, or OAT Flour
For those avoiding nuts ... substitute SOY Butter or Sunflower Seed Butter for the nut butter

OPTIONAL: add 1/4 cup coconut flakes

Instructions:

• Combine wet ingredients
• Add in dry one at a time
• Form into balls the desired size you wish
• I made large ones ... palm size for the option to cut and make into sandwiches (Create sandwiches with Nut/Seed/Soy Butter OR Cream Cheese Frosting after the bites have cooled)
• Bake for 20 minutes at 350 on a parchment lined baking sheet
  Let cool
  Store in an airtight container OR enjoy right away!

** I use Bob's Red Mill Ground Flax Seed Meal, Almond Flour, and Quinoa **

Chocolate Banana Balls

I made Chocolate Banana Balls featuring Don't Go Nuts Chocolate Roasted Soybean Spread. I added Roasted Bananas to the mix to layer in flavor and texture. The result was a chewy/fudgy bits layered with chocolate and banana flavor. Refrigerate for up to 30 minutes after making so the ingredients "set".

Base Ingredients:
1/4 cup Don't Go Nuts Chocolate Roasted Soybean Spread
1/4 cup roasted bananas
2 TBSP coconut butter (melted)
1/4 cup coconut flour
1/4 cup brown sugar

Options:

• substitute another gluten free flour
• roll ball in shredded coconut
• roll ball in cocoa

Banana Soft Serve ... Gluten Free and Dairy Free

I had some bananas on hand that were getting VERY RIPE. I decided to freeze them for smoothies or making into banana bread. I left out 1 banana for a special treat.

I made banana soft serve in my Vitamix using 3 frozen bananas and 1 room temperature banana.

The texture comes out like soft serve ice cream/yogurt. If you desire a thicker consistency, freeze the puree for 30 minutes

The sweetness of this treat depends on the bananas used. You can add a dollop of honey for added sweet flavor if the bananas used were "greener". You could add gluten free chocolate sprinkles to the top if you wish a "topping" and additional flavor.

The base recipe is simple, it allows for customization to fit your cravings at the time of preparing the treat!

Ingredients:
4 bananas

Necessities:
Freezer and Blender (I use Vitamix)

Gluten Free and Vegan ... NO BAKE Cheesecake!

My eyes have been opened to the possibilities of CASHEW CHEESECAKE. As Emily Dickinson so eloquently stated, "I dwell in possibilities", so to do I. I can see the possibilities with this customizable recipe ... I cannot wait to keep playing with my food to find the perfect combination! Yes, you will see more variations of this recipe on the blog ... like quinoa and pasta, there are endless possibilities!

Ingredients for the BASIC RECIPE:
1-1 1/2 cups of cashews soaked overnight in an airtight container. (a couple of days is fine...refrigerated)
2-4 TBSP almond milk
2 TBSP vanilla flavoring
OPTIONAL: add a different flavor, 1/4 cup fresh fruit, or 1/3 cup (nut/seed/soy) butter

Crust:
I used my JR Date Bar Recipe and PB Protein Bites in the two trials of this I created. The PB Protein bites added a crunch where the Date Bars a silky smoothness to offset the cold and stiff cheesecake.

Instructions:
Prepare the crust and add to your freezer safe container

Drain the liquid from the cashews
In a food processor (I use a Vitamix) combine the ingredients until a creamy consistency forms.
Pour over the crust and refrigerate (covered) for at least 30-45 minutes till it sets.

Preparation for serving:
Remove from the freezer to allow the dessert to warm to ease cutting.
Garnish to match flavor profile

MONEY SAVING TIP: Buy cashews in bulk when they are on sale to have on hand for a quick recipe like this!

Chocolate Chia Pudding Featuring Pea Protein

I enjoy making chia pudding for breakfast, snacks, or a dessert. I modify the recipe just a bit when making a breakfast chia pudding vs a dessert chia pudding.

The process is simple...it's as easy as 1-2-3...4! You just need a bit of patience to allow the chia and liquids to combine and create the pudding-like texture.

Ingredients:
2 RIPE bananas (the riper...the more naturally sweet the pudding is)
2 cups dark chocolate almond milk (or milk of choice)
1 packet Nutrasumma Chocolate PeaProtein
1/3 cup chia seeds (organic if possible)

NOTE: You can always ADD more liquid if you want a thinner consistency pudding. You be the judge after it sets. This comes out very close to store bought instant pudding packages. 

Optional for dessert:

• 1/2 cup shredded coconut (I use unsweetened)
• 2-4 TBSP Honey if you wish additional sweet flavor (taste test first to see how you wish to customize this recipe)
• OPTIONAL: Garnish with banana slices,  dark chocolate slivers, and coconut

Instructions:

• Mash the bananas
• Add chia seeds and Nutrasumma Cocolate Pea Protein and stir to combine
• Add the liquid and stir to combine 
• Add optional ingredients if you wish to make it dessert
• Refrigerate (covered) for at least 30-60 minutes to form the pudding consistency
• Serve in a bowl, cup, or custard dish

NOTE: Click on this hyperlink to find Nutrasumma products at stores near you.

Gluten Free Carrot Cake...REMIX...now VEGETARIAN as well

I remade my gluten free carrot cake recipe into a vegetarian carrot cake via the substitution of FLAX SEED eggs for the eggs.

SUBSTITUTION: 1 EGG = 1 TBSP Ground Flax Seeds + 3 TBSP Water ... let rest for about 5 minutes till a gel like consistency forms

The carrot cake itself is VEGAN ... the cream cheese frosting includes dairy...making the recipe GLUTEN FREE and VEGETARIAN ...

Gluten Free Bread Pudding

Many people who avoid gluten due to medical necessity or lifestyle choice have to find ways to replicate "old favorites" with new products. This recipe is gluten free and lower in fat and sugar than traditional bread pudding. Any bread can be substituted in this recipe, as well as different milk. I did not add additional sugar to the recipe as the vanilla almond milk was sweet enough. You can add an additional 1/2 cup of sugar if you want a sweeter taste.

Ingredients:
2 eggs (I prefer free range)
2 cups vanilla flavor almond milk
2 very ripe bananas
2 tsp vanilla (if not using a vanilla flavored milk)
2 tsp ground cinnamon
4 cups of diced bread (I used UDI's Cinnamon Raisin Bread)
OPTIONAL: 1/2 cup raisins or other dried fruit

Directions:

1. Preheat oven to 350
   
2. Combine the bananas, eggs, and flavoring
3. Dice the bread into small pieces or place in a food processor to dice/shred 
4. Add the bread to the liquid mixture and combine
5. Spray a 9x11 baking pan with olive oil and add mixture to the pan
6. Bake for 30-45 minutes
7. Serve warm with honey, brown sugar, or powdered sugar sprinkled on top for an extra hint of sweetness

Maraschino Cherry Chia Pudding

Versatile recipes are important to have in one's repertoire. I love this recipe as it can be a healthy breakfast, snack, or a dessert with just a simple ingredient swap. Enjoy holiday flavors, festive colors, and a quick prep dish this holiday season!

Base Breakfast Recipe:
1 Cup Almond Milk (Regular or Reduced Sugar)
1/2 Cup Maraschino Cherries + Juice (Cherry Man is my gluten free choice)
1 RIPE banana
1/4 Cup Chia Seeds (organic is preferred)

Instructions:
Mash the banana
Add the almond milk and cherries and stir till combined
Add the chia seeds and stir
Chill in the refrigerator for 30-60 minutes or until desired consistency (add more liquid or if you wish a "thinner" consistency)

To convert to a mid-day snack...serve 1 cup with a 1/2 cup of walnut pieces or slivered almonds and 1-2 tbsp shredded coconut (low sugar or sugar free)

To convert to a dessert...Use VANILLA Almond Milk or add 2 TBSP vanilla flavoring to the Base Breakfast Recipe.

Pumpkin Spice Holiday Cake

I am a fan of Pamela's Products and purchased Spice Cake Mix and customized it to fit my family's needs. Customizing the package ingredients allowed me to make the cake my own.

• I added 1 cup of pumpkin instead of the 1 cup of milk
• I substituted "3 flax seed eggs" for the eggs (RATIO:1 TBSP ground flax seeds to 3 TBSP water ... mix...let rest till a gel like consistency forms)
• I added 1/2 cup gluten free oats

I cooked in a 350 degree oven in an 8x10 baking pan for 55 minutes (or until toothpick inserted in center comes out clear).

Once cool...I made cream cheese frosting by combining the following on a bowl with an immersion blender:

• 1 package of low fat cream cheese (room temperature)
• 1 TBSP vanilla extract
• 3 cups powdered sugar
• 1/4 cup butter (room temperature) 

 
To serve: Garnish with fresh berries and nuts or dried fruits and nuts. I chose dried cranberries and walnuts to stick with the holiday theme

OPTION: OMIT the frosting and serve warm with a little butter or jam and fruit/nuts

Gluten Free Brownies

EnjoyLife Brownies make moist and chewy gluten free brownies. They are great eaten warm from the oven and stay fresh for several days in an airtight container.

I added diced walnuts to the box mix to add extra texture.

Eat fresh from the oven, top with Nutella and fruit, or crumble and add texture and a chewy goodness to your favorite pudding mix (banana chia pudding shown).

The Chia Pudding + Brownie mixture was inspired by the EnjoyLife DirtCup Recipe found here.

SunButter Smoothie Chia Pudding

 

When looking for inspiration for recipes I am drawn to flavors, textures, and nutritional value (not necessarily in that order). As an art historian, I find that I like food where all the elements and principles are unified. This recipe unifies my love for chia pudding and SunButter smoothies. Adding the SunButter to the almond milk, chia seeds, and banana creates a thicker and creamier texture to the pudding more so than playing with the ratio of chia seeds to liquid. The pudding is a satisfying dessert, post workout snack, or breakfast.

Take the time to add chia seeds to your diet. They provide you with omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.  

Base Ingredients:

1 RIPE banana

1 Cup Chocolate Almond Milk

1 Cup Original Almond Milk

1/4 Cup SunButter (I used no sugar added)

Instructions:

Mash the bananas in the container in which you will chill the pudding

Add the chia, SunButter, and milk

Stir to combine (until all chia seeds come into contact with liquid and bananas and SunButter are spread through the mixture

Refrigerate still set (30 minutes to 1 hour)

Healthier Options:

·      Serve as is

·      Add diced banana slices or raspberries as a garnish

·      Add 1-2 TBSP sunflower seeds as a garnish

Dessert Options Garnish With…

·      Add 1 – 2 TBSP Gluten Free chocolate chips (dark or milk or combination)

·      Add 1-2 TBSP sunflower seeds

Chocolate Chia Pudding

 

I love homemade chia pudding for breakfast. I love bananas and Nutella. I found a way to combine both tastes into a dessert. My chia pudding involves only THREE ingredients…more can be added if you wish!

Base Ingredients:

1.5 Cups Chocolate Flavor Almond Milk

1/3 Cup Chia Seeds (organic if you can)

1 Large RIPE Banana or 2 small/medium

Instructions:

Mash the bananas in the container in which you will chill the pudding

Add the chia and chocolate almond milk

Stir to combine (until all chia seeds come into contact with liquid and bananas are spread through the mixture

Refrigerate still set – 30 minutes to 1 hour

Options:

Add more liquid for a runnier texture and less liquid for a thicker texture

Omit bananas if you do not like

Add crumbled cookies when serving for additional texture

Add coconut for additional texture

Use the milk you prefer (cow, camel, soy, etc)

For this recipe I experimented with garnishes:

I garnished with Enjoy Life Crunchy Chocolate Chip Cookies and a few extra slices of banana

I crushed two cookies and used them as a base and added the pudding on top 

The addition of the cookie added a nice crunch. 

 

SunButter Gluten Free Mini Cheesecakes

SunButter Sunflower butter is a great replacement for nut butters if you have a nut sensitivity. The other day my husband made a chocolate (almond) milk shake with bananas and sunflower butter. That inspired me to make this cheesecake. I used SunButter Sunflower Butter in this recipe. I was introduced to the product at the Gluten Free and Allergen Friendly Expo in February. You can visit the company’s website to see where to find it in your area. Target stores in my area carry SunButter.

I started with my mom’s mini cheesecake recipe and modified it to be gluten free. For the crust I used a package of gluten free crunchy chocolate chip cookies. I added sunflower seed butter to the batter as well as a garnish on top as I served the dessert. The sunflower butter added a subtle salty and caramel flavor to accompany the cheesecake and chocolate crust. The salt and sweet offset one another perfectly.

Crust Base Ingredients:

1 Cup crumbled cookie crumbs (I used gluten free crunchy chocolate chip cookies)

3-4 TBSP melted butter

Instructions:

Combine 3 TBSP melted butter with 1 cup of cookie crumbs

Add extra tbsp of melted butter if needed to moisten crumbs

Add to foil lined muffin tin (6) and press down to form a solid crust

Filling Base Ingredients:

8 OZ Cream Cheese

1/3 Cup sugar

1 Egg

1 TSP Vanilla Extract

1/4 Cup Sun Butter Sunflower Butter (No Sugar Added)

Instructions:

Preheat the oven to 375 degrees

Bring the egg and cream cheese to room temperature.

Cream the cream cheese in a stand up mixer then add the remaining ingredients until incorporated.

Add the filling on top of the crust and bake for 15 minutes or until set.

Garnish:

Add sunflower butter and fresh fruit on top at time of serving. Cut in half for a pretty presentation…perhaps sprinkle a few extra pieces of fruit on the plate as well.

Recipe Variations:

Use a different cookie as a base – perhaps shortbread

Sprinkle sunflower seeds on top for garnish

Add sunflower seeds to the crust to layer the flavor through each level

Use low fat cream cheese

Use a different variety of SunButter