The incidence of nut allergies seems to be on the rise. I see it at work as a nurse with the increasing number of children who come into the hospital with degrees of allergic reactions, from mild rashes to full-blown anaphylactic shock.
Epidemiologists are still trying to determine the cause, whether it’s our environment causing issues with our gut microbiome, an increased in autoimmune disorders, toxins, something in the maternal diet during pregnancy, and then there’s the question of whether there’s just better reporting of allergies and intolerances these days confounding the issue.
Whatever the reason, nut alternatives are sure to be on the rise in the future. Sunflower butter is one of these and a delicious one at that! With a texture and consistency similar to peanut butter, it can be used in place of any nut butter in recipes and adds a lovely mild sweet flavor.
You can also make your own sunflower butter of course, by blending 2 cups of sunflower seeds (toasted is best) in the food processor for 5-10 minutes until a butter is formed. Patience is key!
These are deliciously fluffy and perfect for dunking in a cup of tea. They work brilliantly in the lunch box and travel well.
1. Preheat oven to 180 degrees and line a baking tray with baking paper.
2. In a large bowl, place oats, flour and baking powder.
3. In a smaller bowl combine the sunflower butter, maple syrup and coconut oil. Use an immersion blender to combiine until creamy, or stir vigourously with a spoon.
4. Add wet ingredients to dry and stir until well combined.
5. Spoon a tablespoon of mixture onto the baking tray and flatten with your fingers, top wit sunflower seeds. Repeat until all mixture is used up. It should make 10-12 cookies.
6. Place in the oven for 12 minutes fan bake (or 22 minutes bake) until cookies start to brown.
They’ll last a good 3 days in the fridge but are best eaten fresh out the oven.
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