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.
I made these cookies using Ceres Organics Sunflower Butter, but all the other ingredients you should already have in the pantry! 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. They’ll last a good 3 days in the fridge but are best eaten fresh out the oven.