Sunflower Butter Crispy Bars Recipe (Vegan)

Sam is sensitive to corn, so I can't make Rice Krispie Bars for her since the marshmallows are made from corn syrup. I've wondered how to get around this for a long time (years, actually) and recently I figured it out. I decided to try using agave sweetened Sunflower Seed Butter as the binder for the Rice Krispies. Sure enough, it worked! The bars set firm in the fridge, and when I cut them and take them out of the pan, they leave behind just a few crumbles. They are really good! And perfect for a child with a corn sensitivity or allergy.

Sunflower Butter Crispy Bars Recipe

1/3 cup Sunflower Seed Butter (MaraNatha brand - it's not sweetened)
1/4 cup light agave nectar
2 cups Rice Krispies cereal

In a medium pot over Medium Low heat, add the sunflower seed butter and agave nectar and stir it constantly, mixing thoroughly, for about 2 minutes (don't let it burn or boil). Turn off the heat and add the Rice Krispies cereal, gently mixing it all together. Pour it into an 8x8 square baking pan and use a spatula to press the mixture evenly into the pan. Put it in the refrigerator for 2 hours to set before cutting and serving. Store bars in the refrigerator or freezer (they freeze well).

Chocolate Fudge Sauce

Oh Chocolate Fudge Sauce, how I love you.  Truly, I LOVE this chocolate fudge sauce, it is absolutely heavenly.  Try making this instead of buying chocolate sauce from your grocery store, it’s so easy to make and worth your effort.

Chocolate Fudge Sauce

To. Live. For. Enough said.

Equipment: Small saucepan

• ½ cup cacao powder
• ¼ cup + 1 tablespoon honey
• 2 tablespoons pasture butter or ghee (See Resources)
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)

1.     In a small saucepan, add cacao powder, honey, pasture butter and vanilla.

2.    Cook over medium-low heat, stirring constantly with a wooden spoon until butter has melted and everything is incorporated, about 2-3 minutes. 

3.    Let cool for a couple of minutes and serve. 

Chocolate Fudge Sauce w/ Honey Vanilla Ice Cream

Note: Using Ghee will make the sauce taste more like a combination of chocolate and caramel sauce.  Recipe can easily be doubled. 

Storage:  If you have any leftover sauce, store in the refrigerator and reheat on stovetop when ready to use.  

Serving Suggestions: Serve with your favorite homemade ice cream (I love this on top of my Honey Vanilla Ice Cream), drizzle on top of a dessert, or eat it as is, there is nothing wrong with licking it off a spoon! 

Vegan-Option: Substitute coconut oil for the pasture butter and organic maple syrup grade B (or unrefined sweetener of choice) for the honey.  


This post is part of Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Tea Party Tuesday @ Sweetology, Simple Lives Thursday @ A Little Bit of Spain In Iowa, Cooking Thursday @ Diary of a Stay at Home Mom, It's a Keeper Thursday @ It's a Keeper, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Fat Camp Friday @ Mangoes and Chutney, Friday Food @ Momtrends, Sweets This Week @ Sugar Bananas!, Food on Fridays @ Ann Kroeker, Fresh Food Friday @ la bella vita, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend link-up @ Nourishing Treasures, Whatcha Got Weekend @ Lolly Jane Boutique, Mangia Mondays @ Delightfully Dowling, Monday Mania @ The Healthy Home Economist, Recipe Sharing Monday @ Jam Hands, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Made By You Monday @ Skip To My Lou, Makin' You Crave Monday @ Mrs Happy Homemaker, Tuesdays At The Table @ All the Small Stuff, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Health and Soul Hop @ Mom's Sunday Cafe, Tasty Tuesday Party @ Naptime Creations, Slightly Indulgent Tuesday @ Simple Sugar & Gluten-Free, Good & Tasty Tuesday @ Stay At Home Babe, What's Cooking Wednesday @ The King's Court IV, Domestically Divine Tuesday @ Far Above Rubies, and Delectable Tuesday Blog Hop @ Home Sweet Farm, Real Food Wednesday @ Kelly the Kitchen Kop, and Foodie Wednesday @ Daily Organized Chaos. 

Honey Vanilla Ice Cream

The combination of honey and vanilla is amazing.  Add the two to ice cream and you have the most luscious flavor.  It’s simply divine. 

Enjoy!

Honey Vanilla Ice Cream

Smooth, creamy and delectable. 

Equipment: Blender, Ice Cream Maker

• 3 cups raw cream or organic cream-top whipping cream* (See Resources)
• 1 tablespoon gluten free organic vanilla extract (I use Simply Organic)
• ¼ - ½ cup raw honey (I use local raw clover creamed honey)

1.     Add cream, vanilla and honey to blender.

2.    Blend on a lower setting just until smooth and combined, about 5 seconds.  Be careful not to blend too long, you don’t want a lot of air in the mixture.   If any foam forms on the top, remove this with a spoon.

3.    Pour mixture into ice cream maker.

4.    Turn machine on and mix according to your ice cream maker’s instructions.

5.     Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Yield: Makes about 3 cups mixture, about 1 quart of ice cream. 

Serving Suggestions:  Serve as is, with Chocolate Fudge Sauce, Slow Cooked Pears, fresh fruit, or along side a slice of pie, cobbler, crumble or crisp. 

Dairy-Free Option: Substitute full-fat coconut milk for the dairy.

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.      


This post is part of Healthy 2day Wednesdays @ day2day joys, Works-for-Me Wednesday @ We Are THAT Family, Women Living Well Wednesdays Link-Up @ Women Living Well,  Foodie Wednesday @ Daily Organized Chaos, Turning the Table Thursday @ Around My Family Table, and Tea Party Tuesday @ Sweetology.

Summer Muesli w/ Soaked Oats & Chia Seeds

Summer Muesli, one of my favorite things to eat.  It’s so delicious and easy to make.  We make big batches of it and enjoy it all day long.  It makes a wonderful breakfast, snack or lunch. 

Skip the processed packaged cereal and try a bowl of this instead. 

Summer Muesli w/ Soaked Oats & Chia Seeds

Scrumptious cold cereal you can feel good about eating.

***Note: 24 hours Advance Preparation Required***

Equipment: Large Mason Jar (1 qt.) or Glass Bowl w/ Lid, Large Colander, Large Bowl

·      2 cups gluten free rolled oats (I use Bob’s Red Mill GF Rolled Oats)

·      2 tablespoons chia seeds

·      2 ½ cups warm filtered water, just enough to cover oats

·      2 tablespoons fresh organic lemon juice, unfiltered organic apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 organic peach, peeled (optional), diced

·      1 organic nectarine, diced

·      1 cup berries (optional)

24 hours Before Making Summer Muesli:

1.     Place oats and chia seeds in a large Mason jar or large bowl w/ lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Cover with lid or clear wrap if you do not have a lid.  Leave out on counter for 24 hours. 

Oats and Chia Seeds soaking in a large CorningWare dish

Making Summer Muesli:

1.     Strain soaked oats and chia seed mixture through large colander.

2.    Place oats and chia seed mixture in large bowl.

3.    Prep fruit – wash and dice.

4.    Add fruit to the oats and chia seed mixture.  Gently stir to combine.

5.     Serve immediately or store covered in the refrigerator for later. 

6.    Optional, serve with suggested toppings (see below).

Summer Muesli topped w/ Raw Milk & Raw Clover Honey

Yield: About 6 servings.

Optional Toppings

·      ½ cup soaked sunflower seeds or soaked nuts/“crispy nuts”

·      Raw milk, raw cream or non-dairy milk

·      Raw honey or organic maple syrup grade B

·      Dried fruit

Notes: Use seasonal fruit that you enjoy, or use what you have on hand.

Storage: Store in the refrigerator, keeps for several days.

Nursing Mom or Pregnant? This makes a great meal/snack for you, it's simple to prepare and requires no cooking.  It's full of protein and readily available nutrients (due to soaking the oats and chia seeds) and helps boost milk supply.  


This post is part of Fat Tuesday @ Real Food Forager, Traditional Tuesdays Blog Hop @ Real Food Whole Health Blog Carnival Hop, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Domestically Divine Tuesday: Homemaking Linkup @ Far Above Rubies, Real Food Wednesday @ Kelly the Kitchen Kop, What's Cooking Wednesday @ The King's Court IV, Foodie Wednesday @ Daily Organized Chaos, Pennywise Platter Thursday @ The Nourishing Gourmet, Wellness Weekend @ Diet, Dessert and Dogs, Living Well Blog Hop @ Jo's Health Corner, Whole Health Weekend link-up @ Nourishing Treasures, and Seasonal Sunday @ Real Sustenance.

Summer Sangria

Enjoy a glass of this Summer Sangria at the end of a hot summer day.  It’s so refreshing and full of summer fruit. 

Summer Sangria

Fresh, sweet and delicious.

Equipment: Large Pitcher or Large Measuring Cup (8 cup), Small Saucepan, Fine Mesh Strainer, Juicer (optional) or Blender

• 1 bottle organic white wine, chilled


• 1 ½ cups fresh organic watermelon juice*


• 1 cup sparkling water, filtered water or mineral water


• ½ cup lemon verbena simple syrup, recipe follows


• 1 organic lemon, thinly sliced


• 1 organic peach, peeled, thinly sliced


• 1 organic nectarine, thinly sliced


• 1 cup organic green grapes


• 15 lemon verbena leaves


• Crushed ice

1.     In a large pitcher or large measuring cup, combine organic white wine, watermelon juice, sparkling water and lemon verbena simple syrup. 

2.    Add sliced lemons, sliced peaches, sliced nectarines, grapes and lemon verbena leaves.  Gently stir to combine.

3.    Fill glasses with crushed ice and pour the sangria over the top.  Serve immediately. 

Yield:  Makes about 9 cups. 

Lemon Verbena Simple Syrup

• 1 cup honey or unrefined sweetener


• 1 cup filtered water


• 2 tablespoons lemon verbena leaves

1.     In a small saucepan, combine honey, water and lemon verbena.  Bring to a boil and reduce heat to simmer for 10 minutes. 

2.    Remove pan from heat.  Cool for about 20 minutes.

3.     Strain through fine mesh strainer. 

Yield: Makes about ½ cup Simple Syrup. 

Note: Use whatever fruit is in season.  Berries, plums and cherries would be lovely in this as well.  *If you don’t have a juicer to make the fresh watermelon juice, a blender will work just as well (it breaks down easily because of the high water content).  You can also remove the Sparkling Water and substitute with more fresh watermelon juice.  
Non-Alcoholic Version: Remove the White Wine and substitute with Sparkling Water. 

Tip: This is fabulous the next day too.  Make a batch up the day before if you'd like, the flavors really come together, it's even sweeter the next day.  

Please drink responsibly and do NOT drink and drive.  

This post is part of Mangia Mondays @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Recipe Sharing Monday @ Jam Hands, Made By You Monday @ Skip To My Lou, Tuesdays At The Table @ All the Small Stuff, Tasty Tuesday @ Nap Time Creations, Good & Tasty Tuesday @ Stay At Home Babe, Turning the Table Thursday @ Around My Family Table, and Seasonal Sunday @ Real Sustenance.

Slow Cooked Pears

My family loves these pears.  We make them a lot when pears are in season.  They are so tasty and make a great snack or simple dessert.   

Slow Cooked Pears

Sweet and simple, these pears are so easy to make. 

Equipment: Medium-size pan/skillet with lid

• 3 ripe organic pears, wash, peel, half and core


• 1 tablespoon ghee, pasture butter or coconut oil (See Resources)

1.     In medium-size pan, melt fat of choice over low heat.

2.    Prep pears, cut in half, peel and remove core.

3.    Place pears core-side down in pan.  Cover with lid and cook over low heat for about 30 minutes. 

4.    Remove lid and cook for another 10-15 minutes until pears are very soft. 

5.     Serve warm. 

Yield: 3 servings

Note: This recipe can easily be increased to make the amount you need.  Choose pears that are in season, Bartlett, Bosc, Anjou and Comice all work well. 

Tip: These make great leftovers.  I make large batches of these and store them in the refrigerator.  They are great cold or reheated on the stovetop.  

Vegan-Option: Use coconut oil instead of ghee/pasture butter.
  
Serving Suggestions: Serve as is or alongside Honey Vanilla Ice Cream.


This post is part of Monday Mania @ The Healthy Home Economist. 

Sushi Salad

This salad is so delicious, it ranks in the top 5 salads I have ever had.  It was inspired by a recipe from a cooking class I took many years ago.  I don’t remember who taught the class, but I do remember how good this dish was.

This salad is perfect year round, just make sure to use vegetables that are in season.  Get creative and add whatever vegetables you like.  This also makes a great vegetarian or vegan meal. To make the salad vegan, make sure to omit the honey and use a different unrefined sweetener. 

I hope you enjoy this salad as much as I do. 

Sushi Salad

This salad is so good!  These Asian inspired ingredients add a wonderful fresh flavor to the salad.  Enjoy it for lunch, dinner or a snack.  I even love this for breakfast.   

Equipment: Medium Saucepan w/ Lid, Large Mixing Bowl (non-metal), Small Jar w/ Lid or Small Bowl, Medium Mixing Bowl (non-metal)

• 1 cup sprouted brown rice (See Resources)


• 1 ¾ cups filtered water


• Lettuce greens, washed and dried


• ½ cup organic unfiltered apple cider vinegar (I use Bragg Raw ACV)


• ¼ cup organic extra virgin olive oil


• ¼ cup raw honey or sweetener of choice (I use local raw clover creamed)


• 2-3 tablespoons fresh ginger, peeled and grated


• ½ teaspoon Celtic sea salt (See Resources)


• ½ teaspoon organic kelp granules (See Resources)


• 2 carrots, peeled and diced


• 2 lemon cucumbers or 1 medium cucumber, peeled and diced


• 1 ½ cups daikon radish, peeled and diced


• 1-2 ripe avocados, cut into chunks


• 2 sheets toasted organic nori/seaweed (See Resources)

Optional Additions to the Salad:

• Lacto-fermented raw Kimchi


• Wasabi


• Extra toasted organic nori


• Hot sauce

1.     Cook sprouted brown rice.  Bring water to a boil in a medium saucepan.  Add rice, cover and reduce the heat to a simmer.  Cook about 30 minutes until water is absorbed when you look in the saucepan.  Remove from heat and let stand covered for 10 minutes. 

2.    Prep salad greens.  Wash and dry lettuce.  Tear into small pieces.  Set aside. 

3.    In a small jar or bowl, combine apple cider vinegar, extra virgin olive oil, honey, grated ginger and sea salt.  Cover jar with lid and shake or stir in bowl to combine.  Set aside.

4.    Tear nori into small little pieces, set aside.

5.     Prep carrots, cucumbers, daikon radish and avocados.  Set aside.

6.    In a large mixing bowl, combine warm cooked rice with the ½ of the ginger-vinegar dressing.  Add kelp granules and stir to combine. 

7.     Add diced carrots, cucumbers and daikon radish to the rice mixture.  Stir to combine.

8.    When ready to serve gently fold in the avocado and nori to the portions of rice salad that you’re going to eat. 

9.    In a medium-size mixing bowl, toss the lettuce with the remaining ginger-vinegar dressing or just enough to coat the lettuce.  If you have some leftover, add it to the rice salad mixture.

10.    Serve greens on plates or large bowls and top with rice salad.  Serve with extra nori pieces and optional kimchi, wasabi or hot sauce.     

Yield: About 4-6 servings.

Tip: Make the salad dressing in a jar ahead of time and store in the refrigerator until ready to use. 

Note: The rice and veggie salad keeps well in the refrigerator, so store leftovers and eat the next day.
    
Vegan-Option: Remove honey and substitute with unrefined sweetener or choice.

This post is part of Wellness Weekend @ Diet, Dessert and Dogs, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Living Well Blog Hop @ Jo's Health Corner, Freaky Friday @ Real Food Freaks, Foodie Friday @ Not Your Ordinary Recipes, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, and Whole Health Weekend Link-Up @ Nourishing Treasures.

Chocolate Vanilla Marble Freezer Fudge

Scrumptious, lip-smacking good and oh so yummy!  Words to describe my favorite fudge.  I love to make big batches of this fudge and store it in the freezer.  This way, whenever my little love would like a treat (well, me too) I have small chunks of fudge ready to go. 

This fudge has nourishing ingredients, so I don’t feel guilty about serving it.  It has good fat, omega 3 fatty acids and CLA (conjugated linoleic acid) from the pasture butter.  The fat helps the body absorb minerals and is a good source of vitamin D, E and K.  The raw honey is naturally antibacterial, antifungal and a natural antibiotic.  The raw cacao powder is full of antioxidants, magnesium, iron, calcium and protein.

Chocolate Vanilla Marble Freezer Fudge

This yummy chocolate and vanilla goodness is so easy to make.  Make sure to lick the beater and spatula or share it with a special someone, don’t let any go to waste. 

Equipment: Standing Mixer and Bowl, Food Processor or Hand Mixer, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl

Vanilla Fudge

        ·      ½ cup pasture butter* (See Resources)

·      ½ cup raw honey (I use local raw clover creamed)

·      2 teaspoons gluten-free organic vanilla extract (I use Simply Organic)

Chocolate Fudge

• ½ cup pasture butter* (See Resources)
• ½ cup raw honey
• ¼ cup raw organic cacao powder
• 1 teaspoon gluten-free organic vanilla extract

1.     Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl). 

2.    Make Vanilla Fudge first.  Add ½ cup pasture butter, ½ cup raw honey and 2 teaspoons vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Stop mixer and scrape down mixture with a spatula.

3.    Place Vanilla Fudge mixture into small mixing bowl and set aside. 

4.    Make Chocolate Fudge. Add ½ cup pasture butter, ½ cup raw honey and 1 teaspoon vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

5.     Place Chocolate Fudge mixture in bowl with Vanilla Fudge mixture. 

6.    Using a chopstick or knife, gently stir the two together just until the two are slightly mixed together.  The key is not to “mix”, just lightly stir making  figure eights or “S” lines like a snake.  This only takes seconds, you do not want to over mix.  

7.     Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

8.    Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 

9.    Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 

10.  Cut into small squares, strips or chunks.    

Yield: Varies, about 18-20 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.

Dairy-Free Option: Use coconut oil.

*You could also use ghee or coconut oil if you prefer.

This post is part of Foodie Wednesday @ Daily Organized Chaos, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Cooking Thursday @ Dairy of a Stay at Home Mom, Fresh Bites Friday @ Real Food Whole Health, Fresh Food Friday! @ la bella vita, Freaky Friday @ Real Food Freaks, Friday Food @ MomTrends, Fat Camp Friday @ Mangoes and Chutney, Foodie Friday @ Not Your Ordinary Recipes, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend Link-Up @ Nourishing Treasures, Sweets This Week @ Sugar Bananas!, Whatcha Got Weekend @ Lolly Jane Boutique, Homestead Barn Hop @ The Prairie Homestead, Mangia Mondays @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals For Busy Moms, Monday Mania @ The Healthy Home Economist, Recipe Sharing Monday @ Jam Hands, Real Food 101 @ Ruth's Real Food, Made By You Monday @ Skip To My Lou, Fat Tuesday @ Real Food Forager, Tuesdays At The Table @ All the Small Stuff, Hearth and Soul Hop! @ Mom's Sunday Cafe, and Tasty Tuesday @ Nap Time Creations.