Ever since Jonathan’s first allergy diagnosis I have been working to remake things that we can all enjoy—it doesn’t seem easy, safe, or even very fair to keep separate foods just for Jonathan. David and I do eat nuts when we’re out, and even some at home when Jonathan is napping, although we’ve pretty much eliminated our store of nuts, save for a few bags in the freezer. I even returned the unopened twin pack of organic peanut butter to Costco—we’ll be doing sunbutter here for the time being. It feels too much like Russian Roulette to make a PB&J for David and a SB&J for Jonathan and hope they don’t switch their sandwiches! Not worth it. Even a little bit.
^^^ I mean, wouldn’t you do anything you could to keep this sweet boy safe?
While I’m grateful that products like Sunbutter (made with sunflower seeds) and Wow Butter (made with toasted soy) exist, they aren’t my favorite, and don’t come close to the taste of real peanut butter. So I’ve started making my own sunbutter and it is SO GOOD. I follow directions from Pretty Prudent, and it is key that you follow the directions carefully. The first time I made sunbutter I just dumped everything in to my food processor and it turned into a gummy paste. Patience is essential—it takes about 20 minutes in the food processor (inactive time). I add about 4 T of avocado oil (I like it creamy!) and 3 T of maple syrup to mine where she indicates. I’ll try to write up my own step by step instructions at some point, but in the meantime follow this recipe! Continue reading →