Thought you might like a change :o)
Hands up who knows what this is?
We all know what that is.
But it isn't.
Did I mention that my daughter is allergic to peanuts? We haven't had peanut butter in our house since 2001 when I smeared a dab on her wrist and hives appeared immediately. She hasn't had peanut since. Neither has she ever had a reaction to peanut. She carries epipens but has never needed them. Thank heavens.
She is also allergic to pinenuts but hazelnuts, brazils, pecans, walnuts, almonds, pistachios and cashews are all fine. We eat these a lot. I've recently been buying cashew nut butter and almond butter. Oh, they are delicious and packed with nutrition but wow, they're expensive and only available in teeny jars from health food shops. Also because of my daughter's allergy her school is nut-free so she can't take nut butters to school, even ones she is not allergic to. But I have just discovered FreeNut Butter. That is what you can see in the pictures above.
Made from sunflower seeds. Not only does it look exactly like peanut butter, it tastes exactly like peanut butter (as far as I can remember).
I'd rather it didn't have sugar in it, but you can't have everything. It's packed with protein and other good things, is not nearly as expensive as other nut butters and comes in 1lb jars. There's a crunchy version too. I bought mine from Goodness Direct.
Before my daughter was born I used to make popcorn flavoured with peanut butter and maple syrup. I decided to try it with the sunflower butter.
Two tablespoons of popcorn with two tablespoons of oil. I used coconut oil. A medium-high heat.
Put the lid on and pop the corn.
Melt a tablespoon each of butter, maple syrup and peanut/sunflower butter in a small pan. You could use golden syrup or honey in place of maple syrup.
Once the popping has stopped your corn is ready. Don't let it burn.
Pour the contents of the saucepan over the popcorn and toss.
Sticky and yummy.