Oh I was skeptical, but the Sunbutter Bread came out delicious! I used this Melissa’s recipe over at Satisfying Eats but substituted sunbutter for peanut/almond butter. I knew that I had enough Sunbutter to waste if I didn’t like it, but to my surprise, it was delicious! It has a more spongy texture than whole wheat bread. Kind of tastes like white Wonder Bread but with a nutty taste! I think this is a perfect addition to our Paleo lifestyle and I, also, think this is great for people who have nut allergies! Sunbutter is a great substitute for people with allergies since it is made from sunflower seeds and finding a bread is hard.
I plan on having it tonight with our Tom Kha Gai soup! It’s also nice to have some bread on hand to send with my Paleo toddler for lunches at school. She told me this morning that all her friends have sandwiches and she doesn’t want another “roll-up”, she wants a real sandwich! Ha! She will be very happy with this!
Here is the recipe I used from Satisfying Eats with substitutions…
1 cup Sunbutter
1 Tablespoon white vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
*2 servings Stevia ( I used 2 packets of powdered Sweetleaf stevia)
- Blend all ingredients in large bowl until smooth, about 1 minute.
- Pour into a loaf pan lined with foil for easy removal. I used a 8.5X 4.5. This makes the bread rise a little higher.
- Bake in preheated oven at 350 degrees for 22-25 minutes or until toothpick comes out clean. (Times will vary based on different ovens. Just don’t over bake or it will be dry).
- Remove from oven and allow to cool for 5 minutes on cooling rack. (I couldn’t wait!)
***the next morning this bread had turned GREEN! It was the coolest thing ever and wondered if I could eat it. The answer is, YES! All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. When the chlorogenic acid is heated, it turns the seeds green! This is a great bread to make with kids when they are learning about plants…or for St. Patrick’s Day!***