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…
Sunbutter Bread
Ingredients:
1 cup Sunbutter
3 eggs
1 Tablespoon white vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
*2 servings Stevia ( I used 2 packets of powdered Sweetleaf stevia)
Directions:
- 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!***
I just discovered sunbutter and then happened upon your recipe!!
I just tmade some and its quite good……But mine turned green! i used coconut vinegar but everything else was the same ~ Odd right?
Oh you reminded me!!!! I need to update my post. The next morning my bread was green! I looked it up on the Sunbutter website and they said this was normal. Something to do with the reaction the sunbutter has when it is heated! You can still eat it though!!
🙂 good to know
thanks for the reply 😉
I thought maybe it was anticipating st patties day, who knew bread could be so patriotic!
Excellent recipe! I made mine into mini-muffins, done in 15 minutes. DELICIOUS.
Excellent recipes! I made it into mini-muffins, done in 15 minutes – and delicious!
Oh, thank goodness it isn’t just me! I made some of this looking for a lighter color bread than almond butter bread. It came out green out of the oven! The outside was a lovely brown color. The inside was seaweed green! This was right around Thanksgiving last year. My husband’s comment (said with a cheeky grin, of course) was “Honey, St. Patty’s Day is in March, not November.”
Good to know the bread can be eaten. I will remember that if I make any in the future. 🙂
I just made this recipe and mine came out looking more the color of rye bread (I did have to use 2 TBS of almond butter, since I was a little low on sunflower) and it didn’t rise very high, but then I didn’t do the foil on the bottom and might have used a different size pan. And I was a little confused about the stevia because it’s added like an after-thought and I didn’t know if it was really a part of the recipe or not, so I “split the difference” and used 1 stevia packet. 🙂 The important thing is I like the final product and will be making the recipe again once I get more sunflower butter. And I like the idea someone had of using coconut vinegar because I really don’t like the white stuff….was wondering why ACV couldn’t be substituted, as well. And the muffin idea is good and I’m glad I’ve been warned about the green color. Will be interesting to see what mine looks like tomorrow.
Anyway, thanks for the recipe and to everyone who made comments before me. I love that there are so many creative recipes out there these days, spurred on by people wanting/needing to avoid certain ingredients.
That’s great! How did it turn out?
So… I just made these and it rose even more than the pic and didn’t turn green… it’s a lovely rye-ish colour and is so moist and the texture is the closest to bread than any other paleo bread I’ve tried! Thanks for that! Note: Had to bake for 45 mins and would probably bake for longer next time
It is the baking soda that reacts with the sunflower seeds and gives it a green color. To prevent this, use baking powder in stead
This was so simple and tastes great. I used up my homemade sunbutter and instead of stevia I added a few dates and organic blackstrap molasses (hoping for a brown bread taste) and it was perfect. I used my food processor to blend everything and get the dates pureed into the batter. Thank you for sharing.
I see this is a pretty old post. I hope you’re still looking at these comments!
Have you tried freezing this sliced? I would only want to grab a slice or two at time.
As long as you are using a freezer-ready plastic bag, I see no reason why you should not be able to freeze one slice at a time. I’ve done that with muffins with you problem.
Excellent, fluffy bread! Thank you for the recipe! This is one of the best paleo breads that I have tried. It has a very springy texture! I did have to sub 1/2 c sun butter and 1/2 c of another nut butter because I did not have enough sun butter. I also did not have stevia on hand, so I added some honey instead. It turned out excellent and the bread rises nicely!
Oh and mine turned very green (almost teal coming out of the oven). It tastes wonderful and my son loves the idea of green bread :). Thanks again!