As someone with eating issues – as in, there are a lot of foods that my body really hates and reacts strongly to – it is always exciting to find a new product that tastes good and is something I can eat. Really – I have such simple desires……….food that I can eat. 🙂 Enter SuperButter. First off, I love the name. It’s like a superhero of food. One of my favourite “butters” is Sunbutter, which is made of sunflower seeds. This product ups the ante and uses sunflower, sesame and flax seeds. Here is a quote taken directly from their web site:
We heard your requests and concerns from the beginning! SuperButter Premium Seed Butters are not only free of major allergens, but are also made in a facility that is free of peanuts, tree nuts (including coconut), dairy, eggs, wheat, soy, fish and shellfish. There is no chance of cross contamination – these eight major allergens are never allowed to enter our plant.
That makes me do a happy dance. There is a guarantee that none of my allergens are in it, and cannot ever be in it. Knowing this, my next step was to get my hands on some and taste it. I was able to get all four flavours: Original Creamy, Original Crunchy, Vanilla Bean and Chocolate. My husband and I sat down with some spoons (many spoons – no double dipping here!), and tasted.
Original Creamy – as stated, nice and creamy, and had a nice, nutty taste without having any nuts in it.
Original Crunchy – same flavour as the creamy, but with some texture.
Chocolate – hello, allergen free Nutella. 🙂 It’s almost a subtle hit of chocolate, but it’s definitely there. Yum.
Vanilla Bean – probably the favourite for both of us. You get the hit of vanilla taste almost as an after-taste, and then – hello vanilla.
Having assessed the product and found it much to our liking, I decided to use it in a recipe, so here you go –
1/2 cup butter or margarine (whichever fits your dietary needs – both work fine)
1/2 cup non dairy milk (I used flax beverage)
1 3/4 cups sugar (I used organic)
1/2 cup cocoa powder (or cacao)
3 cups oats (make sure these are gluten free)
1/2 cup smooth SuperButter
Combine first four ingredients in a saucepan. Bring to a boil over medium heat, stirring often. Boil for 3 minutes. Remove from heat. Stir in oats and SuperButter. Drop by spoonfuls onto parchment paper lined cookie sheets. Refrigerate until set.
As you can see, these were lovely, and shining with chocolate goodness. I haven’t been eating much sugar lately, so I found them a little sweet, but my husband assures me they are just fine.