Comments on: Sunflower Spice Paleo Quick Bread

By: Heidi

Heidi — Tue, 21 Aug 2012 19:49:37 +0000

Sunbutter is a “nut” butter made out of sunflower seeds. It’s very good and can be used in almost any recipe that calls for peanut butter. I refer to Sunbutter in my recipes because it is the lowest oxalate of the three brands of sunflower seed butter that have been tested, but you could use another brand. Pumpkin seed butter is also low oxalate and can be used in place of Sunbutter in my recipes or peanut butter in most peanut butter recipes (baking, Thai foods, African foods etc.). If you are missing peanut butter it’s worth seeing if you can find one of these alternate seed butters in the UK. They are very tasty!

By: mouf

mouf — Tue, 21 Aug 2012 06:59:55 +0000

please, for the benefit of a UK subscriber to your site, what is sunbutter?

By: Heidi

Heidi — Mon, 16 Jul 2012 18:49:28 +0000

Thanks for letting me know, Michelle.
I’m glad you like it! Have you taken any good pictures of your creations? Ha Ha. Food photography is not my strong point and that picture above is still the best one I’ve taken. The almond extract and maple syrup sound fabulous! I’ve used maple syrup in this recipe, but hadn’t thought of the almond extract. Good idea! I’ve started playing with extracts in a lot of my other recipes and have been really happy with the results. I’m going to try your version.

Thanks for thinking about supporting my store. I hope to have an international version up this fall, but not sure if it will happen or not. I have lots of fabulous ideas, but have to put that pesky dissertation first. Oh well. I do what I can. It makes it worth it to know I’ve helped you find your new favorite cake!

Heidi

By: Michelle

Michelle — Sun, 15 Jul 2012 01:56:46 +0000

Heidi,

I just wanted to tell you that this is my favorite cake! I always have some in the freezer and if you get it in fast enough there is barely any green. I decided not to put spices in mine I replaced the spices with a bit of ground roasted flax and I put in about 2 1/2 tsp of artificial almond extract and use maple syrup instead. It’s so yummy, I can’t thank you enough for this recipe!! I am going to try adding the chocolate stevia when I get it (unfortunately not thru the LOD store, I am in Canada and it appears they won’t ship anything to me here. Sorry I cannot support it).

Anyways, thank you thank you! There are so many things on this site I want to try, I just have not had time! Maybe in the fall when it cools down!

Michelle

By: Heidi

Heidi — Fri, 20 Apr 2012 03:05:03 +0000

The oxalate values for pumpkin seeds have not changed. They are medium oxalate with about 6.2 mg. oxalate per 2 tablespoons. My above quote was wrong. Sorry about that. I based it on a misprint in an older list I still sometimes use). Omega nutrition pumpkin seed butter has between 8.4 and 9.2 mg. oxalate per half cup. Since there are 8 tablespoons per half cup this means about 2.2 mg. oxalate per 2 tablespoons. Still pretty low! Only a third of what most sunflower seed butters have. I beleive it is much lower oxalate than pumpkin seeds because you remove the hull when you make pumpkin seed butter and the hull is where grains/seeds tend to store most of their oxalate (e.g. brown rice or wheat bran is much higher in oxalate than processed white wheat flour or white rice).

By: Heidi

Heidi — Fri, 20 Apr 2012 02:28:44 +0000

Oh, no, Michelle! I forgot to warn you guys . . . Since I have two piggy little boys, we rarely have left-overs, but a few times I’ve noticed some dark green flecks in my bread. In fact, Aidan thought I was trying to hide kale or collards in his bread and started to cry. One of my earlier flops had extra baking soda in it and turned an amazing bright green! Anyway the reason your bread turns green is that Sunflower seeds contain chlorogenic acid and it reacts with the baking soda and eventually turns your bread bright green — usually just the insides and usually a few hours after it cools. The solution seems to be to reduce the baking soda (hard to do in this recipe), to add lemon juice or vinegar (might be okay) or just make a half or forth batch and eat it all before it cools . . . Here’s an article on why Sunbutter turns your bread green.

By: Michelle

Michelle — Wed, 18 Apr 2012 22:29:01 +0000

Wow 0.8mg per 2 tbsp!!! I thought pumpkin seeds were medium. Did re-testing show that they are low?? Could we not make our own pumpkin seed butter or is there something in particular they do to make it so low? I used to make my own pumpkin seed butter, I even made cookies out of it and they tasted like peanut butter cookies!!!!!!!

Hey my sunbutter bread turned green! (yes green!) I left it on the counter over night and in the morning it was green! I did put fresh ginger in instead of cinnamon, and I added a bit of flax, and ground chestnut. but I was just wondering if yours turned green? It tastes great, but they don’t look very appetizing at the moment!!!

Michelle

By: Heidi

Heidi — Mon, 16 Apr 2012 13:46:55 +0000

That zucchini bread sounds good! I don't bake much so I'm slow trying out new low oxalate baked goods, but I finally found a product on-line that's got me really excited -- check out this very low oxalate pumpkin seed butter (about 0.8 mg. oxalate per 2 tablespoons.) (edit:4/19/2012 - this should read 2.2 mg. per 2 tablespoons, not 0.8. Sorry for any confusion). It's ridiculously expensive and often hard to find in stock, but it would be great to have around as a special treat to spread on the occasional low oxalate baked item! Maybe it would jazz up your flax seed bread?

By: Michelle

Michelle — Sun, 15 Apr 2012 05:02:55 +0000

That is exactly what I was thinking! I have made a low oxalate zucchini bread with flax, potato starch and rice flour (surprisingly quite yummy and moist!) But I was thinking it would be a great base for other breads too. As well, there are peanut butter cookies with no flour, so you could also use it to make cookies. I am under the impression that flax is fairly low. I make a flax bread, no grain just roasted ground flax (costco) eggs, oil, water, baking powder and if you choose a bit of sweetener, it’s pretty good, does the job anyways, although there is room for improvement……it”s something to put my sunbutter on!!!

By: Heidi

Heidi — Sun, 15 Apr 2012 01:13:40 +0000

You’re welcome, Therese. Hope it works out well for you!