A Recipe for No-Bake Cookies and a New Product Review

If you have food allergies or intolerances, you know that what works for one person, might not work for you.  In our house, when peanuts are not on the menu, we turn to sunflower seed butter to stand in for peanut butter.   In another household, they might turn to a nut butter.

If these are not good options for your family, there is a new product available that might fit the bill for you.  The Sneaky Chef Creamy No-Nut Butter is made from golden peas instead of seeds or nuts.  The people at The Sneaky Chef sent me a jar of No-Nut Butter and a jar of their Smooth Red pasta sauce. (I was not paid for this review, and the opinions are my own.)

Missy Lapine, aka The Sneaky Chef, has made a career out of helping to "hide" healthy foods, like vegetables, in kids' recipes.  Though, I don't do that, I know that some parents think it's easier to improve their kids' diets with the "what you don't know, can't hurt you" philosophy.

Either way, the pasta sauce tasted good on both pasta and pizza, so it was nice to get a little extra oomph when we'd be using a jarred sauce anyway.  (Though I frequently add frozen spinach to my sauce to veg it up.)

The pea butter would make a fine stand-in for peanut butter, though we prefer the texture and flavor of sunflower seed butter, personally.  Also, the pea butter contains sugar and palm oil, and I'd prefer my spread without either of those.

Here is a recipe that you could use if you want to give the No-Nut Butter a try.  It's a tried and true favorite here at our house.

Crispy Treats (gluten-free, vegan no-bake cookies)

Makes 2 dozen

Ingredients:

1 cup crispy brown rice cereal (GF)

1/2 cup No Nut Butter or sunflower seed butter

1/3 cup date paste (medjool dates pureed with water, or soaked in hot water, then pureed)

1 cup shredded coconut (unsweetened)

1/2 cup ground flaxseed

1 teaspoon vanilla

1/4 cup allergen-free chocolate chips (optional)

Preparation:

In a medium bowl, combine all ingredients.

Chill for at least 20 minutes.

Form into balls, an inch to an inch-and-a-half across.

Store in a container in the refrigerator.

Happy Cooking!

Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.