Laurel's Sunflower Butter - Nut-Free, High Protein, Keto Friendly Healthy Snack (8 Oz)

Welcome and thank you for visiting Laurel's Butter! I am the creator and owner of Laurel's Butter, handcrafted nut butter. My passion for nut butters has allowed me to fulfill my dream and make my passion my business. Not only do I love the taste of my butters, I love the nutrition they provide.

I think it's important to keep your foods simple, pure, and nutritious; hence, "No Crap, Just Nuts." I have a bachelor's degree in Kinesiology from the University of Rhode Island and a Master's Degree in Physical Education from Adelphi University. I competed as a Division I track athlete in college and as an IFBB professional figure bodybuilder. As a teacher and athlete, I know that nut butters are the perfect form of energy with good fats and protein to keep you full and happy throughout the day!

I'm a mom, a teacher, wife, an athlete, and have a highly educated understanding of the human body. Let's keep food simple, clean, and delicious, with Laurel's Butter!

PEANUT BUTTER COOKIES

These cookies were so good and so unbelievably simple. If you love a chewy cookie, this is the recipe for you. We made ours keto-friendly, but you can adjust based on personal preference! Here's what you need: 1/2 cup Laurel's Butter peanut butter, 1/4 to 1/3 cup powdered erythritol or Confectioners sugar (if you like them sweeter, use 1/3 cup), 1 large egg, and 1/2 tsp pure vanilla sugar. Preheat the oven to 350°F, line a baking sheet with parchment paper, and combine all ingredients until well combined. Scoop out the dough, form balls, and place them on the baking sheet. Press with a fork to form a criss-cross pattern. Bake for 12-15 minutes, until the tops are set and golden. Let the cookies cool for 10 minutes and serve.

DARK CHOCOLATE ALMOND BUTTER MUFFINS

Paleo Almond Butter Blueberry Zucchini Muffins

Time: 25 minutes Perks: Vegetarian, Gluten-free, Paleo, Serves 12 Ingredients: 1 1/4 cup Blueberries, 1 cup Zucchini, 3 Eggs, 1 cup Laurel's Roasted Almond butter, 1/4 cup Honey or maple syrup, 1/2 tsp Baking soda, 1 tsp Cinnamon, 1/4 tsp Nutmeg, 1 tsp Vanilla extract, 1 tsp Apple cider vinegar. Bake at 350° for 20 minutes, let rest for 15 minutes after cooking and enjoy these delicious muffins!

FLOURLESS PEANUT BUTTER BANANA OATMEAL COOKIES

Ingredients: 2 ripe bananas, 1/2 cup Laurel's Natural Peanut Butter, 2 cups Quick oats, 1-2 tbsp Maple syrup or coconut sugar, 1/2 tsp Sea salt, 1/2 tsp Vanilla extract, 1/4 cup Chocolate chips or alternate with 1/4 cup add-in of choice such as chopped nuts, raisins or dried cranberries, dairy-free. Preheat the oven to 350°F. Mash the bananas in a bowl with a fork until they form a paste. Add the rest of the ingredients and mix well. Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape. Bake for 15-20 minutes. They should be firm and slightly browned when done. Stack'em high and start eating!

CHIA SEED PUDDING

What's in it? Chia seed pudding, Laurel's Coconut Cashew butter, coconut flakes, and dark chocolate chips with a fresh strawberry garnish - pure heaven! 10/10 highly recommend. Ingredients: 1/2 cup chia seeds, 1 cup non-dairy milk, 1 teaspoon vanilla extract, 3 tablespoons pure maple syrup, 3 tablespoons Laurel's coconut cashew butter, 1 1/2 tablespoon cocoa powder. Stir all together until totally smooth. Chill at least 4 hours or overnight. Serve with coconut flakes, chocolate chips, fresh strawberries, and layer it with Laurel's coconut cashew butter! Enjoy!

product information: