Naturally Nutty Pepita Sun Seed Butter - Giveaway!!

I know that many people out there would die without their peanut butter fix, but there is something even more awesome out there. A while back I happened upon an incredible nut butter. This isn't your basic peanut, cashew or almond butter, oh no! This one is loaded with lots of omega 3's. I'd like to introduce you to Naturally Nutty Pepita Sun Seed Butter. This tasty treat is a fantastic combination of roasted seeds with a slight hint of cinnamon that I just love. It is outstanding slathered on a piece of bread or toast. It has such great flavor, you don't need anything else with it.

Ingredients: Organic Roasted Pepita Seeds, Organic Flax Seeds, Organic Roasted Sunflower Seeds, Organic Hemp Seeds, Organic Vanilla Powder (Organic Vanilla Bean, Organic Sucrose), Organic Allspice, Organic Cinnamon, Sea Salt. Vegan, Dairy Free, Gluten Free, Soy Free, Nut Free

The owner, Katie Kearney, of Naturally Nutty, is a vegan mom out of the midwest. She really wanted to produce a healthy product for her family. She has come up with a fantastic line of organic nut butters. Most of the products in the line are vegan. Via e-mail she told me that any future products they develop will be vegan. The website is awesome. The products are clearly labeled for dietary requirements like vegan, gluten free, sugar free, etc. Her products are incredible and I just love supporting a family owned business. Click here to check out Naturally Nutty's other products.

Katie has generously donated a 5 pound container of my favorite Pepita Sun Seed Butter. This is a huge container so you can share with your friends!! Just leave a comment about how you would use this nut butter or your favorite nut butter. The winner will be picked at random on Friday, June 17, 2011 (date extended!). So make sure to post by Thursday night. Please make sure that I can get in touch with you if you are the winner! (This one is for US residents only).

Here is what I dreamed up for the Pepita Sun Seed Butter.

Chocolate Covered Nutty Frozen Bananas

6 Servings

3 large bananas
3/4 cup Pepita Sun Seed Butter
12 oz vegan chocolate chips
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
3/4 cup salted pepitas (shelled pumpkins seeds) roughly chopped
Six craft sticks

Peel bananas. Cut bananas in half length-wise. Spread 1/4 cup or so nut butter on one half of the banana. Place other half of the banana on top. Cut in half width-wise. Insert craft stick in the flat end of banana half. Place on cookie sheet lined with parchment paper. Repeat with other two bananas. Freeze bananas for 2 hours to make sure bananas are frozen all the way through.

Place chocolate chips in top of double boiler. Over low heat, gently heat chips until they are almost melted. Pull of heat to let the last few pieces of chocolate melt, stirring occasionally. Let cool for 5 minutes.

While the chocolate cools, place pepitas on a small flat plate. Take prepared bananas out of freezer. Working quickly, dip the bananas in the chocolate to cover. You can also use a flexible rubber spatula to coat bananas. Before chocolate hardens roll chocolate coated bananas in pepitas. Place back on the parchment lined cookie sheet and place back in the freezer for about an hour. Serve immediately or cover with plastic wrap. Can keep in the freezer for up to two days for best results.

Vegan MOFO - Day 29 - Zucchini Brownies

My friend Dana (no relation to the brownie author)- from the Day 28 post - has been asking for this recipe for months. Her kids went wild for it. I found a non-vegan version of this recipe years ago (back in 2000) on an oddball site. I have to give credit for the original recipe to Dana Resop. I cannot find the original recipe online anymore. I thought I had lost it in the great recipe binder abyss. I'm thrilled that I not only found the original, but I had actually made notes on how I veganized it! This is a rich, moist delicious brownie that will win you brownie points (pun intended) with your friends and family.

Dana's Zucchini Brownies

1 1/2 cups sugar

1/2 cup Earth Balance vegan butter

1/2 cup silken tofu

1 tablespoon applesauce

2 tablespoon non-dairy milk (soy, almond, etc)

1 teaspoon vanilla

2 1/2 cups zucchini, grated

2 cups flour

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup chocolate chips

1/4 cup sugar

Preheat oven to 350.

Cream sugar and butter together. Add tofu, applesauce, and non-diary milk and mix well. Mix flour cocoa, baking soda, salt and cinnamon together in a seperate bowl. Stir into wet ingredients. Fold in zucchini and mix well. Pour better into well oiled 9 x 13 pan. Sprinkle top with chocolate chips and remaining 1/4 cup sugar. Bake for 30 minutes. Test with toothpick for doneness.