Sun Butter Maple Fudge

IMG_3313Ingredients:

1/2 c. organic coconut oil
1/2 c. sunflower seed butter (I used Trader Joe’s)
1 tsp. maple flavoring
2 tbs. Lakanto Maple Flavored Syrup

Directions:

Place ingredients in a saucepan and heat until all ingredients are melted together.  Then, pour the liquid into cute little molds and place them in the freezer for 30 minutes to harden.  Once taken out of the molds I put them into a covered storage container and place back in the freezer.  These need to stay cold as they will melt at room temperature.

Servings:  18

Notes:  This is a low carb (1 per serving), low oxalate, vegan, dairy-free, gluten-free little slice of yumminess!

Maple Pumpkin Seed Butter

If you are like me and exploring a low oxalate diet you really miss nut butter.  Since nut butter was the foundation of so many of my recipes in the past I had to come up with something to replace my almond, cashew, peanut butter and tahini.  Enter Pumpkin Seed Butter!  Here is one of my takes on an old classic.

Gentle Reminder:  Even though pumpkin seeds are low in oxalates it is easy to overdo.  A little dab will do ya’!

Maple Pumpkin Seed Butter jpeg 2