Sweet Debbie's Sunflower Buttercup Brownies
by Keleigh May on September 26th, 2014

Sunflower Buttersup Brownies
  • 24 mini paper baking cups
  • 2 cups all-purpose gluten-free flour
  • 2 1/2 teaspoons sodium-free baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon fine sea salt
  • 1/2 cup grapeseed oil
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut nectar
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon stevia powder
  • 1 cup sunflower seed butter *
  • 1 1/4 cup chocolate chips
  1. Preheat oven to 325. Line a 24 cup mini muffin tin with mini paper baking cups.
  2. Whisk together the flour, baking powder, guar gum and salt in a large bowl. Make a well in the middle.
  3. Add the grapeseed oil, applesauce, coconut nectar, vanilla and stevia and stir to combine. Next add the sunflower seed butter and stir to combine. Fold in 3/4 cup of the chocolate chips. 
  4. Spoon the batter into the prepared muffin tin, filling the cups to the top. and top each with the remaining 1/2 cup of chocolate chips.
  5. Bake the buttercups for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. 
  6. Transfer the muffin tin from the oven to a wire rack and let sit for about 15 minutes before removing the buttercups to cool completely. 
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months. 

*Sweet Debbie's Sunflower Seed Butter
  • 2 cups raw sunflower seeds
  • 4-5 tablespoons grapeseed oil
  1. In order to get ground sunflower seeds to mimic peanut butter as closely as possible in color and flavor, roast the sunflower seeds in the oven before grinding. 
  2. Preheat oven to 275. Line a 15x 10 inch jelly roll pan with parchment paper.
  3. Spread the sunflower seeds out in a single layer in the pan. Roast in the oven for 30-35 minutes, or until the sunflower seeds turn light brown, stirring halfway through roasting.
  4. Take the pan out of the oven and let the seeds cool.
  5. Grind the sunflower seeds in a coffee grinder or food processor until a powder forms. Place the powder in a medium size bowl, add the grapeseed oil a little at a time and stir until combined.
Store the sunflower seed butter in an airtight container in the refridgerator so it stays fresh longer. 

A Peanutless, Peanut Butter Cupcake. Try explaining that to people!

While I was filming this video, my sister tried to stop me to tell me that I had told my friends the wrong information. She said, "Keleigh, you told them there were no peanuts in those blondies!" Yes, Rachel, there really are no peanuts in there! Sweet Debbie has hit another one out of the park with these. These are like the most moist delicious peanut butter chocolate chips cookies you've ever had. I'm serious when I tell you, you won't miss the sugar, wheat or dairy! Thank you Sweet Debbie for teaching me that vegan is not just good for you, but actually tastes GOOD!  Whether you have severe food allergies, on a restricted diet, or have an insatiable sweet tooth, where there's a meal, there's a way!
These Swet Debbie's Treats have been tasted and approved by Tucker. 

Posted in Awesome Websites, Desserts, Easy to Freeze, Gluten-Free, Just for Kids!, Lunch Box Ideas, Pickey Eater Friendly, Vegan    Tagged with no tags


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