Seasonal Fall Favorites: Cozy Recipes for the Cooler Months

As the crisp air rolls in and the leaves begin to turn, it’s the perfect time to embrace the warmth and comfort of fall flavors. From pumpkin spice to cinnamon, the season is all about rich, cozy tastes that bring a sense of home. If you’re looking for allergen-friendly and nutrient-dense recipes to elevate your fall menu, SunButter is a perfect ingredient to add to the mix. This creamy, nut-free sunflower seed spread pairs beautifully with classic autumn flavors, making it a versatile choice for savory dishes and indulgent desserts.

 

Here are some of my favorite SunButter recipes to celebrate the season!

*This is a sponsored blog post for SunButter 

 

Total Time: 55 minutes 

Servings 6 

You will need: an apple corer is helpful! 

 

Ingredients:

For the Apples: 

 - 6 large organic apples

For the Granola: 

 - 1/3 cup coconut sugar

 - 3/4 cup gluten-free Bobs Red Mill rolled oats

 - 1/2 cup chopped Rich Nuts pecans

 - 1/4 cup almonds

 - 2.5 tablespoons of organic SunButter

 - 2 tablespoons honey

 - 2 teaspoons cinnamon

 - 1/4 teaspoon vanilla extract 

 - Very important dash of Redmond Real Salt 

 - 1 tablespoon water

 - 1/2 teaspoon nutmeg

 - 3 tablespoons melted coconut oil

For the Bottom of the Tray: 

 - Water 

 - 1 teaspoon star anise

 - Whole cloves

 - 1 orange, sliced with rind

 

Actions: 

1. Preheat the oven to 350°F (175°C).

2. Slice the top off each apple, keeping the tops for later. Use an apple corer to scoop out the core, making a wider hole for the granola. Use a knife if you don’t have an apple corer - no worries! 

3. In a bowl, combine all granola ingredients until well mixed. If it’s not moist enough, add a bit more SunButter until the mixture sticks together.

4. Fill each apple with the cinnamon granola mixture, ensuring it gets into the hollowed core.

5. Place the stuffed apples in a deep baking dish and pour 1/2 inch of water around them. Add the orange slices, whole cloves, and star anise.

6. Cover each apple with its top.

7. Bake for 35-40 minutes, uncovering the apples for the last 5 minutes to let the granola brown nicely.

8. Serve warm with a drizzle of extra honey on top and enjoy with clean whipped cream or ice cream! 

 

You can watch me make this recipe here: 

 

 

Total time: 35 minutes 

Servings 4

 

Ingredients: 

1 cup long grain rice 

2 tablespoons extra virgin olive oil

1 small yellow onion, diced 

2 teaspoons garlic, crushed 

1 tablespoon fresh ginger, diced 

4 large carrots, chopped into 1/4 inch slices 

2 tablespoons organic SunButter

2 cups water 

2 tablespoons pri honey 

1/2 teaspoon thyme 

1/2 teaspoon oregano 

Homemade curry spices: 

½ tsp mustard seeds

½ tsp cumin seeds

½ tsp turmeric

½ tsp ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon cardamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fennel

1/4 teaspoon caraway

1/4 teaspoon dried basil

1/2 teaspoon poppy seeds

1/2 teaspoon sesame seeds

1/4 teaspoon saffron

1/4 teaspoon cinnamon

1 teaspoon paprika 

Alternatively, use 2 tablespoons of curry powder

1/2 teaspoon Redmond real salt

1/4 teaspoon black pepper 

Garnishes: 

1 handful of fresh mint 

1/2 cashews (roasted or raw your choice) 

1/4 purple onion, diced 

Actions:

1. Cook rice as per packet instructions. Set aside. 

2. Heat a fry pan on medium with olive oil and add the onion, garlic and ginger for a few minutes until translucent. 

3. Add the carrots and stir fry for two minutes.

4. Add the water, Sunbutter, honey and spices and cook for 10 minutes or until carrots are tender. 

5. Serve rice on a plate. Place the curry carrots around the rice. Sprinkle with cashews, purple onion and fresh mint. 

 

 

Total Time 25 minutes

Servings 4

 

Ingredients

1 lb. organic chicken breast or thighs thinly sliced

1 cup roasted cashews

1 Tbsp. sesame oil

4 cloves garlic minced

1/4- inch piece ginger diced

1-2 red chili peppers sliced, adjusted to taste

1 small red onion sliced

1 bunch scallions sliced to 1-inch pieces

Sauce

1 Tbsp. Bragg Apple Cider Vinegar

3 Tbsp. Bragg Coconut Liquid Aminos

1 Tbsp. sesame oil

2 Tbsp. honey or coconut sugar

2 Tbsp. SunButter

To serve

1 lime juiced

Fresh cilantro chopped

 

Actions

In small bowl, mix together apple cider vinegar, aminos, honey, 1 tablespoon sesame oil and SunButter. Set aside.

In skillet over medium high heat. Heat 1 tablespoon sesame oil. Add garlic, ginger and chili peppers and stir-fry about 30 seconds, until fragrant. Add chicken and stir-fry 5-7 minutes, until cooked through and no longer pink.

To skillet, add red onion and scallions. Stir-fry another 2-3 minutes, until vegetables are slightly tender but still crisp.

Into skillet, pour sauce over chicken and vegetables, tossing everything to coat well. Add toasted cashews and stir to combine. Remove from heat.

To serve, squeeze lime over stir-fry and toss. Garnish with chopped fresh cilantro.

Serve hot over rice or noodles.

 

 

Total Time 25 minutes

Servings 4

 

Ingredients

2 cups brown rice

4 Tbsp. avocado oil divided

14 oz. organic tofu

3/4 tsp. garlic salt divided

2 carrots chopped into 1-inch pieces

1 small yellow onion diced

2 tsp. crushed garlic

2 cups spinach

2 Tbsp. yellow curry paste

1 can (13.5 oz.) coconut milk

1-1/2 Tbsp. SunButter

1/4 tsp. turmeric

1-2 Tbsp. coconut sugar optional

 

Actions

Cook rice per package instructions.

Place tofu on paper towel; press and dab to remove excess moisture. Slice into bite-sized cubes.

In saucepan over high heat, heat 1-2 tablespoons avocado oil. Add tofu and ½ teaspoon garlic salt and flash fry 3-4 minutes on each side, until golden brown. Set aside.

In saucepan over medium heat, heat 1-2 tablespoons oil. Add carrots, onion, garlic and ¼ teaspoon garlic salt and stir fry 4 minutes until carrots start to become tender.

To saucepan with vegetables, add curry paste and stir fry 2 minutes. Add coconut milk, SunButter, turmeric and coconut sugar. Bring to boil; reduce heat to simmer, add spinach and cook until wilted.

Add rice to serving bowls. Pour curry sauce mixture into each bowl and top with tofu.

 

 

Total Time 25 minutes

Servings 24

 

Ingredients

3 large organic eggs

1 Tbsp. vegan butter softened

1 tsp. coconut sugar

2 cups King Arthur Gluten-Free Pancake Mix sifted

1-1/2 cups refined coconut oil for deep-frying

Sprinkle cinnamon

 

Honey caramel sauce

1/2 cup PRI Manuka Honey

2 tsp. Organic SunButter 

Dash sea salt

1 Tbsp. maple syrup

1/8 tsp. vanilla extract

 

Actions

In bowl, whisk together eggs, butter and coconut sugar until foamy.

Sift pancake mix and stir into egg mixture.

Using hands, work mixture into soft dough.

Roll dough into 1-inch balls and set aside.

In mixing bowl, combine all ingredients for sauce and mix until smooth.

In deep pot, heat coconut oil to 375 degrees F. (Note: There should be just enough oil to cover balls.)

Fry balls a few handfuls at a time for just a few minutes, until puffed up and golden brown. With slotted spoon, transfer balls to paper towel on plate.

To a fresh pot, add donut holes, pour on sauce and toss until well combined. To serve, put donuts on serving plate or bowl and sprinkle with cinnamon.

 

 

Fall is the perfect time to experiment with warm, comforting flavors, and SunButter brings a nutty richness to all your seasonal recipes. Whether you’re baking pumpkin muffins, blending up a spiced smoothie, or prepping a delicious curry for the family, SunButter’s versatility and nutritional benefits make it a must-have for your fall pantry. Plus, it’s a safe, allergen-friendly option for those avoiding nuts, gluten, or dairy. You can make all these delicious recipes nut-free!

 

So grab your SunButter and get cooking! These recipes will keep you cozy and nourished all season long.

 

 

Love, Liana