Caesar Salad Dressing (recipe)

Just made this and it's lovely. I'm going to try some variations of this, but this one came out so nicely, I thought I'd post it for now. Caesar salad usually contains eggs and dairy. This one contains nutritional yeast, which converts into glutamates, so use sparingly if you are sensitive to glutamates.

Caesar Salad Dressing

6-7 Tablespoons fresh lemon juice
1/2 Cup water
2 Tablespoons extra virgin olive oil (can use also safflower or sunflower oils)
2-3 Tablespoons nutritional yeast (optional, it tastes okay without it)
1/2 Cup raw cashews
2 teaspoons (Annie's or other safe) dijon mustard
1 teaspoon sea salt (or a bit more kosher salt)
Freshly ground pepper to taste

Use a blender or food processor. Start by adding the lemon juice, water and oil. Blend/process until well emulsified. Add in the remaining ingredients and blend/process until extremely smooth, scraping down the edges once or twice during the process. Adjust your seasonings if necessary and blend/process again. The nuts will thicken this mixture as it sits in your fridge. This made enough to fill a 16 oz honey jar.

Cheers!
~Miriam

© 2012, Miriam Mason

Sweet and Sour Sauce

This is a yummy sauce for any meat dish. We like it over roasted chicken legs or thighs, over ground beef or ground turkey. It works well over vegetables, too. It's simple and fast and sulfur-free.

1 can tomato sauce
1/4 Cup brown sugar
1/4 Cup apple cider vinegar
1-1/2 Tablespoons cornstarch mixed in 1/4 Cup water
1/4-1/2 teaspoon mustard powder
1 Tablespoon Worcestershire Sauce
1/2 teaspoon ground ginger

Whisk all ingredients together cold and then continue whisking over medium heat until the mixture is thickened.

Mange!
~Miriam

Vanilla Pudding Cake

This uses my Coconut Vanilla Pudding recipe as most of the wet ingredients, however, you don't need to cook it to quite a thick to us it in a cake. That cake portion is based on this wonderful recipe which I'm sure we will find many other uses for: Milk & Egg Free Cake Check that one out, it's a nice solid base cake recipe.

Vanilla Pudding Cake

Preheat oven to 335 degrees F. Make Coconut Vanilla Pudding recipe, but don't cook it except to let it thicken just slightly. Set aside off of heat.

Cake Mix:

2 C flour

1 C sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup melted coconut oil

2 teaspoons of vanilla

Whisk together dry ingredients then add the coconut oil, vanilla and the entire pudding mixture from above and combine well. Poor into a square 9x9 inch pan and bake until knife comes out slightly moist from the center of the cake, about 25-35 minutes, depending on your oven, altitude and ingredients. For a gooier version cook for less time and scoop out with a spoon. It's done when you say it is. Sift powdered sugar over the top.

Allow to cool for 20 minutes, and serve with macerated strawberries or blueberries over the top, or with sulfur-free homemade coconut milk ice cream.

Mange!

~Miriam

Sweet & Salty Eggplant (recipe)

Before I couldn't eat sulfur, I made this incredible delicious eggplant miso that was sweet and salty and good by itself, or on salads, hot or cold, even in a sandwich. The texture and the flavors made it taste it feel a bit like meat. So here is my sulfur-free version, and it's great on salads, or with ground beef and pasta at lunch.

Sweet & Salty Eggplant

1/8 cup pine nuts

1 large eggplant, peeled and cut into 1/2" cubes

1 scant Tbsp sugar

1 inch finely chopped fresh ginger OR 1/2 tsp ground ginger

2 tsp salt

2 tsp sesame oil

2 tsp rice vinegar

fresh ground pepper to taste

In a heavy medium pan, heated over med low heat, dry roast the pine nuts until just lightly brown and fragrant. Add sesame oil and turn heat up to medium, then add the cubed eggplant, sugar, ginger and salt and saute until eggplant begins to become tender (about 5-7 minutes), then add the vinegar and pepper to taste and saute for another few minutes until the eggplant is cooked through. Remove from heat and serve over rice or noodles while warm. Refrigerate leftovers and use them on salads and as an addition to other dishes.

Mange!

~Miriam

© 2012, Miriam Mason

Safe Salsa (Hot!) - Recipe

I love spicy food. I used to love salsa, but it contains garlic and often onion as well. This year my jalapeño plant went all happy on me, and I ended up with a bag of about 15 of them at once. So I decided to try my own thing and see what happened. I liked the result a lot.

Safe Salsa, Just the Peppers Please

12-15 fresh jalapeños

2 teaspoons coconut oil (or butter)

1/2 Cup raw cashews soaked for 30 minutes in

1-1/2 Cups water

1 teaspoon salt

1/4-1/3 Cups distilled white vinegar

1 Tbsp water + 1/2 Tbsp Corn Starch, mixed well before adding

Measure 1-1/2 cups water in a 2 cup measuring cup then pour raw cashews in until the water reaches 2 cups (or above). Allow them to soak for about 30 minutes.

Slice the jalapeños peppers and warm coconut oil up in a large frying pan over medium heat. Make sure you keep the seed, and all parts of the peppers other than the stem and then sauté them in the heated oil until they just soften slightly (4-6 minutes) and remove from heat.

Then add the water and soaked nuts into a food processor. Pour the sautéed jalapeños peppers over the water and nuts and add the salt in. Save the sauté pan aside. Process for several minutes to break down the nuts, then slowly in a drizzle, add the white vinegar into the processing mixture until it it finished. Process for several more moments to reduce the nuts even more (for thickening), then taste for added salt or more vinegar.

Pour the mixture back into the same sauté pan and put it on medium high heat. Once it is boiling gently, add the well-stirred water/corn starch mix to the salsa and stir. It will thicken slightly. Turn the heat off and let the salsa sit for 5 more minutes to cook all the starch in, then pour the mixture into a quart sized sterile canning jar with a sterile lid. It will last 4-6 months in your refrigerator!

Use sparingly. It's hot, baby.

Cheers!

~Miriam

© 2012, Miriam Mason

Banana Pumpkin Muffins w/Optional Crunchy Tops

I made this recipe up after hearing a friend make something like this, but with eggs. My challenge was to make them as moist and lifted as the eggy ones. These turned out so tasty, moist and lovely. My husband hates bananas, yet he thoroughly enjoyed these. I will make them again!

Preheat oven to 350 degrees F. Prepare muffin tins by placing paper into them or greasing them. This recipe makes approx. 18 muffins.

Sift together dry ingredients (sugar will go in wet ingredients below) in a large bowl and set aside:

2 cups flour

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

a dash of ground cloves

Mash 3 very ripe bananas in a bowl and add

1 Tbsp lemon juice

1 cup canned organic pumpkin

1/3+ cup melted coconut oil

1/4 cup water

1 tsp vanilla extract

1 cup sugar

Mix well and gently fold wet into dry ingredients until just moistened. Do not overmix. Spoon gently into prepared muffin tins. If you want crunchy tops, follow the next step, otherwise, skip over it and see baking instructions below.

Crunchy tops:

1 cup packed brown sugar

1/4 cup flour

3-4 Tblsp melted butter

Mix all topping ingredients together in a small bowl until the mixture turns into a crumb-like texture and press about a tablespoon of the topping into the top of the uncooked muffins.

BAKE: 350 for 25-30 minutes. Mini muffins, check after 10 to 15 minutes. When the top puffs back up when gently pressed, they are done.

Cheers!

~Miriam

© 2012, Miriam Mason

Cardamom Walnut Cookies

This recipe is taken from an egg-free chocolate chip cookie recipe and revised to fit low sulfur diets. They are fantastic. This recipe makes about 2 dozen cookies, so doubling might be in order.

1/2 C Butter
1/3 C Sugar
1/2 C Brown Sugar
1 1/2 C Flour
1 tsp baking soda
2 tsp Vanilla extract
2 tsp ground or freshly ground Cardamom
3-4 TBSP Vegetable or melted Coconut Oil
Walnuts

• Whisk in a small bowl the flour, baking soda and cardamom.
• In a separate large bowl, cream together the butter and sugars for about 3 minutes.
• Slowly add in Flour mix. Mixture will be dry after this step
• Add in Vanilla and enough of the Oil and cream together for another 2 to 3 minutes, until you get a cookie dough consistency.
• Add Walnuts.

Bake on an ungreased cookie sheet at 350 for 8 to 10 min max. When you pull them out, they should barely be golden, almost doughy looking. Leave them on baking sheet for about 5 more minutes then transfer to cooling racks.

This dough recipe makes a great raw cookie dough for ice creams, also, and you can anything to it, or change the extract to almond and put almonds in it instead of walnuts. The sulfur-free sky is the limit! :)

Cheers!
~Miriam

© 2012, Miriam Mason

Cucumber Water (Link/Suggestion)

Hey there, sorry for the delays in posting recipes. Dealing with some health issues, which for other mercury toxic people, I'm sure is understandable.

This one is simple as they go but wonderful and feels really good drinking, especially on round, where dehydrating is easy.

Juice a couple of English cucumbers (no seeds) and then put the juice in a canning jar with lid in the fridge.

Now when I want a refreshing drink, I put a splash or two of cuke juice in the bottom of an ice-filled glass and fill the rest up with filtered water. No sugar, nothing else.

This is lovely and refreshing and I got the idea from here. I am always keeping a jar of cuke juice in my fridge from now on. It is complete awesome.

Cheers!
~~Miriam

Olive Oil Mayonnaise

Oh, I miss mayonnaise, often. I have been trying to create a mayo recipe that gives the feeling and quality of mayonnaise, but mostly that has that slightly eggy taste. I may have finally hit on just the right one.

Olive Oil Mayonnaise

Place the following in a processor or a vitamix and blend very well, scraping down sides:

• 1/4 cup water
• 3/4 teaspoon freshly squeezed lemon juice
• 1 teaspoon vinegar (I prefer white wine, but plain will do)
• 2-1/2 teaspoons rice flour *OR* 3/4 teaspoon coconut flour
• 1 teaspoon arrowroot starch
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon agave or honey
• 1/2 teaspoon dry mustard
• 3/4 teaspoon sea salt
• 1 teaspoon nutritional yeast (optional, but gives egg flavor)

Then drizzle slowly into the mixture as it continues to process:

• 1/4+ cup olive oil, adding more until mixture reaches consistency of mayonnaise.

Can be kept in the fridge and used just like mayonnaise for up to a week. It's great for dipping vegetables in, or spreading on sandwich bread.

There are some cashew mayonnaises out there, too, and I will test out a few and post them here if they work out well. In the meantime, this is a pretty fair sulfur free version. :)

Cheers!
~Miriam

© 2012, Miriam Mason

Cheesecake

This is gleaned from several online raw recipes and the crust is a simple basic graham cracker crust. Make certain you check the ingredients of your graham crackers. We tend to buy organic brands of graham crackers merely because the ingredient list is much shorter and contains stuff you'd make crackers with, instead of 40% plus of chemical additives (who even knows what they are anymore? But high fructose corn syrup isn't going to make you feel any better, I will tell you that.)

New Morning Honey Grahams are what we use. Love the short ingredient list. Unless you're throwing it together yourself with a million wonderful real ingredients, the shorter a processed food ingredients list is, the better off you are. This is a general principle we follow and it has made a big difference over time. It makes it easier to eliminate mercury if you're body is given real nutrients with which to fuel itself, and not a bunch of non-food items. :)

Cheesecake

Crust:

1-2/3 graham cracker crumbs (put 1 packet in a ziplock and use a rolling pin to make crumbs, save extra for mini-jam-pies, coming later)
1/4 cup evaporated cane juice (organic sugar)
1/3 cup melted butter

Mix together crumbs and sugar then add butter and stir very well. Pour it into a 9 inch pie pan or cheescake pan, smash it down with your hands so it evenly covers the bottom (and sides, if you're using a regular pie pan) and set in fridge until needed.

Filling:

3 cups cashews soaked (at least one hour)
3/4 cup of lemon juice
3/4 cup of raw honey, agave, or maple syrup
3/4 cup of coconut oil
1 teaspoon vanilla extract
1/2 teaspoon nutritional yeast (optional, but yummy)
1/2 teaspoon sea salt
1 vanilla bean, scraped

Tablespoon or 2 of water if mixture needs a bit more liquid. May not be necessary depending on how saturated your cashews are, wait until the end to add this.

Put everything in your food processor and process for several minutes until the mixture is completely smooth and homogenous. Make sure to scrape the edge down at some point in the middle of the processing.

Pour into the prepared pie crust pan and smooth it out. Place in the freezer for 1-2 hours, or until set. Pie can be kept in the fridge after, although it will last longer if it is stored in the freezer.

Serve with blueberries or raspberries rolled in sugar over the top if you like.

Cheezers!
~Miriam

© 2012, Miriam Mason

Quick 5 Minute Banana Ice Cream

I've found recipes like this all over the web, but the original was done in a 5 page segment, making you click links at the bottom of each page for a recipe that literally takes less time than it takes to load in all those pages! Very silly for 5 minute ice cream.

• Peel and freeze some bananas (I use two bananas per person eating).
• Once they are completely frozen take them and throw them into your food processor with a teaspoon of fresh lemon juice (this helps it stay yellow instead of turning brown and gives it a lovely freshness).
• Start your food processor at its highest setting and let it go and go and go at least 3 minutes
• Part way through the process you might feel certain that it's not working, and you won't get ice cream. Flip the off switch and scrape down the edges.
• Then keep going, for a total of about 5 or 6 minutes and you will get ice cream! Lovely light fast healthy banana ice cream.

Some suggestions: Top it with walnuts, raisins, sunflower seeds, a dash of nutmeg, or berries and enjoy. You can also add other fruit into the processor with bananas, as long as there is enough banana, it will always turn into ice cream. If you want a banana bread flavoring, try adding a touch of honey with just a trace of your favorite spices like cinnamon, nutmeg and cardamom.

It doesn't keep really well, so be ready to eat what you make. Or put it on top of a cupcake or cookie. Fast, versatile and pretty much idiot proof. A winner here! :)

Cheers!
~Miriam

Raspberry Glazed Chicken a la Lisa

Ah, a recipe I don't need to test out, because my friend, Lisa Prague, invented it and I know what a great cook she is already. :)

I maybe post some of her other recipes, but you might want to wander through her GF blog all on your own, and make replacements to her great recipes to add some lovely delish to your repertoire.

Raspberry Glazed Chicken (by Lisa Prague)

I must try this now, soon as my raspberries come into season. Yum!

Cheers!
~Miriam

Honey Dijon Mustard Chicken

We do eat a lot of chicken in this house, but since fish is so often tainted with mercury and red meat isn't something we want to have very often, we end up eating lots of fowl, and a bit of pork. This recipe could be adapted easily for any fowl, but there's just something about honey mustard chicken that works. This is a really simple recipe, prepped in a flash, and done in an hour with little effort.

A note about mustard! You will notice that most store bought dijon mustard - even the organic stuff - has an ingredient list something along the lines of: "Mustard seed, vinegar, water, salt, spices." The problem with "spices" is you don't know what they are. Are they garlic? Are they turmeric? Are they onions? So, please be careful and make sure you get a brand that doesn't say "spices", but that says what the spices specifically are. For example Annie's makes a great brand of organic dijon mustard. Note the regular Annie's mustard *does* contain cumin. The dijon, however, does not. It's important to notice stuff like "spices" on an ingredient list and to find something that is more specific, so you're not giving yourself an unwarranted load of coriander or turmeric. Deli brands like this one are a bit more expensive, but also tend to be much purer and specify ingredients.

Preheat oven to 400 F for dark meat, 350 F for white meat.

3 lbs boneless chicken pieces
1/2 Cup dijon mustard (see above note)
1/4 Cup organic raw honey
1 Tablespoon apple cider vinegar (or white wine vinegar will work if you tolerate it)
1 Tablespoon olive oil
1 teaspoon salt

Lightly oil a 9x13" glass baking pan. Place chicken pieces (we use thighs a lot because dark meat supports the sulfur pathways) in the prepared dish and set aside to prepare sauce. Whisk together dijon mustard, honey, vinegar and salt until well mixed. Slowly drizzle in the olive while whisking quickly to emulsify the oil into the sauce. Then pour the sauce over the chicken and turn the chicken over to coat both sides. Cover the dish with foil and place it in the oven for 20 minutes. After 20 minutes, remove the foil and again turn the chicken over. Allow the chicken to cook for another 40 minutes, or until done. Let it sit for 5 minutes out of the oven before serving.

This dish is wonderful with baked sweet potatoes, which you can place in the same oven as the meat about 20 minutes in (unless you have really big potatoes, then start them at the same time as the chicken) and cook until done. Make sure you poke holes in the skins of your potatoes before you cook them. Serve on a thick bed of romaine lettuce, and the mustard sauce will make a lovely dressing.

Cheers!
~Miriam

© 2012, Miriam Mason

Coconut Milk Vanilla Pudding

A nice simple dessert. You can reduce the sugar, if you prefer less sweet, to 1/4 Cup and it will still taste lovely.

2 Cups carton unsweetened coconut milk
1/2 Cup sugar (we always use organic evaporated cane juice)
3 Tablespoon corn starch, -or- 2-1/2 T Arrowroot starch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon butter

Begin with no heat. Whisk together sugar, starch and salt in a heavy bottomed sauce pan. Add in cold coconut milk and whisk again until all the lumps disappear. Once it is smooth, turn the heat on to medium and stir constantly until thickened. Do not boil! Once the mixture is thick, remove from heat and add in the butter and vanilla.

Pour into serving dishes and chill before serving.

Note: This recipe is superb as a base for yummy additions. Suggestions for things to add: cardamom, raisins, frozen raspberries dipped in sugar, bananas, ground pistachios (or other nuts), caramel, cooked fruit, rosewater, tangerine slices, use your imagination! :)

Cheers!
~Miriam

© 2012, Miriam Mason

One-Pan Turkey & Vegetable Cobbler

Simple, throw it together pretty fast, full of fresh (preferably organic) vegetables and goodness. We really enjoy it around here. And it can be spiced up in a variety of ways if this is too bland for your tastes. Red pepper flakes and adding jalapeño peppers would be a lovely addition. If you do that, recommend subbing 1/2 cup regular flour for 1/2 cup corn meal, and you have this dish with a more spicy Mexican flavor. We will keep this one simple for those that prefer them that way to start. :)

You need a large iron skillet that can be on the stove top and in the oven. Preheat oven to 350 F.

2 zucchini, cut in smallish quarters
1 lb mushrooms sliced
2-3 carrots sliced
2-3 celery sliced
1 red bell pepper sliced small
1-2 fresh or roasted tomatoes sliced in small pieces
1 t summer savory
1 t oregano
1/2 an 8 oz package of organic frozen corn
1 T butter

Saute zucchini, carrots, celery, bell pepper in butter over medium heat until just slightly wilted, then add in mushrooms and tomatoes, summer savory and oregano and continue to saute for another 2-3 minutes, then remove from heat, pour vegetables out in a bowl.

1 lb ground turkey
Salt & Pepper to taste

Brown ground turkey in the same pan, adding salt and pepper as the turkey browns. As soon as it browns, throw all the vegetables back in and add in 4 oz of frozen corn. Mix it together and remove from heat.

1-1/2 C flour
2 t baking powder
1-1/2 t salt
3 T cold butter
2 t EnerG egg replacer + 1/4 water, beaten until frothy
1-3/4 C coconut milk
*nutritional yeast for sprinkling over the top (optional)

Whisk together flour, baking powder and salt. Using knives or a pastry cutter, cut up the cold butter until it resembles coarse peas. Whisk together the milk and egg replacer/water mix until a bit fluffy. Make a hole in the flour and pour the liquid into the hole. Mix until just wet and incorporated and then pour the whole thing over the top of the meat and vegetable dish. Drizzle nutritional yeast over the top to make a nice flavored top to your cobbler.

Please uncovered in oven and bake for about 50 minutes, or until a knife comes out of the dough clean.

Enjoy and Cheers!
~Miriam

© 2012, Miriam Mason

Big Buttermilk Biscuits

Biscuits for dinner? Biscuits for breakfast? Anybody? :)

2 C preferred flour (we use whole wheat white)
2 t. baking powder
1/2 t. baking soda
1 teaspoon salt
1 tablespoon sugar
1/3 cup shortening (or butter)
1 C coconut milk + 1 T apple cider vinegar

Place the apple cider vinegar in the bottom of a cup measure, then fill to the 1 cup mark with coconut milk. Preheat oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Then cut in the shortening until the mixture resembles coarse meal or small peas. Gradually stir in milk until dough pulls away from the side of the bowl. Do not over mix. Turn dough gently out onto a floured surface, and lightly push it together a few times - avoid kneading (less kneading means more flakey)! Gently pat dough down to 1 inch thick. Cut biscuits with a large cutter or milk glass dipped in flour. Gently reform and repeat until all the dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes or until edges just begin to brown.

Cheers!
~Miriam

© 2012, Miriam Mason

Sugar Pumpkin or Butternut Squash Soup

This recipe is based losely on a number of recipes I researched and tried out. I found the simplest approach to my version be best. The soup is already complex tasting if you pick ripe in season vegetables (local is even better).

2 sugar pumpkins or 2 large butternut squash

3 C chicken stock
1 C full fat coconut milk (canned)
1/2 t. ground nutmeg (fresh grind will be better)
1 t. ground sage
2-3 teaspoons salt

Preheat oven to 400 degrees F. Cut pumpkins/butternut squash in half and scoop out seeds. Spray a large glass baking dish with non-stick cooking spray. Place pumpkins/butternut squash, flesh side down on the baking dish and roast until soft to the touch or when poked with a fork through the skin, about 45 minutes. Remove pumpkins/butternut squash from oven and let them cool down. Once they are cool enough to handle scrape flesh from skins into a food processor. Discard the skins.

Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in full fat coconut milk, nutmeg, sage and salt. Mix well and remove from heat. Garnish with parsley.

Serve with Big Buttermilk Biscuits and a lettuce and tomato salad with a simple oil/vinegar dressing.

Cheers!
~Miriam

Baked Apricot Chicken

My simple basic recipe.

Preheat oven to 375 F.

2-3 lbs chicken thighs and legs

(You can use breasts, but dark meat supports the sulfur pathways and is actually better for high cysteine folks. White meat is fine if you can't stand dark. Just adjust down 1) temp to 350 F and 2) cooking time by 5-10 minutes. You can cut into a piece to see if it's cooked the whole way through. Don't let white meat cook too long or it will dry out.)

Wash chicken pieces and place them skin-side up into a 9x13" glass baking dish.

Whisk together sauce:

1 C apricot jam
1-2 t salt (to taste)
1/4 C balsamic vinegar
1/4 C olive oil
1 t Worcestershire sauce
Pepper to taste

Pour sauce over chicken, cover with foil and place in preheated oven for about 20 minutes. Then remove cover and allow to bake until fully done, for dark meat, about an hour, for light, maybe 50-55 minutes. Baste it if you like. We prefer to let our skins get crunchy by not basting too late in the baking process.

Serve on a bed of organic romaine lettuce with baked sweet potato. The apricot sauce will end up dressing the lettuce leaves, too.

Cheers!
~~Miriam

Best Chicken Soup for Colds/Flu EVER (Link/adjustments)

Best Chicken Soup for Colds and Flu Recipe

Adjusting this amazing hot and spicey soup for low sulfur is super easy.

Simply do NOT add:

• the onions
• the cumin
• the cilantro, or
• the scallions
  

Otherwise, you can use this recipe with great abandon and add mushrooms, zucchini, potatoes, extra jalapeños or whatever, and (as we do) replace the white pasta with just-cooked brown rice to give it more nutritional punch.

I swear by this soup, it is truly medicine, especially if you're using free-range meat and organic veggies and grains.

And it's fine and dandy right through a round. It's fast turning into one of my comfort foods!

Cheers!
~Miriam

Sunflower Seed Butter Fudge (Link w/Replacements)

Yep, here it is, that fudge I mentioned earlier. Fudge is a favorite around here and this one will please both sulfur-sensitive and non-sulfur sensitive.

This recipe is a direct lift from an All Recipes Peanut Butter Fudge recipe and revised to be low sulfur.

Recipe Revision:

1/2 cup butter
2 cups brown sugar
1/2 cup coconut milk
1 cup sunflower seed butter
1 teaspoon vanilla extract
3 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and coconut milk. Bring to a hard boil, then boil for 2 minutes, stirring frequently. Remove from heat. Stir in sunflower seed butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Melty yummy, soft, terrific stuff.

Cheers!
~~Miriam