03 November 2012

Sunbutter Cup Parfait

"Sunbutter", yes... as in sunflower seed butter. Again, yes. I know; I'm not supposed to have sunflower seeds, as dictated by my most recent IgG/IgA/IgE panel, but you know what?
Well, I'll tell you.
I have been careful about avoiding them for the most part, and I don't feel at all poorly afterwards, if I do slip up and eat a few. Therefore, I feel I can rotate them in on occasion with no ill effects. It's also been proven throughout my periodic food panel testing1 that just as sure as new sensitivities might appear2 other foods that previously registered a reaction no longer do so.

I do believe food rotation is important, although it's hardly something I'm good about practicing, which is why I rarely/never discuss it.3 I notice that when some food suddenly show a mild antibody reaction, it's usually something that I've been eating consistently and often.
Now, here's a little story I'd like to tell... My very first test showed an antibody against bananas.4 I thought that was the weirdest thing ever. I mean, seriously; I was eating bananas every day. I never felt bad or broke out in hives or anything. I really liked bananas too, so I was pretty bummed about not being able to eat them anymore. I cut them out for years.

When I finally got fed up over rigidly avoiding every single thing on my "reactive" list, the first things I let up on were the foods with lower reactive scores. I didn't go back to eating bananas everyday, I just stopped going out of my way to avoid them, and if I wanted one, I'd have one. Bananas have never again registered on any subsequent food sensitivity panel.
The End.

I won't waste time apologizing for the ramblings,5 because well, you're all used to this by now, right? And it's all related to the post/recipe but not because there are any bananas to be found in this recipe.

This creation was inspired in part by peanut (or almond or sunflower seed) butter cup candies and in other part by the peanut butter parfait at Native Foods Cafe. Native Foods is a vegan restaurant that makes me happy; they clearly indicate gluten-free menu items, offer quinoa, and allow for any substitutions. Their parfait is a peanut butter mousse consisting of peanut butter (obviously), silken tofu, and sweetened (a bit heavy-handedly6) with agave, layered between their crumbled Boogie Bar (a kind of chocolate-chippy, and not GF, banana bread), a topping of chocolate chips. As yummy as it sounds, the entire dessert would be a disaster for me... even more so as my system has had some recent disagreements with silken tofu.7

I dreamt up a non-disastrous, unrefined/unprocessed alternative with a chocolate shell topping that's fun to crack open, and gives it a little more of the candy cup feel. I chose to use one of my sunflower seed "special occasion passes" on this. Definitely feel free to sub other nut or seed butters, if your diet permits.

Sunbutter Cup Parfait
(serves two)

For the Mousse:
  • Flesh of 2 young coconuts - room temp (save the water!)
  • 3 Tbsp (48g) Sunflower Seed Butter (I like MaraNatha: only sunflower seeds and salt!)
  • 15-20 drops of Liquid Stevia (not into stevia? sub 5-6 (40g) Pitted Dates - soaked)
  • Scant 1/8 tsp Sea Salt
For the Chocolate Shell Topping:
  • 2 Tbsp (10g) Unsweetened Cocoa Powder
  • 15 drops of Liquid Stevia (or sub 2T (10g) of Coconut Sugar dissolved in 1tsp of boiling water)
  • 1/4 Cup (55g) Virgin Coconut Oil (warmed to liquid)
  • 1/2 tsp Vanilla Extract
  • Pinch Sea Salt
For the Crumble:
*For a quick, no-bake crumble, combine 1/2 Cup of finely shredded coconut, 2 pitted dates, 1/2 Tbsp coconut oil, 1/4 tsp vanilla, and a pinch of salt in a food processor or mini-blender. Process until the mixture is uniform and crumbly, and lightly press into serving bowl(s).

1. Prepare the Coconut Cream Shortbread Cookies as directed, and set aside to cool, OR prepare the quick, no-bake crumble option.

2. In a small bowl, combine all ingredients for the Chocolate Shell Topping. Set aside. Do not allow the mixture to chill or solidify.

3. In a high-powered blender begin to process the young coconut meat, until it reaches a smooth, pudding-like consistency. This requires some patience.  If the coconut meat is firmer, gradually add some of the coconut water, 1 Tbsp at a time, until the coconut begins to blend. If coconut water is needed, it's important to add the least amount possible to get the coconut meat to blend; too much will lead to a loose/runny mousse.

4. Once the coconut meat is blended and smooth, add the sunflower seed butter, stevia (or dates), and sea salt. Blend until smooth and well combined.

5. Assemble the Parfaits by crumbling the Coconut Cream Shortbread Cookies (or lightly press the no-bake crumble) into two serving bowls/ramekins/baking dishes (I used two 2-Cup Pyrex bowls). Evenly divide the sunflower seed butter mousse between the bowls, layered over the crumbles. Then pour the chocolate topping evenly over the mousse, so that it covers the entire top of each bowl.

6. Allow the parfaits to chill/set in the refrigerator for at least one hour or over night.

7. Enjoy!!

1. Fine. I've had three done in the last 18 or so years, but that counts as periodic.
2. You know, like sunflower seeds.
3. This will
4. Amongst SO MANY other things.
5. Although, I think I just did.
6. Yes; I did sneak a taste of the BFFs
7. There's a footnote re: my dietary approach to soy on the About Me page, if you're interested.