Sunshine Sauce Recipes

SUNSHINE SAUCE

SUNSHINE SAUCE image

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos or homemade substitute
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)
1/4 cup coconut milk

Steps:

1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. 2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it's blended and smooth. Store covered in the fridge. 3. Eat with abandon and joyousness.

SUNSHINE SAUCE (PEANUT SAUCE/TAHINI SUBSTITUTE) (PALEO--APPROVED

Sunshine Sauce (Peanut Sauce/Tahini Substitute) (Paleo--Approved image

Got this great recipe off the internet, not sure of the origin, but I thought I'd recreate it here to share and make it part of my recipe box. It's 100% paleo compliant. Great for folks with peanut allergies. Great for folks looking for gluten free sauces. I use this sauce for Thai cooking and anytime I need a "peanut flavor" in my food. It's a great substitute for tahini (if you are of the mind it is not already paleo), when making hummus. Marry this recipe with my Mango-Habanero sauce, any you'll be in heaven.

Provided by Pokey in San Antonio

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lime juice
1 garlic clove (minced)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon ginger (powdered or greated)
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (Sunbutter (no sugar added)
1/4 cup coconut milk
1/4 teaspoon cayenne pepper

Steps:

NOTE: If you are going to go to all this trouble, you might as well make a big batch, so use the whole can of coconut milk and multiply everything else by 7.
Place all ingredients (except the coconut milk) in a food processor and whirl until well blended.
Scrape the sides then add the coconut milk. Process until it's blended and smooth. Store covered in fridge.

Nutrition Facts : Calories 31.9, Fat 3, SaturatedFat 2.7, Sodium 2.3, Carbohydrate 1.5, Fiber 0.1, Sugar 0.2, Protein 0.4

PUMPKIN PANCAKES WITH LEMONY SUNSHINE SAUCE

Pumpkin Pancakes With Lemony Sunshine Sauce image

Topped with a lemon sparked sauce, sliced bananas and pecans, these are light and fluffy, good for breakfast or brunch.

Provided by Olha7397

Categories Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 (9 ounce) jar dickinson's country pumpkin butter
1 egg
2 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 cup butter
2 medium ripe bananas, sliced
1/2 cup pecan pieces
1 (10 ounce) jar lemon curd
1/2 cup warm water

Steps:

In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside. In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended. Add to dry ingredients and whisk just until smooth. Pour batter by ¼ cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Meanwhile, to make sauce, melt butter in a large skillet. Add bananas and pecans and sauté 2 minutes. In a small bowl, stir together lemon curd and water. Add to skillet and cook 2 minutes or until sauce is bubbly. Serve sauce over pancakes. Yield: 6 to 8 servings.
NOTE: If you can't find Dickinson's Country Pumpkin Butter here is a recipe you can try.
FAST PUMPKIN BUTTER:.
2 TB light brown sugar, packed.
1 TB granulated sugar.
1/4 tsp allspice.
1/4 tsp cinnamon.
1/8 tsp cloves.
1/8 tsp fresh ground nutmeg.
1/8 tsp ginger.
2 TB water.
3/4 cup, packed pumpkin puree (slightly less than half of a 15-ounce can) 180g.
In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well. Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted. Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes. It will be very hot!
Serve warm or at room temperature. Store tightly covered in the refrigerator for up to a week or freeze for up to two months.
Yield: about 3/4 of a cup.

Nutrition Facts : Calories 436.5, Fat 22.3, SaturatedFat 7.8, Cholesterol 64.1, Sodium 625.2, Carbohydrate 52.1, Fiber 3, Sugar 12, Protein 8.7

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