As we prepare for St. Patrick’s Day, I must share this insane story and cooking experience with you that happened several years ago. Time this right for a St. Patrick’s Day spectacular surprise! Keep reading to find out what happened!
Paleo Cinnamon Swirl Bread http://lowcarboneday.com/2012/11/paleo-pen-pals-and-cinnamon-swirl-bread.html
Preheat oven to 350. Mix together seed butter, Splenda, and eggs. Add vinegar, baking soda, and salt and mix until combined. Spread half of the batter into a lightly sprayed loaf pan. In a small bowl, combine Splenda and cinnamon. Sprinkle mixture evenly on top of bread batter. Run a knife through bread to create swirl a throughout. Top with remaining bread mixture and smooth top. Bake 30-40 min. Cool before slicing. Or divvy batter into 8 muffin tins. Makes 8 fat servings.
The backstory…Ok, so around Halloween of 2013, I finally got my hands on some sunflower seed butter just to try this recipe because I’m completely obsessed with anything cinnamony. I had no clue why it called for sunflower seed butter and figured I could try with peanut butter another time, but wanted my first go-round to be just as the recipe outlined and thought perhaps this butter had a more subtle flavor so my bread didn’t taste like peanut butter. I decided to make muffins instead of loaf-style bread to help with portion control. The night I baked, I just had to try one! I’d never made a bread from seed/nut butter so I was quite curious about the texture. I cut it open and this is the lovely look and texture of my muffin:
Not bad. I’d personally like a ton more cinnamon and maybe a little more liquid (or less baking) since the texture was a bit dry. Anyway, that was mid-week, and that Saturday I decided to serve them to my boyfriend-at-the-time for breakfast when he was in town. He’s an adventurous eater and never turned his nose up at my healthy cooking and baking. We sat at my kitchen counter and dove into the new creation only to respond with shock and horror, for THIS is what we found:
While I immediately lost it and was so upset that these muffins had somehow intensely gone bad in a couple of days so the pricey ingredients were wasted, my level-headed and curious-as-a-cat boyfriend started Googling. Here’s what he read about someone who used sunflower seed butter for a peanut butter cookie recipe:
I first wanted to make these cookies for St. Patrick’s Day because sunflower butter has the unique property of turning green under certain baking conditions! The naturally occurring chlorogenic acid that is found in all plant leaves and stems is also present in the seeds of the sunflower. Chlorogenic acid is an antioxidant and is one of the reasons that sunflower butter is good for you (as well as being a great source of vegetable protein, potassium, vitamin E, and other vitamins and minerals). When chlorogenic acid meets alkaline baking conditions (e.g., if you add baking soda), it turns a dark green. This completely harmless effect happens after the cookies completely cool down (and increases with additional hours.) Green cookies! That sounded perfect for St. Patrick's Day. Well, except after I made the version using baking soda, I realized it really wasn't a happy bright green, but more of an ominous "something evil is growing in this cookie" dark mossy green. (https://www.facebook.com/notes/cooking-with-trader-joes/sunflower-butter-cookies/368109633075)
So there you have it! These goodies have natural chameleon-like properties that green with time (the longer they sit the darker green they become) and make them a fun addition to a St. Patrick’s Day party…or blog! (Or perhaps I was dead-on the first time making them around Halloween as the notes above say!) I figured I’d post this in advance of the holiday so you had more time to get your hands on sunflower seed butter and bake a few days early. A commenter to the notes above said that the batter itself turns green after sitting awhile so you may be able to make all-green (as opposed to SURPRISE-inside! green) baked goods.
Feel free to Google your own research on chlorogenic acid and its properties in baking! Until next Friday – when I have another similar idea for you, feast for St. Patty’s Day, feast GREEN, and as always…FEAST ON!!!
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