Making sunflower butter recipes with The Petite Cook Charlotte

CHARLOTTE, N.C. (QC Life) - With more and more schools becoming peanut-free environments, the classic PB&J sandwich is becoming a thing of the past.

Many people are turning to sunflower butter as a peanut butter replacement, but can be used to make more than just a sandwich.

Chef Yvette Kerns, The Petite Cook Charlotte, joined the show to make some tasty lunch foods using the sunflower butter. She made a delicious maple cinnamon sunflower butter and apple wrap, as well as a maple cinnamon Greek yogurt dip.

The recipes for both can be found below.

Maple Cinnamon Sunflower Butter and Apple Lavish Wrap

Ingredients:

• 2 tablespoons Sunflower butter
• 1 teaspoon Pure Maple Syrup
• 1 tablespoon dried cranberries or raisins
• 5-6 thinly sliced red or green apple wedges
• Sprinkle of cinnamon
• Whole grain lavish bread

Directions:

1. Mix sunflower butter, maple syrup and cinnamon until well blended.
2. Spread evenly onto the middle of whole grain lavish bread. Arrange apple slices in a layered row. Top with cranberries or raisins.
3. Starting at one end of the lavish bread wrap begin to roll the bread until completely wrapped. Slice lavish in half.

Maple Cinnamon Greek Yogurt Dip

Ingredients:

• 1/4 cup Greek yogurt
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon

Directions:

1. Mix the yogurt, maple syrup, and ground cinnamon.
2. Use the dip as a condiment for fresh fruit or Sunflower Butter Lavish Wrap.

Related: Getting to know the owners of Virtuoso Breadworks

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