Recipes & More

Recipe by Rochelle Bilow    Yield: ¾ cup    3 medium-sized shallots, skins left on  1 teaspoon sunflower oil  1 tablespoon Yumbutter creamy almond butter  2 tablespoons red wine vinegar  1 teaspoon dried rosemary  4 tablespoons olive oil  1 teaspoon water  Sea salt, freshly ground black pepper    Preheat the oven to 325˚F. Rub shallots all over with the sunflower oil and place in a small skillet in the middle of the oven. Roast, shaking the pan occasionally to turn shallots. Cook for 45 minutes, until shallots are fragrant and soft to the touch. Remove from oven and let cool.    Peel shallots by slicing off the...

A simple, beautiful cake for all your summer gatherings!

Sunflower seeds & sesame join forces to create these flavorful gluten-free cookies!

Pumpkin season is upon us! Depending on where you live, this may mean cooler weather too. Here at Yumbutter HQ in Madison, Wisconsin, we love fall and watching the leaves change. No matter where you are, pumpkin flavored everything is starting to appear. It's pretty much inevitable.