I like peanut butter . . . but not a lot. Peanut butter and jelly? ICK! Thankfully my mother always had leftover chicken or roast of some kind to make my sandwiches as a kid, so I never had to suffer through those icky-sticky PBJ’s! A hot school lunch was out of our reach financially, and there were no assistance programs back in the 50’s. As it turns out, I am forever grateful for this start in life!!
If kept in the refrigerator, peanut butter gets really hard and is difficult to spread. If kept out of the refrigerator, it spoils in the amount of time it takes us to wade through a jar of it. The natural kind that we favor also has the oil separation problem. I usually mix it all together when first brought home, and then store the jar upside down in the refrigerator. That seems to help some.
But sunflower seed butter is a whole new ballgame. It is much thinner in texture and goes great with cinnamon Graham crackers, Triscuits, or just about any kind of toast. Since it is thinner, it spreads much more easily and you can make a thin layer. It is fairly flavorful, so a thin layer is all that is necessary – saving quite a few calories.
Besides who could resist that cute little bandit raccoon?