Almond Butter – the little sister to the more popular peanut butter has been gaining traction for years now. And most people still use it for the ever common pb&j sandwich.
But, I’m here to tell you there is SOOOOO much more you can do with nut butters, especially Better Almond Butters! I particularly like this brand because it’s wholesome, delicious and completely natural. They are sprouted and unpasturized, both of which help maintain the true flavors of the almonds making this almond butter probably the best one you’ve ever tasted. Yes, it’s more expensive – but it’s beyond worth it.
So, here’s how I use it – I eat it most mornings when I’m rushing out the door by adding it to my smoothies for a big protein kick. I also add it to my daughters lunchbox as a dipping sauce for her veggies, fruit and/or crackers. When I’m cooking with it, I love adding it to anything from granola, to muffins to sweet and savory dishes. Below are just a few of the many recipes I use these amazing almond butters in.
And, if you’re looking to find out more about Better Almond Butter, you can see all their deets here. If you’re local to Hoboken, you can buy them at Hoboken Cheese & Wine or any of these places in NYC and NJ. Or, you can always buy them on Amazon!
Cinnamon Spiced Granola
- 3 cups rolled oats
- 1 cup cashews
- 1 cup pecans
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1 teaspoon pumpkin pie spice
- 2 tablespoons cinnamon
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1/3 cup of Sweet & Salty Better Almond Butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, combine all dry ingredients (oats, cashews, pecans, sunflower seeds, unsweetened coconut flakes, pumpkin pie spice and cinnamon).
- Mix together until cinnamon and pumpkin spice evenly coat the other dry ingredients.
- In a small dish, melt coconut oil in microwave for 20 seconds. Set aside.
- In medium size bowl, mix together melted coconut oil, maple syrup, nut butter, and vanilla extract. Stir until well combine.
- Pour wet mixture into the dry bowl and mix together until all dry ingredients are evenly coated.
- Pour granola onto a greased (or silpat lined) baking tray. Bake for 25 minutes. Remove from oven, stir and put back in the oven for another 15 minutes or until golden brown. Enjoy!
Flourless Chocolate Chip Almond Butter Muffins
- 1/2 cup Sweet & Salty Better Almond Butter
- 1 medium ripe banana (about 1/2 cup)
- 1 large egg
- 1/4 cup honey
- 1/2 cup rolled oats
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 375 degrees and prepare a muffin pan by spraying 10 cavities with cooking spray or line with muffin cups. Set aside.
- Mix together all ingredients (except for chocolate chips) until well combined. Stir in chocolate chips by hand.
- Pour the batter into your prepared muffin pan, filling each cavity until it is about 3/4 full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Enjoy!
Spicy Almond Butter Udon with Charred Brussel Sprouts
- 7 oz udon noodles
- 1 teaspoon + 1 tablespoon vegetable oil, divided
- 1 lime, halved
- 1 garlic clove
- 4 tablespoons Truly Raw Better Almond Butter
- 1 tablespoon chili garlic sauce
- 2 teaspoon maple syrup
- 1/4 cup peanuts, roughly chopped and divided
- 7 oz Brussels sprouts, trimmed and halved
- 4 oz carrot, cut into matchsticks
- 2 scallions, chopped thinly and divided
- Salt and pepper, to taste
- Make Udon: Bring a large pot of salted water to boil. Add udon noodles and cook until al dente; about 6 to 8 minutes. Rinse noodles under cold water and toss with 1 teaspoon vegetable oil.
- While the Udon is cooking, make the sauce: in a blender, combine juice from half of the lime, garlic, almond butter, chili garlic sauce, maple syrup, and ¼ cup water. Blend on high until smooth. Add half of the peanuts, season with salt and blend once more. Set aside.
- Cook the vegetables: heat a large skillet over medium-high heat with 1 tablespoon vegetable oil. Add the Brussels sprouts and cook, shaking the pan often, until charred in places; about 3 to 5 minutes. Add ¼ cup water to create some steam, reduce heat to medium, and continue cooking until sprouts are bright green and just tender, about 3 to 5 minutes more.
- Add the carrots and continue to cook until tender, about 4 to 6 minutes. Reduce heat again to low, and add almond butter sauce, and ¼ cup water. Toss vegetables to combine, reduce heat, and bring sauce to a simmer.
- Add the cooked udon to the skillet, taste and season, and toss to combine. Stir in half the chopped scallion.
- Divide spicy almond butter udon between large plates and top with remaining scallion and chopped peanuts. Serve with remaining lime cut into wedges. Enjoy!