Almond Butter Recipes
White Gazpacho shown above.
Try any of our almond butters for this delicious soup.
Chicken Salad
6 chicken breast halves, cooked and cooled shredded lettuce
¼ cup peanut oil
1/3 cup each soy sauce, vinegar and sugar
¾ to 1 tsp. dried chili pepper
1/3 cup Crunchy Almond Butter
½ cup sliced green onion
3 tbs. Chopped fresh cilantro
Shred chicken and arrange on shredded lettuce on serving plate. Cover and chill until ready to serve. In a medium frying pan, heat peanut oil, soy sauce, vinegar and sugar, stirring until smooth. Add chili peppers and Almond Butter. Simmer about 1 minute, until sauce thickens. Stir in green onion. Spoon over chicken. Top with cilantro. Makes 6 to 8 servings.
2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon lemon juice ¼ teaspoon garlic powder 1/8 teaspoon black pepper 4 chicken breast halves, skinned, boned and cut into 1-inch pieces 2 tablespoons vegetable oil Combine first five ingredients in a shallow pan. Add chicken; toss to coat. Marinate at room temperature for at least 30 minutes, or in refrigerator for 2 hours, stirring occasionally. Skewer chicken pieces tightly on wooden skewers (cover ends of skewer with foil). Brush chicken with oil. Broil about 3 inches from heat, turning skewers, for 5 minutes, until chicken is browned. Serve with Spicy Almond Sauce over rice. Makes 6 servings.
¼ cup chopped green onion 2 tablespoons vegetable oil 2 cups water 3 chicken bouillon cubes ½ cup Creamy Almond Butter 1 tablespoon soy sauce 1 tablespoon lemon juice 1 teaspoon sugar ¼ teaspoon each ground ginger and garlic powder 1/8 teaspoon dried chili peppers (cayenne) In an 8-inch skillet, sauté onion in oil just until soft. Add all remaining ingredients, stirring well. Bring to a boil; simmer uncovered about 6 minutes, until sauce is thick enough to coat a spoon. Serve at once (or cool and reheat—thinning with water if sauce thickens too much). Makes 2 cups.
Chicken Sate
Spicy Almond Sauce
3 slices bacon 2 pounds uncooked, prawns, shelled, cleaned and deveined 1 cup chopped onion 2 teaspoons curry powder 1 large tomato, peeled and diced 1 cup Creamy Almond Butter 1½ cups hot water ¼ teaspoon ground black pepper In a wide frying pan, cook 2 slices bacon until crisp. Remove bacon; drain on paper towels; crumble and reserve. In bacon drippings, sauté prawns just until pink. Remove from pan; cover to keep warm. Fry remaining bacon in pan until crisp, drain on paper towels then crumble with first bacon. In drippings, sauté onion until just soft. Stir in curry powder, then tomato; sauté on minute. Add Almond Butter and hot water along with black pepper, stirring until smooth. Bring to boil; simmer just until sauce thickens. Arrange prawns on rice on a serving plate. Spoon sauce around and over prawns. Top with crumbled bacon. Serve with fresh lime wedges. Makes 6 servings.
hot fluffy rice
fresh lime wedges
1 package (3 oz.) cream cheese, softened ½ cup Creamy Almond Butter ¼ cup chopped green chilies ¼ cup diced toasted almonds Fresh celery stalks Beat together cream cheese and almond butter until creamy. Stir in chilies and almonds. Stuff celery stalks with almond mixture; cut into serving pieces about 3 inches long. Chill. Makes 1¼ cups filling.
Chocolate Almond Granola Bars
½ cup finely chopped roasted almonds. 1 cup Almond Butter 1½ cups old-fashioned rolled oats 1 cup oat bran flake cereal ½ cup each raisins and chopped dried apricots 1 cup semi-sweet chocolate chips ¼ cup honey Toss roasted almonds, rolled oats, bran flakes, raisins and apricots in a large mixing bowl. Melt chocolate chips in heavy pan over low heat. Stir in honey and Almond Butter, mixing until smooth. Pour chocolate mixture over oat mixture; stir to coat thoroughly. Press into greased 9 x 9 inch baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and press bars with the back of a wide, flat spatula to pack. Cool. Cut into 20 bars and store in an airtight container at room temperature. Makes 20 bars.
½ cup whipping cream ½ cup Creamy Almond Butter 1 teaspoon almond extract 1 tablespoon honey 1 teaspoon grated orange peel Whip cream until soft peaks form. Stir together remaining ingredients. Fold in whipped cream. Serve over fresh fruit—peaches, pears, bananas, apples, melon or any combination. Makes 1 cup.
2 cups whole-wheat pastry flour 1½ teaspoons baking powder ½ cup almond butter 2 eggs 4 tablespoons honey ¾ cup milk ½ cup fresh or frozen fruit 1 8oz. jar fruit jam nutmeg Preheat oven to 375 degrees. Coat muffin tins with oil. Combine flour and baking powder. Combine nut butter, eggs, honey and milk. Add flour mixture and mix well. Fold in fruit. Fill tins ¾ full. Put teaspoon of jam on top and swirl through batter with a toothpick. Sprinkle top with nutmeg. Bake at 375 degrees for 20 minutes or until browned.
Chocolate Nut Almond Bars
2 T grapeseed or safflower oil
1 ½ t sea salt
2 cups chopped pecans
1 cup chunky almond butter
¾ c xylitol, divided
Stevia as needed
½ t vanilla
2 oz unsweetened chocolate
Place pecans, salt and oil in sauté pan and set over medium heat and cook until nuts are fragrant and toasty, about 5 minutes. Watch them as they do burn easily.
In another pan, heat the almond butter with ½ of xylitol over low heat just until almond butter is melted. Stir in vanilla.
Combine the almond butter/xylitol mixture with the toasted pecans and mix thoroughly. Press the mixture into a small glass baking dish and freeze until solid.
Meanwhile, chop the chocolate and place it in a heat-proof bowl. Place the bowl over a pan of simmering water and remove from the heat. After a couple of minutes, stir chocolate until smooth, adding the remaining ¼ cup xylitol and tasting for sweetness. If it needs additional sweetener, add a small amount of stevia.
Remove the pan from the freezer and cut the mixture into serving sized bars. Carefully spread chocolate mixture over each bar and return to freezer until ready to serve. Remove from the freezer 15 minutes before serving. Put them on a platter and serve. I keep them frozen and take them out as needed.
White Gazpacho
Once Again Organic Almond Butter
Serves 2-3
Ingredients:
2 cups diced stale white bread, crusts removed
1 ½ cups vegetable stock
1 cup cucumber, peeled and chopped
1 cup seedless green grapes, washed
¼ cup Once Again Organic Almond Butter
¼ cup blanched slivered almonds
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 clove garlic, chopped
½ tsp kosher salt
1. Place all ingredients together in a blender. Purée until smooth.
2. Pass the gazpacho through a fine chinois to remove the pulp. Press the pulp through the chinois using the bottom of a ladle to extract the most flavor from the almonds.
3. Chill well before serving.
4. To serve, ladle into a shallow bowl and garnish with a few grape slices and slivered almonds.
*Vegan
*Dairy Free
Recipe courtesy of Paul St. Romain
1 cup cold milk
1 scoop chocolate protein powder of your brand of choice
6-7 frozen strawberries
1 teaspoon ground cinnamon
1-2 tablespoons almond butter
Put everything in a blender and enjoy! Substitute with any of our nut butter products if you prefer a butter other than almond.
It's out of this world - give it a try after a workout sometime!
Peanut and Almond Butter Pumpkin Sammy
2 slices whole grain bread
2 Tbsp peanut butter
1 Tbsp almond butter
1 Tbsp pumpkin butter
1 Apple
Layer 1 slice of bread with peanut butter and almond butter. Layer other slice with peanut butter and pumpkin butter. Layer with sliced apples.
Close bread and enjoy! *Vegan *Dairy Free Recipe complements of, Melissa Engel
Breakfast Recipe
Nutty Oats
1/2 Cup Old Fashioned Oats
1/4 Cup Water
1/4 Cup Skim Milk
1 Banana
2 Tbsp Almond Butter
1 Tbsp Granola
Pour Oats, water and sliced banana in bowl. Microwave 2 minutes. Stir in Milk. Mix in Almond Butter and Granola. *Vegetarian
Recipe complements of, Melissa Engel
Savory Almond Sauce for Pasta
Yield: makes enough sauce for 1 pound of pasta
1 cup chopped onions
3/4 cup water
3 cloves garlic, finely minced
Pinch cayenne
3 cups vegetable broth
1 cup roasted almond butter
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon juice
3 tablespoons crushed toasted almonds
1. Combine the onions, water, garlic, and cayenne in a large deep skillet and cook, stirring frequently, over high heat for about 3 to 4 minutes, or until the onions are softened and become translucent.
2. Add the vegetable broth, almond butter, cumin, coriander, salt, chili powder, and lemon juice and adjust the heat to gently simmer for 7 to 10 minutes, stirring frequently. The sauce will begin to thicken in about 5 or 6 minutes.
3. Serve over pasta and garnish the top of each dish with a sprinkle of the crushed toasted almonds. Refrigerated in a covered container, leftovers will keep for about 4 to 5 days.
Note: *Vegan *Dairy Free This recipe is complements of Zel and Reuben Allen, The Nut Gourmet
The sauce has a tendency to thicken as it stands. Thin it to desired consistency beginning with small amounts of water. Refrigerated leftovers will become almost solid. Thin with water and reheat over medium-low heat.
Vegetarians in Paradise
2 eggs 1 cup sugar 1 tsp. vanilla ½ tsp. almond extract ½ tsp. salt 2 squares (1oz. each) unsweetened chocolate, melted ½ cup Smooth Almond Butter ¾ cup flour ¾ cup chopped, toasted almonds Lightly beat eggs. Stir in sugar, vanilla, almond extract, and salt. Blend in melted chocolate and Almond Butter. Stir in flour and almonds. Do not beat batter at any time. Spread into greased 8-inch pan. Bake at 325 degrees for 40 – 45 minutes. Let cool in pan. Cut into squares. Makes 16 squares.
Almond Strawberry Tart 1 package (3 oz.) cream cheese, softened ½ cup Creamy Almond Butter ½ cup powdered sugar ½ teaspoon almond extract 1 cup heavy cream, whipped 1 pint strawberries, sliced 1/3 cup red currant jelly Cream together cream cheese, almond butter, powdered sugar and almond extract. Fold in whipped cream. Spoon into cooled Crunchy Almond Pastry Shell. Arrange strawberries over top. Chill. Meanwhile, boil currant jelly, stirring constantly until thick. Brush glaze over strawberries and chill. Allow to stand 10 minutes at room temperature before serving.
*Crunchy Almond Pastry Shell
*Crunchy Almond Pastry Shell Combine flour, sugar and salt. Cut in butter until mixture looks like coarse corn meal. Stir in almonds. Blend in water to form crumbly dough. Pat into bottom and sides of a 9 inch tart or pie pan. Chill 20 minutes. Bake in a 400 degree oven 15 minutes or until lightly browned. Cool. Makes 1 (9-inch) tart.
1 cup flour
2 tablespoons sugar
¼ teaspoon salt
1/3 cup butter
¼ cup diced roasted almonds
3 tablespoons water
1 cup chocolate wafer crumbs ½ cup plus 2 tablespoons sugar ¼ cup butter, softened 2 eggs, separated 1 package (8oz.) cream cheese, softened ½ cup Creamy Almond Butter 6 ounces chocolate chips, melted 1 teaspoon vanilla extract ½ teaspoon almond extract 1 teaspoon rum extract 2 tablespoons strong coffee beverage Combine wafer crumbs, 2 tablespoons sugar and butter. Press into bottom and ½ inch up the side of an 8 inch spring form pan, set aside. Beat egg yolks with ¼ cup sugar. Beat in cream cheese and almond butter until smooth. Blend in melted chocolate, vanilla, almond and rum extracts and coffee. Beat egg whites to soft peak. Gradually beat in remaining ¼ cup sugar, beating until stiff meringue forms. Gently fold into chocolate mixture. Pour into prepared pan. Bake at 350 degrees for 45 minutes. Turn oven off, open oven door and let cake cool slowly. When cooled, refrigerate before serving. Makes 8 servings.