Almond Butter Recipes

Maple Almond Stuffed Baked Apples
Once Again Creamy Almond Butter
Serves 6

Ingredients:
6 medium Honeycrisp or Fuji apples, cored
1/2 cup lightly packed dark brown sugar 
1/2 cup sliced almonds
1/2 cup chopped dried cranberries  
1/4 cup rolled oats 
1/4 cup Once Again Creamy Almond Butter
1/4 cup maple syrup
1 tsp orange zest
1/2 tsp ground cinnamon 
1/4 tsp salt 

  1. Preheat the oven to 350°F.
  2. Combine the sugar, almonds, cranberries, oats, almond butter, syrup, zest, cinnamon and salt. 
  3. Stuff the apples with the almond butter mixture.  Press any remaining filling on top.
  4. Place the apples in an oven-safe baking dish or muffin tin.
  5. Bake for 10 minutes.  Cover apples with foil and cook for 15 minutes more, until apples are tender when pierced with a knife. 
  6. Serve warm.  Excellent with ice cream or whipped cream if desired.

*Vegan
*Gluten Free (with GF oats)

NUTRIENTS PER SERVING (6 servings): CALORIES: 329, TOTAL FAT: 10.6g, SAT. FAT: 0.9g, CHOLESTEROL: 0mg, SODIUM: 56mg, CARBS: 66.8g, FIBER: 5.6g, SUGARS: 53.6g, PROTEIN: 4.1g.

Recipe created by Caitlin Rogers


Crunchy Almond Apple Wrap
Once Again Creamy Almond Butter
Once Again Dawes Hill Killer Bee or Clover Honey
Makes 1 wrap

Ingredients:
1 6 inch whole wheat flour tortilla
2 tbsp Once Again Creamy Almond Butter
1 tsp Once Again Dawes Hill Rain Flower Honey
1 tbsp light mayonnaise
1 tsp orange juice
1/4 cup small diced apple
6 red grapes, quartered
1 tbsp raisins
1 tbsp sliced almonds

  1. Spread the almond butter evenly on the tortilla. Drizzle the honey over the almond butter.
  2. Whisk together the mayonnaise and orange juice.
  3. Toss the apples, grapes, raisins, and almonds in the dressing.
  4. Mound the apple mixture on top of the almond butter.
  5. Roll up the tortilla burrito-style. 
  6. Enjoy!

*Vegetarian
*Dairy Free

Recipe created by Caitlin Rogers


White Gazpacho
Once Again Organic Almond Butter
Serves 2-3

Ingredients:
2 cups diced stale white bread, crusts removed
1 1/2 cups vegetable stock
1 cup cucumber, peeled and chopped
1 cup seedless green grapes, washed
1/4 cup Once Again Organic Almond Butter
1/4 cup blanched slivered almonds
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 clove garlic, chopped
1/2 tsp kosher salt

  1. Place all ingredients together in a blender.  Pure 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 created by Caitlin Rogers


Lightly ToastedAlmond Butter Smoothie
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

  1. 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
Recipe complements of, Melissa Engel

2 slices whole grain bread
2 Tbsp peanut butter
1 Tbsp almond butter
1 Tbsp pumpkin butter
1 Apple

  1. Layer 1 slice of bread with peanut butter and almond butter.
  2. Layer other slice with peanut butter and pumpkin butter.
  3. Layer with sliced apples.
  4. Close bread and enjoy!

*Vegan
*Dairy Free


Breakfast Recipe Nutty Oats
Recipe complements of, Melissa Engel

1/2 Cup Old Fashioned Oats
1/4 Cup Water
1/4 Cup Skim Milk
1 Banana
2 Tbsp Almond Butter
1 Tbsp Granola

  1. Pour Oats, water and sliced banana in bowl.
  2. Microwave 2 minutes.
  3. Stir in Milk.
  4. Mix in Almond Butter and Granola.

*Vegetarian


Savory Almond Sauce for Pasta
This recipe is complements of Zel and Reuben Allen, The Nut Gourmet Vegetarians in Paradise

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:
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.

*Vegan
*Dairy Free


Almond Butter Brownies

2  eggs
1  cup sugar
1  tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
2  squares (1oz. each) unsweetened chocolate, melted
1/2 cup Creamy Almond Butter
3/4 cup flour
3/4 cup chopped, toasted almonds

  1. Lightly beat eggs. 
  2. Stir in sugar, vanilla, almond extract, and salt. 
  3. Blend in melted chocolate and Almond Butter. 
  4. Stir in flour and almonds.  Do not beat batter at any time. 
  5. Spread into greased 8-inch pan. 
  6. Bake at 325 degrees for 40  45 minutes. 
  7. Let cool in pan.  Cut into squares.  Makes 16 squares.


Almond Strawberry Tart
 

1  package (3 oz.) cream cheese, softened
1/2 cup Creamy Almond Butter
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 cup heavy cream, whipped
1 pint strawberries, sliced
1/3 cup red currant jelly
*Crunchy Almond Pastry Shell (See recipe below)

  1. Cream together cream cheese, almond butter, powdered sugar and almond extract. 
  2. Fold in whipped cream. 
  3. Spoon into cooled Crunchy Almond Pastry Shell. 
  4. Arrange strawberries over top.  Chill. 
  5. Meanwhile, boil currant jelly, stirring constantly until thick. 
  6. Brush glaze over strawberries and chill. 
  7. Allow to stand 10 minutes at room temperature before serving.


*Crunchy Almond Pastry Shell

1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter
1/4 cup diced roasted almonds
3 tablespoons water

  1. Combine flour, sugar and salt. 
  2. Cut in butter until mixture looks like coarse corn meal. 
  3. Stir in almonds. 
  4. Blend in water to form crumbly dough. 
  5. Pat into bottom and sides of a 9 inch tart or pie pan.  Chill 20 minutes. 
  6. Bake in a 400 degree oven 15 minutes or until lightly browned. 
  7. Cool.  Makes 1 (9-inch) tart.


Chocolate Almond Butter Cheesecake

1 cup chocolate wafer crumbs
1/2 cup plus 2 tablespoons sugar
1/4 cup butter, softened
2 eggs, separated
1 package (8oz.) cream cheese, softened
1/2 cup Creamy Almond Butter
6 ounces chocolate chips, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon rum extract
2 tablespoons strong coffee beverage

  1. Combine wafer crumbs, 2 tablespoons sugar and butter. 
  2. Press into bottom and  inch up the side of an 8 inch spring form pan, set aside. 
  3. Beat egg yolks with  cup sugar. 
  4. Beat in cream cheese and almond butter until smooth. 
  5. Blend in melted chocolate, vanilla, almond and rum extracts and coffee. 
  6. Beat egg whites to soft peak.
  7. Gradually beat in remaining  cup sugar, beating until stiff meringue forms. 
  8. Gently fold into chocolate mixture.  Pour into prepared pan. 
  9. Bake at 350 degrees for 45 minutes.  Turn oven off, open oven door and let cake cool slowly. 
  10. When cooled, refrigerate before serving.   Makes 8 servings.


Chicken Salad

6 chicken breast halves, cooked and cooled shredded lettuce
1/4 cup peanut oil
1/3 cup each  soy sauce, vinegar and sugar
3/4 to 1 tsp. dried chili pepper
1/3 cup Crunchy Almond Butter
1/2 cup sliced green onion
3 tbs. Chopped fresh cilantro

  1. Shred chicken and arrange on shredded lettuce on serving plate.
  2. Cover and chill until ready to serve. 
  3. In a medium frying pan, heat peanut oil, soy sauce, vinegar and sugar, stirring until smooth. 
  4. Add chili peppers and Almond Butter. 
  5. Simmer about 1 minute, until sauce thickens. 
  6. Stir in green onion. 
  7. Spoon over chicken. 
  8. Top with cilantro.  Makes 6 to 8 servings.


Indonesian Chicken Sate with Spicey Almond Sauce

Chicken Sate

2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
4 chicken breast halves, skinned, boned and cut into 1-inch pieces
2 tablespoons vegetable oil

  1. Combine first five ingredients in a shallow pan. 
  2. Add chicken; toss to coat. 
  3. Marinate at room temperature for at least 30 minutes, or in refrigerator for 2 hours, stirring occasionally. 
  4. Skewer chicken pieces tightly on wooden skewers (cover ends of skewer with foil). 
  5. Brush chicken with oil. 
  6. Broil about 3 inches from heat, turning skewers, for 5 minutes, until chicken is browned. 
  7. Serve with Spicy Almond Sauce over rice.  Makes 6 servings.

 

Spicy Almond Sauce

1/4 cup chopped green onion
2 tablespoons vegetable oil
2 cups water
3 chicken bouillon cubes
1/2 cup Creamy Almond Butter
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon each ground ginger and garlic powder
1/8 teaspoon dried chili peppers (cayenne)

  1. In an 8-inch skillet, saut onion in oil just until soft.  Add all remaining ingredients, stirring well. 
  2. Bring to a boil; simmer uncovered about 6 minutes, until sauce is thick enough to coat a spoon. 
  3. Serve at once (or cool and reheatthinning with water if sauce thickens too much).  Makes 2 cups.  


Sauteed Prawns with Curried 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
1 1/2 cups hot water
1/4 teaspoon ground black pepper
hot fluffy rice
fresh lime wedges

  1. In a wide frying pan, cook 2 slices bacon until crisp.  Remove bacon; drain on paper towels; crumble and reserve. 
  2. In bacon drippings, saut prawns just until pink.  Remove from pan; cover to keep warm. 
  3. Fry remaining bacon in pan until crisp, drain on paper towels then crumble with first bacon. 
  4. In drippings, saute onion until just soft.  Stir in curry powder, then tomato; saute one minute. 
  5. Add Almond Butter and hot water along with black pepper, stirring until smooth. Bring to boil; simmer just until sauce thickens.
  6. 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.


Elegant Almond Stuffed Celery

1 package (3 oz.) cream cheese, softened
1/2 cup Creamy Almond Butter
1/4 cup chopped green chilies
1/4 cup diced toasted almonds
Fresh celery stalks

  1. Beat together cream cheese and almond butter until creamy.  Stir in chilies and almonds. 
  2. Stuff celery stalks with almond mixture; cut into serving pieces about 3 inches long. 
  3. Chill.   Makes 1 cups filling. 


Chocolate Almond Granola Bars

1/2 cup finely chopped roasted almonds.
1 cup Almond Butter
1 cups old-fashioned rolled oats
1 cup oat bran flake cereal
1/2 cup each raisins and chopped dried apricots
1 cup semi-sweet chocolate chips
1/4 cup honey

  1. Toss roasted almonds, rolled oats, bran flakes, raisins and apricots in a large mixing bowl. 
  2. Melt chocolate chips in heavy pan over low heat. 
  3. Stir in honey and Almond Butter, mixing until smooth. 
  4. Pour chocolate mixture over oat mixture; stir to coat thoroughly. 
  5. Press into greased 9 x 9 inch baking pan.  Bake at 350 degrees for 20 minutes. 
  6. Remove from oven and press bars with the back of a wide, flat spatula to pack.  Cool. 
  7. Cut into 20 bars and store in an airtight container at room temperature.   Makes 20 bars.


Exquisite Almond Butter Fruit Dressing

1/2 cup whipping cream
1/2 cup Creamy Almond Butter
1 teaspoon almond extract
1 tablespoon honey
1 teaspoon grated orange peel

  1. Whip cream until soft peaks form. 
  2. Stir together remaining ingredients. 
  3. Fold in whipped cream. 
  4. Serve over fresh fruitpeaches, pears, bananas, apples, melon or any combination.  Makes 1 cup.


Almond Butter Fruit Muffins

2 cups whole-wheat pastry flour
1 teaspoons baking powder
1/2 cup almond butter
2 eggs
4 tablespoons honey
3/4 cup milk
1/2 cup fresh or frozen fruit
1 8oz. jar fruit jam
nutmeg

  1. Preheat oven to 375 degrees.  Coat muffin tins with oil.  Combine flour and baking powder. 
  2. Combine nut butter, eggs, honey and milk.  Add flour mixture and mix well. 
  3. Fold in fruit.  Fill tins  full. 
  4. Put teaspoon of jam on top and swirl through batter with a toothpick.  Sprinkle top with nutmeg.
  5. Bake at 375 degrees for 20 minutes or until browned.


Chocolate Nut Almond Bars

2 T grapeseed or safflower oil
1 t sea salt
2 cups chopped pecans
1 cup chunky almond butter
3/4 c xylitol, divided
Stevia as needed
1/2 t vanilla
2 oz unsweetened chocolate

  1. Place pecans, salt and oil in saut pan and set over medium heat and cook until nuts are fragrant and toasty, about 5 minutes. Watch them as they do burn easily.
  2. In another pan, heat the almond butter with  of xylitol over low heat just until almond butter is melted. Stir in vanilla.
  3. 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.
  4. 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  cup xylitol and tasting for sweetness. If it needs additional  sweetener, add a small amount of stevia.
  5. 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.

Almond

How are your almonds pasteurized?
All USA almonds must be pasteurized according to the FDA.  We use a flash/steam pasteurization process, no PPO is used.
Why did the name of the raw almond butter change to Lightly Toasted
Why is the almond butter runny?
The moisture level of the almonds are to low.  Since the pasturizing law came into effect it has changed the makeup of the almonds and has made the drying process more difficult.  There is nothing wrong with the product.

Cashew

No questions currently available.

General

Any thoughts of producing any raw products?
No, there are way too many risks to our consumers that we are not willing to take while producing raw products. An example: Salmonella.
Are your nut and seed butters roasted with oils?
We do not use oils while roasting our nut and seed butters, they are all dry roasted.
Are your products Gluten Free?
Yes
Do your suppliers use any pesticides, sprays or solutions of any kind on your raw nuts and seeds?
We buy our nuts and seeds from shellers who buy them from hundreds of growers.  Therefore if you are concerned about pesticides we recommend that you buy Organic butters.
If there are not preservatives in your products how do they stay fresh?
Our jars are sealed properly and we use very high quality ingredients.
Is the salt you use Iodized?
Yes
What does it mean traces of other nuts?
In the last 20 years or so, the incidence of food allergies has increased significantly.  While we do a really good job of making sure our products are separated, there is still a small risk of cross contamination; therefore, we recommend that any person with a health threatening allergy avoid our nut butter products.
What is the difference between Organic and Natural?
The term “natural” has no clear definition but often is used when simple easily understood ingredients are combined to create a recipe.  Organic foods have been certified that no pesticides were used in the process.  The term “organic” when applied to food can only be used if the food meets all the requirements of the Organic Food Act that was passed by Congress in the early 90’s.  Organic covers all aspects of growing a crop including the use of compost, natural fertilizers, and synthetic fertilizers. Restriction in the use of non-approved chemicals is part of the required routine.  Processing facilities such as ours must keep organic ingredients in a storage area that does not have chemicals or other pesticides.  Certification of farms and processors is required at least once a year or more.
What products are Kosher certified and by whom?
All of our products are Kosher certified by the Va’ad Hakashrus of Buffalo, NY
Why is there oil at the top of the jar?
Oil separation is a natural occurrence. Peanuts, cashews, almonds, sesame seeds, and sunflower seeds all have oil separation that may occur after they are ground into butter.  All of these nut/seeds contain from 50% to 60% naturally occurring oil.  The oil is lighter than the ground nuts or seeds so the oil floats to the top. 
The national brand peanut butters do not separate because they use hydrogenated oil to stop separation. All hydrogenated oil contains trans-fats.  If the actual level of trans-fats is below .50 the product label may read zero trans-fats.  Specifically, the rule for trans fats are less than 0.50 may be declared as zero on the product label.  What this means is that your typical nut butter product may declare zero trans fats, but actually contains up to and including .49 trans fats.  Once Again Nut Butters have no trans fats, whatsoever, so enjoy!
Can we get a copy of the Organic Certification?
Certifications can be viewed here
Whom do I contact with new product requests?
Whom do I contact with product quality concerns?
Whom do I contact with questions about payment?
Whom do I contact with questions about pricing?
Whom do I contact with questions about short, delayed or damaged shipments?

Honey

Do The flowers that the Bees use for your honey have pesticides sprayed on them?
All honeys in the USA with the exception of Hawaii, are now natural, there are no more certified organic honeys in the USA.  This is because bees fly within a 5 mile radius of the hives and pesticides are used on neighboring crops and fields that bees pollinate.  Therefore, our natural local honeys are not organic.  Our organic honey is from Central and South American rain forests where pesticides are not an issue. 
How do you read the date on the honey jars?
It is a reverse Julian code.  First is a letter which represents the year produced and then is a number, which if read backwards is the day of year.  Example: O521.  O=2015, 521=125th day of that year.
How long is my honey good for?
We give honey a 2 year shelf life.

Peanut

Do you test for Aflatoxin?
Aflatoxin is a chemical created by mold.  Some molds are beneficial; such as penicillin. Some molds make food have a wonderful taste such as cheese; and some molds can be dangerous i.e. the aflatoxin mold.  Cooking does not destroy aflatoxin.  Aflatoxin can occur in peanuts, nuts, dried fruit, corn, and other grains.  Only peanuts are tested multiple times by the USDA.  Samples are drawn and tested by the USDA at harvest and again after shelling.  Peanuts and peanut butter are perhaps the safest of foods to consume if you are concerned about aflatoxin. We make sure that all of our peanuts are tested for aflatoxin before we purchase them.  But we don't just rely on that data alone; we also test our peanut butter for aflatoxin after it is produced.  Our almonds and cashews are also tested twice for aflatoxin.  

Sunflower

What type of sugar is used in your Org. Sunflower butter?
Organic Sugar Cane

Tahini

Are the sesame seeds hulled?  How is this done?
Our sesame seeds are hulled, which means that the shells are taken off.  The hulls are taken off in a processing plant and are mechanically hulled as opposed to a brine water process.

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