A Few of the Many Uses of Almond Butter

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I’ve been going somewhat crazy with the almond butter lately!  Peanut butter will probably always be one of my staple foods, but sometimes I like to switch up the usual with something slightly different.

Just as peanuts can be ground up into a creamy spread, so can almonds.  Almond butter is delicious anywhere that you would use peanut butter:  With jam on bread/toast, for dipping celery or apple slices, blended in smoothies, stirred into oatmeal or in homemade banana ice cream.

 

You can also replace it in any recipe calling for peanut butter.  Today I have 2 easy recipes using almond butter– one savory dressing/sauce and one sweet, no-bake wholesome cookie.  Use crunchy or creamy, organic or non-organic; it’s your call.

Almond Butter Sauce

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Ingredients:

  • 3 tablespoons almond butter
  • 2 tablespoons sweet white miso
  • 1/3 cup of water (more or less depending on desired thickness)
  • Optional:  1 tablespoon nutritional yeast

 

 

Directions:  Whisk or blend together ingredients and serve over salad, cooked vegetables, baked potatoes, quinoa, brown rice, etc.  The nutritional yeast adds a boost of protein and B vitamins, plus a really nice flavor!

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Here I have almond butter sauce made with miso and nutritional yeast served over quinoa, green beans and tofu, sprinkled with one of my favorite seasoning blends.  Experiment or look up other recipes for ideas. Mix almond butter with some balsamic vinegar and tamari.  Or try it with brown rice vinegar and a touch of maple syrup for a sweeter dressing.  You can always adjust the consistency by thinning it with some water or thickening it up with more almond butter.

 

… and now for dessert!

Almond Butter and Blueberry Jam Thumbprint Cookies  (No Bake)

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Ingredients:

  • 1 cup rolled oats
  • 1/2 cup medjool dates (pitted)
  • 1/2 cup almond butter
  • touch of sea salt, optional
  • … and your favorite jam for topping the cookies

Directions:  Blend all ingredients (except jam) in a food processor until the mixture begins to stick together.  If the dough is too dry and not able to form balls, add maple syrup one teaspoon at a time.  Roll into balls and slightly flatten.  Make a thumbprint and spoon in the jam.  No baking.  Store them in the fridge or freezer.

This makes about a dozen cookies and is basically my Nutterbutter N’Jam Cookies recipe using almond butter in place of peanut butter.

Here is the jam I used for these cookies (from Trader Joe’s):

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I also have the strawberry.  They do contain some sugar, but 40% less than regular jam.  This means more fruit!  (Check your jam or jelly– is fruit the first ingredient or are you eating mainly high fructose corn syrup?) I like how they are ORGANIC  too.   Berries are on the dirty dozen list.

 

 

Here is a fantastic idea for incorporating almond butter into healthy brownies.  I just made Dr. Fuhrman’s Black Bean Brownie recipe from his book, Super Immunity which calls for 2.5 tablespoons of almond butter:

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…and as you can see, immediately devoured 2 brownies.

Old age must be creeping in, as I actually forgot that I had made these in June 2012 (see blog post) with adzuki beans and added maple syrup and chocolate chips!

You definitely need a high-speed blender to make these.  I started mine off in the food processor but the dates would not completely break down.  The batter is VERY thick.  I tasted it.  I’ll admit I was skeptical.  I thought, c’mon Dr. Fuhrman, lighten up a little and add something to make these sweeter like more dates or maple syrup.  I was tempted to blend in a banana, but I didn’t and decided to follow his instructions.  I was pleasantly surprised with the results and give them 2 thumbs up.  They are not super sweet, but that is OK!  They are sweet enough and who wants to go into sugar shock anyway?  I don’t mind the texture but I will tell you there is someone here who said it was funky.  Don’t forget that black beans are the main ingredient, not sugar, oil and white flour… so please do not expect Duncan Hines.  For me, good quality food takes priority over disease-promoting foods to the point where I completely lose interest and have no desire for food that will not promote health and wellness.  If something is important enough to you, you will do what it takes to support your goals.

One more quick idea for almond butter:  Add a spoonful to about a cup of water in your blender= instant almond milk.

The fat in nuts helps to make your food more satisfying.   Have you ever tried having a meal with no/very little fat?  You may notice that you feel like something is missing.  You’re not quite satiated.  Think about this the next time you eat and still feel hungry…. did you include some type of healthy fat?  (Missing protein can be another culprit when you find yourself hungry again shortly after eating).  Pay attention to balancing your meals properly and you will feel so much better!

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Do you like almond butter?  What is your favorite way to eat it?

 

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