I remember a time when there was no such thing as “nut butter.”
There was peanut butter, smooth or crunchy, and it was not very natural at all. It was full of sugar and hydrogenated oil and no one knew any different. As “health foods” gained popularity, companies began producing natural peanut butter made simply from peanuts and maybe a little salt.
A far better option than the hydrogenated fare! As time passed, peanut allergies grew more common and the health benefits of nuts became better known. Nuts and seeds — especially almonds —became the new “peanut butter.”
It’s quite common these days to see almond butter stocked in even the most remote of conventional grocery stores, making it easy to pass on the peanut butter.
Almond butter is a thick, rich, delicious alternative that stands perfectly well on its own. You can buy it roasted, salted, crunchy, smooth, salt-free, raw and sprouted.
What a variety! It can be used in any recipe that calls for peanut butter and is wonderful across the board from sweet favorites to savory sauces.
It’s a culinary fact that almond butter makes a healthy, tasty addition to breakfast, snacks, meals, sauces, baked goods, dips and desserts.
If you’ve never tried almond butter or have only had it on bread, you’re in for a real treat!
Spread it over toast and eat plain or top with fresh or dried fruit.
Make a dip with almond butter and cream cheese; use it with fresh cut fruit and veggie sticks.
Make almond butter cookies. You will love these No-Bake Thumbprint Cookies.
Here’s our very own Whole Wheat Almond Butter Cookie recipe
And here is our recipe for Cocoa-Oat Truffles.
Use in place of or along with sesame tahini when making hummus.
Here’s a recipe for Almond French Toast.
Make almond butter and banana sandwiches, or make these Apple Granola Sandwiches.
Use in your favorite peanut butter recipes.
Toss into pasta or favorite noodles.
Be sure to add plenty of veggies like we did in this recipe for Sesame Noodles.
Spread over pancakes, French toast and waffles.
Stir it into hot cooked oatmeal or other favorite hot breakfast cereal.
Make frosting with almond butter and a little honey and cinnamon; try it on muffins and cupcakes.
Try a sandwich of almond butter, sprouts and thinly sliced red onion (one of my personal favorites)!
Almond butter makes this Winter Squash Crostini so good!
Spread over crackers, oatcakes and shortbread cookies.
Add to salad dressings for leafy greens and other veggies, raw or cooked.
You can even enjoy almond butter in Springtime Veggie Sushi.
Top favorite ice cream, frozen yogurt or non-dairy frozen dessert with a dollop of almond butter.
Here is a frozen Banana Nice Cream.
For something new and different, try almond butter in place of peanut butter in these recipes:
For you peanut lovers with no peanut problems, I say enjoy your (natural, non-hydrogenated) peanut butter, but why not add some almond butter to the mix? You can even combine the two for a delicious, hearty spread.
Have you tried almond butter? Got a favorite snack or recipe? I’d love to know!