By nut butter addict and GMB Nutritionist Melissa Fine.
We’ve given peanut butter plenty of attention at GMB, so we think it’s time for its rival almond butter to step into the spotlight!
Almond butter is a good plant-source of calcium, as well as antioxidant-rich vitamin E. By alternating between peanut butter and almond butter, you’ll be giving your body a broader range of nutrients…if you’re not sure what to do with that almond butter jar in your pantry, here’s a little ode to this creamy, dreamy, satiating spread - with sweet and savoury ways to use it that you might not have thought of.
Barney Butter’s Smooth Almond Butter is the star ingredient in this healthified take on cookie dough…here’s our adapted version of the recipe[^1]:
Substitute peanut butter with almond butter for a new spin on satay. This is a great one to make if a family member has a peanut allergy but you feel like cooking up a Thai or Malaysian-style dish – often peanut heavy! Serves one, but can easily be doubled, tripled etc.
Add a little just-boiled water to thin before drizzling the sauce over whatever you’re eating…we like it on our stir-fries, or on a homemade version of Gado Gado salad.
Break a 100g block of 70% or 85% dark chocolate into pieces and place into a microwave-safe bowl. Melt on high for 1 minute and stir, and then for another 30 seconds to a minute, or until completely melted (alternatively you can melt the chocolate using the stovetop method). Pour the chocolate into the holes of a mini cupcake silicone tray tin so that they’re half-full. Add about half a teaspoon of smooth almond butter to each chocolate filled hole, before topping again with the melted chocolate. Sprinkle a teeny pinch of salt over the filled holes and refrigerate for 30 minutes or until set…or pop in the freezer for a firmer filling. Yum yum!
Stir a tablespoon of creamy almond butter through 1 cup of cooked basmati rice. Stir through a tablespoon of raisins if you’d like. Top with a handful of chopped, dry-roasted almonds and you’ve got yourself the perfect side dish for a chicken or white fish dish.
Add a heaped spoonful of almond butter and a sprinkle of cinnamon to a single-serve tub of your favourite unsweetened yoghurt (Greek is our go-to). Mix together and devour as a snack, or use as a dip for apple or pear slices, or even carrot sticks!
If “Gross!” is what you’re thinking, hear us out…almonds often feature on a cheese plate because they compliment creamy cheeses and vice versa…so it makes sense to add thinly sliced gouda or edam cheese to your almond butter toast. Let us know how you like the combo!
In a small bowl, mix together a tablespoon of smooth almond butter with a tablespoon of vanilla protein powder (whey or plant-based are both fine). Add a teaspoon of rice malt syrup or honey and mix again, adding a dash of just-boiled water if you’d like to thin the mixture a bit more. Delicious stirred through yoghurt or porridge, as a dip for fruit, or straight off the spoon for a pre or post-workout snack!
The adult version of the classic peanut butter and jam combo, citrusy marmalade cuts the richness of the almond butter and adds a touch of sweetness. While marmalade does contain some added sugar, a little goes a long way – a tablespoon is all you need. Pro-tip: the almond butter marmalade combo also tastes awesome stirred through porridge or yoghurt.
Another one from the peeps at Barney Butter. See the original recipe[^2].
More proof that almond butter isn’t limited to sweet dishes. Head over to Barney Butter’s website for the recipe, and for a whole library of mouthwatering recipes, all whipped up with almond butter!