Are you a fan of nut butters? If so, you are in for a treat with Pip and Nut almond butter! Made with 100% natural ingredients, this nut butter is packed with protein, fiber, and healthy fats. It is perfect for spreading on toast, adding to smoothies, or even using in baking recipes. In this article, we will be sharing two delicious recipes featuring Pip and Nut almond butter that you won’t want to miss!
Recipe 1: Almond Butter Banana Smoothie Bowl
- 1 frozen banana
- 1/4 cup almond milk
- 2 tablespoons Pip and Nut almond butter
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- 1/4 cup granola
- 1/4 cup fresh berries
- In a blender, combine the frozen banana, almond milk, Pip and Nut almond butter, honey, and cinnamon. Blend until smooth.
- Pour the smoothie into a bowl.
- Top with granola and fresh berries.
- Calories: 405
- Protein: 9g
- Fat: 18g
- Carbohydrates: 56g
- Fiber: 8g
- Sugar: 28g
This smoothie bowl is perfect for breakfast or as a post-workout snack. Top with your favorite toppings such as nuts, seeds, or coconut flakes.
Feel free to switch up the fruit in this recipe! Try using frozen berries or mango instead of the banana.
If you don’t have almond milk on hand, you can use any other type of milk or even water.
This smoothie is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours.
- For a thicker smoothie, use less almond milk.
- If your blender is struggling to blend the frozen banana, let it sit out for a few minutes to thaw slightly.
Frequently Asked Questions:
- Can I use regular peanut butter instead of Pip and Nut almond butter?
- Yes, you can use any nut butter you like in this recipe.
- Can I make this recipe vegan?
- Yes, simply use maple syrup instead of honey.
Recipe 2: Almond Butter Chocolate Chip Cookies
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup Pip and Nut almond butter
- 1/2 cup chocolate chips
- Preheat the oven to 350°F.
- In a large bowl, mix together the melted coconut oil, brown sugar, granulated sugar, egg, and vanilla extract.
- Add the baking soda, salt, and flour to the bowl and mix until well combined.
- Stir in the Pip and Nut almond butter and chocolate chips.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Calories: 192
- Protein: 3g
- Fat: 10g
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 14g
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
These cookies are perfect for a sweet treat or as a gift for friends and family.
Feel free to switch up the chocolate chips in this recipe! Try using dark chocolate or white chocolate chips instead of semi-sweet.
If you don’t have coconut oil on hand, you can use butter or vegetable oil instead.
Store these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
- Make sure your coconut oil is melted but not hot. If it is too hot, it can cook the egg when you mix it in.
- For best results, use room temperature egg.
Frequently Asked Questions:
- Can I use crunchy almond butter instead of smooth?
- Yes, feel free to use any type of almond butter you like in this recipe.
- Can I make this recipe gluten-free?
- Yes, simply use a gluten-free flour blend instead of all-purpose flour.
Pip and Nut almond butter is a delicious and versatile ingredient that can be used in a variety of recipes. Whether you are looking for a quick and easy breakfast option or a sweet treat, these recipes are sure to satisfy your cravings. So why not give them a try and see for yourself how delicious Pip and Nut almond butter can be!