10 ways to use (pea)nut butter & a chocolate nut butter cookie recipe
On Tuesday I talked (pea)nut butter, and how to choose one based on the type and quality of the ingredients. Today I’d like to share 10 fun ways you can use your real(pea)nut butter.
Keep in mind that nuts are little powerhouses of energy (fats), protein and minerals. So a little goes a long way. Nuts are also satisfying, and help to keep you going until your next meal time. No, you should not eat a snickers bar to keep your hunger at bay. Instead you should get clever with your (pea)nut butter. I’m sure there are many ways you can get creative, but here are 10:
- eat a tablespoon (no more!) straight out of the jar
- enjoy it with veggies & fruit – yummy with batons of carrot and celery, and slices of apple, pears and bananas
- spread on a piece of toast with a smidgen of raw honey (my favourite way to enjoy nut butter)
- use it to make some bliss balls, you know those round, yummy raw treats? Here’s a recipe using tahini — just replace the tahini (sesame seed butter) with nut butter.
- add a tablespoon to your smoothie for a protein boost
- spread it on pancakes — this is another one of my favourites. Instead of dousing your pancakes with butter and maple syrup, spread them with nut butter and a little honey.
- use them to make dips — add a tablespoon to your guacamole or in your hummus. It would even work well in a spicy roast capsicum dip.
- use it as a spread in sandwiches and wraps instead of butter. Because there’s no sugar in real (pea)nut butter it makes easy to use with savoury foods.
- make a nut butter sauce or dressing to use in salads or on baked/steamed veggies. Here’s a basic recipe: 1/4 cup nut butter, 1 tbsp shoyu/tamari, 1 garlic (minced), 2 tbsp lemon juice, sea salt, and water to thin it down to a consistency you like.
- bake with it. You can replace some of the butter/fat of a recipe with nut butter. And here’s a cookie recipe to get you started.
Chocolate nut butter cookies
- 1/4 (60 ml) cup almond meal
- 2 tbsp (30 ml) brown rice flour
- 3 tbsp (45 ml) cocoa
- 1/4 cup rapadura sugar
- 1/2 tsp baking powder
- 1/3 cup nut butter
- 1 egg
- 1/4 cup (60 ml) coconut oil (melted if solid)
Preheat oven to 180C/350F (160C/320F fan-forced) and line a tray with baking paper.
In a bowl whisk together the dry ingredients.
In a separate bowl, whisk the egg and nut butter together, then whisk in the coconut oil.
Mix the dry ingredients with the wet, using your hands to form a sticky cookie dough.
Shape dough into 10 round balls then flatten each with your hand on the lined tray, making sure cookies are evenly spaced.
Bake for 12–15 minutes.
Cool on tray for 5 minutes before moving to a wire rack to cool fully.
Enjoy and share the cookie love!
What’s your favourite way to enjoy nut butter?
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