It’s pretty easy to go a little nuts for nut butter.
To be clear, we’re talking the ones that contain straight up nuts (like these), not the kind laden with vegetable oil and sugar from a certain “krafty” Big Food brand.
Nuts are an excellent source of protein, essential vitamins and healthy fats. And in their crushed up, buttery form, they add extra deliciousness and nutrition to so many meals. (Nup, we’re not just talking about smearing on sourdough.)
Note: nuts form the bulk of food allergies in children and adults. If you’re using nut butter in a dish, it’s best to check in with whoever’s eating it to ensure they’re all clear.
1. Swirl it into porridge.
Brown sugar, get outta here! Nut butter in your morning oats makes for a satiating, protein-rich and super tasty breakfast.
2. Blend it into green smoothies.
You know how we like to eat fat with our fruit? A tablespoon of nut butter blended into your morning smoothie will help you absorb the nutrients from your leafy greens and slow the fructose swampage on the liver.
3. Add it to salad dressings.
Add a spoonful of nut butter to your favourite homemade salad dressing for crunchy nutty goodness.
We love combining together 1 teaspoon tahini, ¼ cup yogurt and a squeeze of lemon juice and drizzling it over pretty much anything. (Yup, tahini is technically a seed butter. But it’s so good, it deserves special mention.)
4. Bake with it.
Filled with good oils and healthy fats, nut butters make the perfect base for really, really easy cookies. Like these 10-minute 2-ingredient Peanut Butter Cookies. Yes way!
5. No-bake with it.
No oven? No worries! Nut butters are great for fructose-free, no-bake desserts. Like our Supercharged Peanut Butter Fudge or our Turmeric Protein Bombs. Both are also packed with gelatin, so your guts are sure to love ‘em, too.
6. Add it to a stir-fry.
Jazz up your wok creations by using nut butter as your sweet and creamy sauce base.
Our food and recipes manager Meg swears by this satay peanut dressing: just combine three teaspoons of peanut butter, 1 teaspoon of tamari, the juice from half a lime and ½ cup of coconut milk. Voila!
7. Customise your own dips.
Snack attacks be gone! Just blend up a bit of nut butter with some roasted or pureed veg and/or some chickpeas and serve with carrot and cucumber sticks.
Your dip should keep in the fridge for about a week, perfect for getting you through the 3pm slump or feeding unexpected guests that drop by!
Want to have a go at making your own nut butter?
Follow our easy recipe here.
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