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Leftover Almond Butter

  • l

My daughter, who has interesting allergies, came to visit and we bought some new-to-me ingredients for meals at home and cooked up a storm while she was here. Now that she is gone, I am left with only the memories...and a pantry full of oddball ingedients. I can deal with the buttermilk powder (cakes, breads) and the tapioca flour (thickening fruit pie fillings) and the brown rice pasta (organic bin garbage), but am stymied as to how to use up this $9.00 jar of unsweetened muck.

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  1. You could try adding some honey to a bit of it and seeing if that makes it into a tasty spread.

    1. Maybe I'm weird, but none of those things sound very strange to me. I use almond butter all the time like peanut butter--on toast or in a sandwich or on pear or apple slices. I guess that's no help if you don't happen to like almond butter, though. You can make a nice dip for fruits by mixing ricotta, almond butter, honey/maple syrup, cinnamon, nutmeg, vanilla, and almond extract to taste. Or you could substitute for the PB in peanut butter cookies? This recipe looks pretty good, though I can't vouch for it personally (feel free to use white flour):


      1. MM Ruth:Thank you-I will give idea a try!

        BCM: So given that you don't find the buttermilk powder or the tapioca flour unusual, what do you do with them beyond what I suggested? Inquiring minds want to know!

        I hate waste and am an enthusiastic proponent of whole wheat flour but, I am a unfamiliar with these ingredients. My daughter now has to live a gluten-free and peanut-avoiding diet due to late onset allergies and we are working together to figure out how to keep food attractive for someone who has REALLY enjoyed baking. She was a pastry chef, for heavens sake! I am trying to be a keen supporter as she goes through gluten-withdrawal.

        1 Reply
        1. re: LJS

          Well, OK, you have me there, I'm not sure what tapioca flour is for besides thickening things. What was your daughter using it for? Buttermilk powder--just generally baked goods that call for buttermilk, like you said, but I don't personally know much about gluten-free baking. I really do think you could use almond butter wherever you previously used peanut butter, though. Here's a yummy almond-butter-based sauce for grains, chicken, etc:


          I'm sorry about the allergies. That sucks.

        2. Ok, here it is. Simple, healthy, delicious!

          Banana-Almond Smoothie:
          1 c milk, any kind you normally drink, whole, nonfat, soy, whatever.
          1 banana, cut into large chunks and frozen
          1 heaping tablespoon almond butter
          1/4 t vanilla extract
          1/2-1 t ground cinnamon, to taste.

          Place all ingredients in a blender and blend until well combined and frothy. Enjoy!

          Note: if you don't have time to freeze the banana, its ok. It will still be good. I just prefer my smoothie to be icy-cold and frothy.

          I drink this every morning for breakfast. Its tasty and not as sickly-sweet as the smoothies you get at smoothie bars. And, its very sustaining.

          1. Chem chef: Thanks you, sounds delicious and has given me an inspiration: it is not far from a smoothie to the base for ice cream: just add eggs and stick it in the machine. I think a little drizzle of Amaretto? I might just end up buying another jar.

            BCM (I love your name!): DD and I were experimenting with edible gluten-free bread recipes. If you have friends in this situation, I can heartily recommend this one, though we tried some others that were just awful-poor kid was getting quite sad...

            1. If it's roasted almond butter, just use it as a spread (add salt if you like). IMO it really beats peanut butter. I spread it on Ryvita crackers or toasted whole grain bread for a snack.

              As a last resort you could send it to me. That stuff's getting expensive!

              1. Two parts Nutella to one part muck on your favorite bread.

                Nutella: http://www.nutellausa.com/

                Jellies and jams are also welcomed to the mix.

                1. OK - being gluten free I can't imagine a pantry without those items : ).

                  I use buttermilk powder to make up pancake "mix" to keep for quick breakfast for my boys. Although I vastly prefer fresh, I think the powder works in a pinch. Tapioca
                  The key to brown rice pasta is to use the "slow cooking" instrcutions - boil for 1 minute, turn off the heat and let it soak until tender (with the lid on). Try it in an asian recipe - peanut noodles for instance - I find it goes better. Tapioca flour you can use where you use cornstarch - to thicken things. The stuff lasts forever, so if you have pantry space no big loss. Almond butter, mix with cocoa, chocolate, confectioners sugar, and use as a yummy chocolate spread. Use in "peanut butter" a cookie recipe (instead of peanut butter of course), adding almond extract.

                  1. I like to mix almond butter with rolled oats and a little honey, and either leave as a raw base (if I'm in a hurry) or press into a ramekin and bake at 350 for about 5 or 10 minutes. Top with yogurt and fresh fruit. A great quick dessert or healthy breakfast!

                    1. Slice Granny Smith or any other crisp fall apple. Open jar. Use knife to slather almond butter onto apple slices and eat one slice after the other after the other. Forget about lunch and the meal after that and simply float on the heavenly bliss of almond butter-apple perfection.

                      1. I have mixed melted chocolate with almond butter to make an almond version of Nutella. It's good.

                        You can also use it in cookies. Add sugar and it's basically almond paste.

                        1. Thank you all-great ideas and I can see that jar it not going to hang around (its "raw" BTW, not "roasted").

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