Leftover Almond Butter
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.
You could try adding some honey to a bit of it and seeing if that makes it into a tasty spread.
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):
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.
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.
Ok, here it is. Simple, healthy, delicious!
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.
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...