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What's your favorite use for almond butter?

I finally picked up a jar, having wanted to try almond butter for quite some time. I spread a thin coat of it on a cinnamon graham and enjoyed it SO much more than peanut butter. I realize I can substitute it for peanut butter in many recipes (COOKIES!!!), but am sure there are more great ideas for it--please share!

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  1. my favorite way to enjoy it is the same as my favorite way to enjoy PB...with a spoon straight from the jar ;)

    it's a great addition to banana and/or blueberry smoothies, or stirred into oatmeal, yogurt, ricotta or cottage cheese with a sprinkle of cinnamon and a drizzle of agave or honey. i also love it on cinnamon toast, and it pairs beautifully with strawberry, blueberry or apricot preserves.

    ideas here:
    http://chowhound.chow.com/topics/452249
    http://chowhound.chow.com/topics/329849

    17 Replies
    1. re: goodhealthgourmet

      Thank you kindly, ghg. I'm hooked on the stuff already. Just had a spoonful drizzled over my ice cream...it's just as good--no, BETTER--than PB syrup!

      1. re: goodhealthgourmet

        I was going to say the same. LOL. I love it from the jar, but it is a bit hard to stop that way. ;)
        How do you buy yours? I always go with freshly ground from Fred Meyers.

        1. re: DishDelish

          TJ's unsalted crunchy, but i have an unusual preparation method before it's ready to eat. i like to drain out as much of the oil as i can to get the texture drier & more compressed - it becomes really thick & chewy. i was so excited to find out that a fellow CHer (Emme) does the same thing! we discussed it in the following thread (scroll about a third of the way down)...

          http://chowhound.chow.com/topics/583298

          1. re: goodhealthgourmet

            That is so funny that you both do that, I wouldn't be able to try it with the one I grind, cause there isn't that layer of oil with the fresh one. If I ever buy a jar of it I will have to try this method though. =)

            1. re: DishDelish

              au contraire ma soeur... you can in deed dehydrate the freshly ground with paper towel, as ghg and i discuss in the other thread... i've definitely done it with the freshly ground almond butter from Whole Foods...

              1. re: Emme

                LOL. Ok, I will try next time. =)

            2. re: goodhealthgourmet

              Ha! I will join your little band. I like to drain the oil off tahini and mix it with an equal part honey, then spread that on toast. Tastes like warm halvah! If you're feeling indulgent, mix the drained almond butter with a little confectioner's sugar and some sea salt, and use that mixture to fill green tea flavored white chocolate in candy cups. I will admit I borrowed this idea from a Japanese kit kat I had on the west coast, but I daresay my faux Reeses' cups are even better!

              1. re: amyzan

                So I have to ask, what is halvah? ;) The only thing I have ever used tahini for is in my hummus. I'm very interested in finding other ways to use it.

                1. re: DishDelish

                  oh boy, your waistline is gonna hate amyzan & me for turning you on to this, but...halvah is basically a crumbly paste made from crushed seeds bound with sugar or honey. i grew up eating the traditional Middle Eastern sesame halva - its really nothing more than a brick of sweetened tahini, but man, is it GOOD. it comes in a few different varieties - plain, marble (they add chocolate to it) and chocolate-covered.

                  fair warning that it's *extremely* calorie-dense, and very easy to eat...and eat..and eat...

                  1. re: goodhealthgourmet

                    Yeah, I'm allergic to most commercial candy, so am always on the prowl for something to make at home to satisfy my sweet tooth without major damage. When I was younger, I could eat halvah with abandon, but those days are done. So, this honey/tahini on toast snack is a compromise of sorts, though quite delicious on its own merits! Leave the halvah for a special treat, but do try it sometime. Its texture and flavor is just sublime.

                    1. re: goodhealthgourmet

                      Ohhh, more like by bottom half (hips, tush). I'm okay now ... but addictive foods like my old addiction to peanut butter (my big time stress food back then) about 10 years ago were responsible for me putting on some pounds in the past. I have learned to pretty much eat most foods in moderation now. I will have to give this a try, the halvah, and the halvah substitute described by amyzan. ;)

                  2. re: amyzan

                    amyzan, i just had to tell you that i was cursing you (just a little) earlier this evening. i spotted the jar of tahini when i grabbed something from the fridge, and it was all i could do not to just squeeze some agave nectar straight into the jar and attack it with a spoon.

                    this is not good....

                    1. re: goodhealthgourmet

                      LOL, ghg, curse me so long as you don't stick a note on my back that says "enabler!"

                      1. re: amyzan

                        oh, if only i could reach through the screen right now... ;)

                        seriously, i'm going to wind up in big trouble with this. i was starving when i got home from the gym this evening, and i still had to shower before i could even begin dinner prep. so to tide me over, i grabbed the jar of tahini, took a small spoonful, drizzled a little agave onto it, took a nibble...and quite literally swooned. it was so good that i had to talk myself out of just making a meal out of it!!!

                        oy.

                        1. re: goodhealthgourmet

                          So funny! Lets see here, well you could add it to a plain whole grain cracker, then you would have your complex carb, and your protein. ;)

                    2. re: amyzan

                      I've done this with tahini when jonesing for something really sweet. It's great

                2. re: goodhealthgourmet

                  Oh, gosh...I love to eat it by the spoonful out of the jar also. Glad to know I'm not alone!

                  But I also love it spread on Fuji apple slices. That's amazingly good.

                  A friend made an Almond Butter and Boysenberry Preserves on stoneground whole-wheat sandwich for his son -- kind of an upscale PB&J. There was, um, a leftover quarter sandwich, and I have to say it was the best "PB&J" sandwich I'd ever had.

                  I'd love to use it in baking -- instead of peanut butter cookies, make Almond Butter
                  Cookies. Or Almond Butter Pie.

                  Or even something savory -- "Sesame" Noodles made with almond butter instead of peanut butter.

                  But, unfortunately, my waistline wouldn't like my inventive Almond Butter cooking even though my mouth would!

                3. There's a fantastic recipe for a peanut butter cookie in Nancy Silverton's sandwich book. I think she calls them Not Nutter Butters. I use almond butter in that recipe to fantastic result. My only adjustment would be to watch the time so you don't want to overbake these, as almond butter is a bit drier than peanut butter. Soooo good.

                  I like to mix almond butter in equal parts with honey and spread on whole grain toast then broil just until the spread begins to bubble a bit, not brown. Delicious snack!

                  1 Reply
                  1. re: amyzan

                    Almond butter on toast with honey is also one of my favorites.

                    Another use I like is to mix it with rolled oats and maybe a little flour if needed, spread on the bottom of a small baking dish and bake until it's slightly crusty and melted together. Top with fresh fruit, maybe a little cinnamon and nutmeg, and ice cream or whipped cream for a great quick dessert. I also do this as a quick breakfast - no flour and no baking, and yogurt or ricotta with the fruit instead. Low-fat and high protein!

                  2. If you have the crunchy kind, it goes really really well with pink lady apples. :)

                    I was at the new Google chef cafe (name currently escaping me) in my (old) hometown, and they had on their menu some kind of chard braised w/ an almond butter sauce that was quite good. It had almond butter, a bit of kick to it, and some curry flavors. When I get back from my travels, I was going to try to reverse-engineer it and try to make it.

                    1. I love almond butter on a multi-grain waffle with a drizzle of honey on top. It's a fantastic quick breakfast!

                      1. I just thought of almond butter ice cream!!! Yum, that sounds good! You could probably just mix it into some vanilla ice cream and voila, desert is served. My hubby and I do this with peanut butter sometimes, but I've never tried it with almond butter.

                        1. I love it on top of my oats, or on rice cakes.
                          I also love almond butter banana sandwiches. Slice a raw banana in half, insert almond butter and replace banana.

                          Also, with the very bottom of the almond butter jar, make muesli in it. So good!

                          1. I spread 2 tbsps of almond butter on two slices of whole wheat bread, top with a lot of cinnamon, then really thin sliced bananas, then I place them in a toaster oven. Best snack ever.

                            1. I have not tried it but I recently read a recipe that used almond butter as an emulsifier in a vinaigrette.

                              1. I use it in my morning smoothie....lots of variations, but the best seems to be with pineapple, peach, banana, vanilla, and greens. Delish! It is a great subsitute for peanut butter!

                                1. I love it in my Green Monster Smoothie:
                                  2 big handfuls spinach
                                  1 sliced and frozen peeled banana
                                  1 apple, cored
                                  2 Tbsp almond butter
                                  1/4 cup uncooked oatmeal
                                  1 cup skim milk
                                  1 Tbsp Spirulina powder (optional)
                                  Blend until liquified: add a few ice cubes and a bit of sweetener, if desired.
                                  Try this with your kids - it's nutritious and really delicious - you actually don't taste the spinach - and they'll love the green color!

                                  1. Just discovered a new delicious use for almond butter. I mix it with equal parts toasted sliced or chopped almonds and toasted sesame seeds, and divide the mixture between toasted and puffed, then split mochi squares. The almond butter gets gooey from the warmth of the mochi and the nuts and seeds provide crunch. Divine, and sweet with no refined sugars. This was inspired by a recipe in Clean Food cookbook, to give credit where due.

                                    1. so this is an older post, but i have to share how much i love love love a sandwich of almond butter, mascarpone cheese and honey on good hearty bread.

                                      1. Based on a recommendation by Mark Bittman about peanut butter, I've swirled almond butter into dal and into pureed roasted vegetable soup. It adds a lovely flavor and creamy mouthfeel!

                                        1. Well you could do an almond version of Nutella. Add dutch processed cocoa powder until it is chocolatey enough then start adding honey or light corn syrup until it is sweet enough. TA DA!!!! Chocolate almond spread.

                                          I have been thinking about doing it to hazelnut butter, recently and here your post is....

                                          1 Reply
                                          1. re: Hank Hanover

                                            Oooh, make your own! I like this idea! :)