|Here are some of our favorite recipes, using our nut butter products. As you will see, most are consistent with our philosophy of healthy eating. Some aren't completely vegan though. You can easily substitute. We welcome recipes from you. We add to this list all the time, so please check back periodically. Enjoy!|
Easy, for the busy person that wants a great tasting cookie, with very little
cleanup. This one's also gluten & dairy free. Outstanding in taste &
ALMOND BUTTER COOKIES
6 ingredients, two steps and 20 minutes total
Our Almond Butters are superb in this recipe because they don’t separate like grocery store almond butters that were processed with heat. Try our Non-Pareil with this. It's a favorite with us and we use almost all of our nut butters and dried fruits.
Walnut Meat Tacos I had "walnut meat" tacos at a vegan food truck in Portland, OR recently. I replicated what I thought the ingredients were to this very innovative healthy meat replacement. It's even better than the original. It's fast and you could make as little as one, to a bunch, for a nice easy build-your-own for company. Jody Futterman
Ingredients for one or two:
In your oil of preference (I chose olive), fry onions to desired doneness, add quinoa, and walnuts to heat. Add your seasonings. Spoon mixture over your chips with the rest of your fixings.
If you are vegan or don't want dairy or the fake soy cheese products and want a cheese flavor, Top off with Nacheez. We have this on our ordering page with our fresh walnuts (conventional & organic). Nacheeze is a cheeselike dipping sauce that's perfect with nachos, great in Mac & Cheese, blends as a cheesesauce on veggies, on potatoes, fries and on & on. There's no dairy, no gluten, no soy. Best of all, it's made with our wonderful cashew butter.We are carrying the spicy, which isn't that spicy that kids wouldn't approve. You can even bypass the seasonings if you use this topping. It's an especially great taste in this recipe. Ordering page area for our nuts/walnuts Ordering page area for Nacheez.
Nutty Red Pepper and Basil Dip- (like hummus, but no chickpeas) We adapted this recipe from a holiday cookbook & from Kristin Landis. It's easy & tastes great, gluten & dairy free.
Ingredients for a nice size dip to use with chips, veggies, a spread
or thinned down as a sauce
Put in food processor until smooth.
Smoothie recipe This smoothie was submitted by our customer Susan Jensen. She says it's easy and super filling, tastes like ice cream and only 5 points.on Weight Watchers.Thank you, Susan!
1 cup of coconut milk or vanilla almond milk
Suggested from Tracie, one of our employees-"Try our Hazelnut butter with bread (or not), with coffee in the morning. One spoonful with little bites alternating sips of your coffee. Now that's real hazelnut coffee, not fake sugar laden "stuff" from pumps." It's authentic!
Spumoni Cake This cake is not our recipe, but it certainly is worth viewing. A master baker/chef Marie Porter, took our pistachio butter unbeknownst to us and came up with this beautiful cake. Her site is worth looking at for it's innovative ideas and beautiful photos. You can replace any ingredients with healthier ones except for our extremely healthy & wonderful pistachio butter. It makes the cake. Here's the link
French Toast recipe for stuffing nut butter, not cream cheese.
Very versatile and great for slowing the carbs in the bread from turning
Heat oil (olive or grapeseed's good) in frying pan, then put dipped/coated sandwich in. Turn when slightly browned like french toast.
Take out and top with fruit.
Best combos- Futters Walnut butter inside, topped with bananas (could
be fried with a touch of vanilla or rum). Outstanding-Futters
Cinn-ful (cinnamon) Pecan butter, topped with fried apples and raisins.
This is a great breakfast that really holds you until lunch.
for holiday desserts, soups and drinks. Our organic
raw cashew butter is easy to make into the consistency of milk,
cream, evaporated or sweetened condensed milk. Take 3 parts water to 1
part cashew butter for a thin milk, 2 parts to 1 for thicker and 1 to
1 for a cream consistency like evaporated milk
Mix all ingredients up to the pie shell in the blender after making the
cashew butter into a cream. Pour into pie shell. We put the pie on a cookie
sheet. Bake at 425° F for about 15 minutes. Reduce temp. to 350°
for about 35-40 min. until it sets. Cool.
|Add 1 tablespoon of any Futters Nut Butters to your favorite cooked cereal to add protein, healthy brain & heart fats, and taste! It serves as a great balance to the carbs from the cereal, so glucose levels remain even, (seems to be the "thing" as far as diets.) and keeps you full til the next scheduled meal. Our chocolate nut butters work best here!|
Free Almond Meal Muffins- No sweeteners (These are real
muffins, not cupcakes. The Almond Meal actually seems sweet, but may not
be as sweet as you'd like. You may want to add a sweetener of choice.) For
the holidays, our Cinnful Pecan nut butters go great with these. Pictured
were just dropped spoonfuls. If you want them nicer at the top for frosting,
shake the mini-muffin pan to even the batter out. We've used pumpkin on
the inside and topped with our pumpkin seeds & seed butter mixed with
|1 cup Futters Organic Raw Almond Meal more
1 tsp. baking powder (no more)
1/8 tsp salt
3 tblsp (butter or substitute) melted
2 eggs room temp.
3 tblsp kefir (coconut yogurt or coconut kefir is our top choice)
3 tblsp Futters Nut Butters (we used Almond)
Mix dry ingredients.
Beat eggs til foamy, blend in nut butter & kefir. Fold egg mixture & melted butter in dry ingredients til blended. Pour in muffin tin or paper. Bake 375º for 10-12 min.
288 cal., 25g fat, 76.8 cal. from fat, 10g protein, 7g carb, 4g fiber, 94mg chol., 284mg sodium (if almond butter was used) Add our organic fruit and nuts, our preserves, apples, pumpkin (adjust) for texture & a bit of sweetness.
Cookies- We just made these with our Strawberry Almond
butter. They're so light
and different. This recipe is easy and you could use any of our butters
1 cup smooth Futters Nut Butters
Fillo Favorites - My personal favorite (can
be seen on YouTube- http://www.youtube.com/FuttersNutButters)
The beginning of the video are shots taken of the hazelnut trees our hazelnut
butter comes from used in the video. All our nut butters can be used in
Pistachio Butter can be combined with chopped onions and mushroom for
an appetizer version.
Almond Cherry Energy Bars a
healthy recipe using our products. Thank you - Linda McNeel
3 cups favorite granola (She makes her own)
1/2 cup wheat germ
1 cup Futters Almond Butter- Linda says the Chocolate Almond butter would be good with this and we make a bet, Futters Cherry Almond Butter would be great also)
1 tsp vanilla
3/4 cup honey
1 cup dried cherries (try our organic dried bings, perfect)
1 cup slivered almonds (you can crush ours or ask for diced from us)
Mix everything together and put in a lightly greased 9 X 13 pan. Bake 12 min. at 350. Cool thoroughly and cut into bars.
|Creamy dressing for dipping
1/4 cup almond, cashew or sunflower butters
3 tbls mayo of choice
3 tbls yogurt of choice
1 tsp. lemon juice
minced fresh basil or parsley
Blend all together
|Mac on fish fillets
Fast and easy macadamia nut butter makes a delicious topping for mild fish such as sole, flounder, orange roughy, and tilapia.
6 (about 1-1/2 pounds) medium-size mild fish fillets (such as sole, flounder, orange roughy)
1 tablespoon oil
4 tablespoons (1/2 stick) butter or substitute
1/4 cup macadamia nut butter
4 springs parsley, finely chopped, for garnish
1 lemon, sliced, for garnish
5 sprigs parsley, for garnish
Lightly rub fish fillets with oil and sprinkle with salt. Steam or fry. Remove to a warm serving platter.
Melt the butter in a large skillet. Add the macadamia butter and cook over low heat about 1 minute. Pour the macadamia butter sauce over the fish fillets. Garnish the fillets with chopped parsley. Garnish the platter with overlapping lemon slices and parsley sprigs.
our special interest customers sent this in. Sounds great for company.
Substitute what you need if you have allergies, vegan preferences,
or use honey etc. If you do plan
on making this recipe and order any of our cashew butter, let us know on
the checkout page in the comment box, and we will throw in a bag of the
chopped cashews (less the salt) for you at no charge.
Craig's Cashew Chicken
16 Cups water
1/2 cup sugar
3 tablespoons table salt
2 cups basmati rice
1 teaspoon black pepper
1 teaspoon salt
≤ cup chopped green, orange, and yellow bell peppers
Zest from 2 lemons
2 tablespoons parsley
6 half chicken breasts, skinned & boned (about 3 pounds)
1 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon cooking oil (if pan-fried instead of grilled)
1/4 cup chopped red bell pepper
1 cup chopped onion
2/3 cup honey
2/3 cup cashew butter
1/2 cup chopped cashews (roasted and salted)
1/2 cup hot chili sauce
1& 3/4 cups water
6 teaspoons lemon juice
3 teaspoons liquid smoke (hickory)
1/2 teaspoon cayenne pepper
1 or 2 teaspoons cornstarch
1 tablespoon cooking oil (if chicken is grilled)
Brine chicken for 3 hours in a sugared brine (16 cups water, 3 tablespoons table salt, 1/2 cup sugar) in the fridge. Ensure sugar is fully dissolved in the water before brining. Drain, towel dry, and chop the chicken into 1 inch cubes, add salt and black pepper, then grill or fry it with 1 tablespoon of cooking oil in a large skillet. Grill or fry the chicken until it is golden brown, then set it aside. Sauté the chopped onions in a large skillet with a tablespoon of oil or chicken drippings, if available. Combine all other ingredients, except the bell pepper, cornstarch, and cashew bits, and stir. Added the mixture of ingredients and chicken cubes to the skillet with the sautéed onions and bring to a boil. Lower the heat and simmer 5 minutes. Then begin sprinkling in the cornstarch until the sauce is as thick as spaghetti sauce. Prepare rice using favorite method. Add salt, black pepper, parsley, and green, orange, and yellow bell pepper bits once cooked. Serve over rice and garnish with the cashew bits and chopped bell pepper.
|A fast & easy enough pumpkin seed butter recipe: Amanda
Phipps "North American" pasta recipe.
2 cups packed cilantro leaves
1/3 cup olive oil
3-4 oven-roasted jalapenos
1/3 cup Futters Pumpkin Seed butter
1 teaspoon salt
dash freshly black ground pepper
1 teaspoon red-hot pepper flakes
2 ounces feta or Parmesan cheese
3 large garlic cloves, minced
Place in food processor; pulse until well-combined. Toss with hot, cooked
pasta. Stir until coated.
Melt butte/oil in skillet, cook raw rice and onion in pan for a few minutes,
stirring well. Add curry, broth and raisins. Cover and bring to boil.
Reduce heat, simmer for 15 minutes and add nut butter. Stir well, cover
and simmer another 5 minutes.
or Anytime Treats
Hummus This recipe uses our walnut butter, it serves 24
as appetizers, easily cut to accomodate fewer.
Ants on a Log- this may be old hat or obvious to some of you
Take any Futters Nut Butter and spread it in a stalk of celery (the log), and top with a few raisins (the ants), or dried cranberries or cherries (red ants). Kids like to make their own.
Easy Frosting - especially great on banana cake-Our Chocolate Walnut Butter tastes like chocolate buttercream frosting, not so sweet, but rich and spreadable!
For the healthiest & easiest topping on your cake, muffins or loaf
bread, make sure your
Crusted Salmon - just
in from one of our dear summer market chefs-Barb Deutsch
This is a more exact recipe, easy enough and extremely flavorful
1 lb. salmon filets - skin removed
Mushrooms with Futters Pistachio Nut Butters
20 medium mushroom caps
3 tablespoons minced onion
1/2 cup butter or margarine - Earth Balance works well
1/3 cup dry bread crumbs
1/4 cup Futters Pistachio Butter
2 tablespoons chopped parsley
1/4 teaspoon marjoram, crushed
1/4 teaspoon salt
Remove stems from mushroom caps; finely chop stems.
Sauté stems and onion in 1/4 cup butter until tender.
Add bread crumbs, pistachio butter, parsley, marjoram and
salt. Mix well. Spoon stuffing into mushroom caps.
Place on baking sheet; drizzle with remaining melted butter of choice.
Bake at 350 degrees F., 5 minutes or until hot.
Tip: Stuffed Mushrooms can be broiled instead of baked.
Broil 6 inches from heat for 5 minutes until browned and
Makes 20 appetizers.
This was contributed from chef Peter Nye
1. Mix 1 cup pineapple juice, 1/4 cup soy sauce, 1/4 cup worsteshire
sauce, dash of garlic powder, salt & pepper. Reduce over low heat
Chef Helene from the Low Carb Chicago Store developed this recipe for Chicken Satay. Also adaptable for those of us vegans as Veggie Satay
1 lb. boneless skinless chicken breasts or veggies and/or tofu
Combine all ingredients(except the chicken, tofu or veggies) in a saucepan over medium heat. Continue stirring until sauce thickens, about 15 minutes. Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3-4" long by 1" wide. Build a medium-hot charcoal fire or preheat a gas grill or a broiler. Grill or broil the sticks of satay (like kebabs) until cooked, turning once or twice, about 3-4 minutes total. (Veggies may vary). Serve with almond sauce for dipping and sauce can be served hot or room temperature.
Agar used in this recipe replaces eggs. The agar can be flakes (Whole Foods has these), blocks (about 3/4 of a foot long block, or the agar shredlike noodles) You can get these at an Asian/Japanese type market.
1 1/4 cups water
1/3 cup of Futters Cashew Nut Butter (Our organic orange cashew works magnificiently with this recipe)
1 tablespoon agar flakes or other
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup sugar
6 ounces soft tofu (silken)
A base if desired. It's more like a cheese cake with this. Crushed nuts with crushed cookies. Macaroons work great, chocolate cookies or even a brownie type crust.
I N S T R U C T I O N S
Bring water to a boil. In a blender combine Futters cashew nut butter, agar flakes and salt. Pour in 1/2 cup of the boiling water and process mixture for about 1 minute. (If you use anything other than flakes, put some of the 1 1/4 cups water in a saucepan with the agar pieces and let them melt together over low heat. It forms a gel like gelatin and is the thickener. Add that mixture with the other water. With machine running, gradually add remaining boiling water, then process on high for 2 more minutes. Add vanilla, sugar, tofu and process 1 more minute.
Transfer mixture to saucepan and heat over low heat, stirring constantly until air bubbles have subsided, 10 to 15 minutes. Do not let mixture boil or burn. Put on the base of choice in a 8X8 dish and cool in frig. Or cover with foil and let cool to room temperature. Refrigerate until thoroughly chilled.
2 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch or arrowroot
1/8 teaspoon salt
2 cups milk of choice (almond milk works great)
2 ounce Futters Pistachio Butter
1 tablespoon butter, softened (Vegan Earth Balance shortening for baking works well)
1 teaspoon vanilla extract
1. Slightly beat the egg yolks in a 2-cup measuring glass; set aside.
2. Combine the sugar, cornstarch or arrowroot and salt in a 2-quart saucepan. Gradually stir in the milk and pistachio butter. Cook over medium heat, stirring constantly, (the pistachio butter blends in nicely eventually) until mixture thickens and boils. Boil and stir 1 minute.
3. Gradually stir at least half of the hot mixture into the beaten egg yolks, then stir the egg mixture into the saucepan with the remaining hot mixture. Boil and stir mixture for 1 minute; remove from the heat.
4. Stir in the butter/shortening and vanilla. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled.
Makes 4 servings.
or Squash Soup
1 not-overly ripe banana, sliced into small pieces
Put all ingredients up to banana, in a pot and
cook til desired softness of vegetables. Add bananas, apples and herbs/spices
This recipe is very simple and not sweet. There are variations using different nut and seed butters. If you come up with a variation that works better, please let us know. It's definitely got more nutrition and taste than a regular cracker.
Taken From Bon Appetit Dec. 2003 issue, we had a lot of people ordering our Hazelnut butter for this one!
Hazelnut Butter Cookies with chips
1 1/2 cups all purpose flour
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Using 1 level tablespoon for each cookie, roll dough between palms of
hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake
one sheet at a time until cookies are golden brown, about 12 minutes.
Let cool on sheets on racks for 5 minutes. Transfer cookies to racks and
cool. Makes 48
2 recipes (Double Chocolate Almond Butter Cookies follow) are the same,
except for the nut butter and the last ingredient.
You may be able to substitute some ingredients to make them less rich
or go with your lifestyle, but these were sellout crowdpleasers for John
Blaser, the Palatine Cookie Man.
use Futters Almond Nut Butter and instead of white chocolate chips use 1 cup milk chocolate chips and 1 cup semi-sweet..
Nut Butter Cookies
West African Soup
& Nut Butter Smoothie
For Mock Ice Cream take bananas that you cut in 3 and previously froze, put in blender, add 1 to 2 tbsp nut butter of your choice and just enough chocolate or carob flavored milk (soymilk, ricemilk etc.) to get the soft serve consistency. Great for people with lactose intolerance.
Butter Rollups See our demonstration on You Tube http://www.youtube.com/watch?v=tuJaQOQ55f0
Lay out base like a pizza. Spread nut butter, then cream cheese, add chopped fruit (or jelly), then roll up
Combos that go great are: Futters
Nut Butter Cookies
* 1/3 Cup Nut Butter (Almond butter, cashew butter, whatever!)
* 1/3 Cup soy milk
* 2 Tbs Canola Oil
* 1 tsp vanilla
* 1 Cup Sucanat
* 1 Cup whole wheat flour
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1 Cup Oatmeal
* 1/2 cup no-dairy chocolate chips
* 1/2 Cup chopped walnuts (or other nuts)
Mix together first 5 ingredients. Add remaining ingredients and mix. Drop by teaspoons onto baking sheet. Bake at 425 for 8 minutes or until done.
Butter Club Sandwich
This recipe shows off almonds’ high-protein versatility — they go well not only with fruit, but also with vegetables as in this fresh-tasting sandwich. (Nuts go in salads just fine, why not a veggie sandwich?)
2 thin slices bread, toasted
1 to 2 tablespoons almond butter
2 thin slices sweet onion (opt)
6 thin slices cucumber
1/4 bunch arugula or watercress or lettuce, and/or slices red pepper
Salt and freshly ground black pepper
Lay slice of toast on a cutting board. Spread with almond butter. Top with 1 onion slice and some lettuce/arugula. Season with salt and pepper.
Top with cucumber slices and remaining greens. Cover with remaining slice of toast. Cut sandwich in half and serve.
Almond Butter Cups
* 3 graham crackers
* 3/4 shredded coconut (opt)
* 1/2 cup margarine
* 3/4 cup Almond butter
* 3/4 cup graham cracker crumbs (about 5-6 crackers)
* 1/4 cup dry sweetener
* 1 cup carob chips or non dairy chocolate chips
* 1/4 cup soymilk
* 12 cupcake liners
If you do not have a cupcake tin to put the liners in, try to find liners with the foil on the outside. Otherwise your paper liners will loose shape and cups wil be funky shaped. Crush (or blend in food processor/ blender)the 3 graham crackers with 3/4 cup coconut. Save 2 Tbsp for topping. Put a spoonful of mixture, or enough to cover bottom in each cupcake liner. In medium frying pan (or saucepan) melt margarine, on low. Then add almond butter, graham crackers, and sugar. Mix together on medium/low heat. Spoon about 2 Tbsp almond butter mixture into each cupcake liner. In small frying pan (or saucepan) melt together the carob chips and milk on low heat. Stir often until smooth. Spoon over top of almond butter cups. Sprinkle graham/coconut mixture on top of cups.
Refrigerate 6-8 hours, enjoy!
or Seed Butter Sauce or as
marinade for veggies or meats
This is a great substitute for dishes used with a peanut sauce. Works with cashew, almond nut butters and pumpkin seed butter. Try with others, as well!
1 Tbsp (15 ml) Coconut Oil
1 Onion, minced
4-6 cloves Garlic
4 Tbsp (60 ml) Nut or Seed Butter
1 Tbsp (15 ml) Brown sugar
1 Tbsp (15 ml) Apple Cider Vinegar
1 Tbsp (15 ml) Dark soy
1 Tbsp (15 ml) Garlic-Chili Flax Oil
1/2 cup (120 ml) Water
Serves: 48 cookies,1 cookie per serving
1 cup almond or cashew butter
1 cup granulated sweetener
1/4 cup Protein Powder
1/2 cup oil
1/2 cup soymilk
1/2 tsp. vanilla
2 cups flour
2 tsp. non-aluminum baking powder
1/2 tsp. salt
1. Preheat the oven to 350° F
2. Beat together the nut butter, sweetener, and protein powder with and electric mixer
3. Beat in the rest of the ingredients until well blended
4. Roll into 48 balls and flatten with a fork dipped in water, making cross marks
5. Bake on cookie sheets for 10 to 12 minutes until browned
Seed Butter Bread
1/2 cup (120 ml) Pumpkin Seed Butter
1/2 cup (120 ml) Maple syrup
1 tsp (5 ml) Flax
2 Tbsp (30 ml) Water
1/4 cup (60 ml) Yogurt
1 1/4 cup (300 ml) Mashed bananas (3 small or 2 large)
1 cup (240 ml) Spelt flour
1/2 cup (120 ml) Buckwheat flour
1/2 tsp (2 ml) Salt
1/2 tsp (2 ml) Baking soda Directions
In one bowl mix flax and water together and let sit few minutes. Mix wet ingredients in with flax and water. In a separate bowl, mix dry ingredients together. Then add dry ingredients to the wet ingredients.
Place mix in an oiled loaf pan and bake at 350°F (180°C) for 35-45 minutes.
|Carob Almond Butter Crispies
1 cup (240 ml) Almond butter
12 drops Stevia Liquid Concentrate
3 Tbsp (45 ml) heaping flax
2 Tbsp (30 ml) Carob powder
2 Tbsp (30 ml) Coconut Oil (or
Essential Balance® Oil)
1 Tbsp (15 ml) Vanilla flavoring
1/2 tsp Sea salt
4 cups Crushed, crisped brown rice cereal
1 cup (240 ml) Chopped pecans
Place the almond butter, stevia, flax, carob, oil, vanilla, and salt in a large mixing bowl. Combine thoroughly. Stir in the crisped rice and pecans. Shape the mixture into 2-inch balls, and serve.
Seed Butter Brownies
1/3 cup (80 ml) Coconut Oil
1 1/3 cup (320 ml) Brown sugar, firmly packed
1/2 cup (120 ml) Pumpkin Seed Butter
1 tsp (5 ml) Vanilla
1 cup (240 ml) Flour
3/4 tsp (3 ml) Baking powder
1/4 tsp (1 ml) Baking soda
1/2 tsp (2 ml) Salt Directions
Melt butter in saucepan. Beat in brown sugar, Pumpkin Seed Butter, vanilla and eggs until well blended. Add flour, baking powder, soda, salt, and blend well. Pour into a 9" x 12" pan (oiled with Coconut Oil). Bake in oven preheated to 350°F (180°C) for 20-30 minutes until toothpick inserted in center comes out clean. If desired, frost with Pumpkin Seed Butter Frosting.
|Pumpkin Seed Butter Cookies
1/4 cup (60 ml) Coconut Oil
1/2 cup (120 ml) Brown sugar, firmly packed
1 medium Egg, beaten
1/2 tsp (2 ml) Vanilla
1/2 cup (120 ml) Pumpkin Seed Butter
1 cup (240 ml) All purpose flour, unsifted
1/2 tsp (2 ml) Baking soda
1/2 tsp (2 ml) Sea salt Directions
In a mixing bowl, cream Coconut Oil and sugar until light. Beat in egg and vanilla. Blend in Pumpkin Seed Butter. In another bowl, mix together the flour, baking soda and salt. Stir gradually into pumpkin seed butter mixture until well blended. Shape cookie on un-greased cookie sheet.
Bake at 375°F for 12-15 minutes or until brown.
Seed Butter Dressing
1 bunch Parsley
1 Tbsp (15 ml) Oil
2 Tbsp (30 ml) Pumpkin Seed Butter
1 1/2 Tbsp (22 ml) Organic lemon juice
1/4 tsp (1 ml) Sea salt
1/2 cup (120 ml) Water (optional)
Blend ingredients in blender and serve over rice or as salad dressing (use remaining 1/2 cup water for salad dressing).
|Nut or Seed Butter - Maple Spread
1/2 cup (120 ml) Nut or Seed Butter
2 tsp (10 ml) Maple syrup
Cinnamon, Allspice, and Nutmeg, to taste
Mix together well. Try it on pancakes, waffles and toast, and as a filling for cinnamon buns.
1 lb (500 g) Spaghettini
8 cups (1920 ml) Broccoli florets
4 Carrots, thinly sliced
7 each 1/2 lb (1 kg) Boneless, skinless chicken breasts
2 Tbsp (30 ml) Coconut Oil
2 Tbsp (30 ml) Ginger, minced
1/2 cup (120 ml) Fresh coriander or parsley, chopped
1 cup (240 ml) Chicken or Vegetable stock
6 Tbsp (90 ml) Apple Cider Vinegar
6 Tbsp (90 ml) Soy sauce
6 Tbsp (90 ml) Pumpkin Seed Butter or Almond or Cashew
2 Tbsp (30 ml) Granulated sugar
2 Tbsp (30 ml) Sesame Oil
3 tsp (15 ml) Chili paste or Hot pepper sauce Directions
In a large pot of boiling water, cook noodles for 5 minutes. Add veggies; cook 2-3 minutes or until tender-crisp. Drain and leave in pot. Whisk together stock, vinegar, soy sauce, pumpkin seed butter, sugar, sesame oil and chili paste. Slice chicken thinly. In large skillet stir-fry ginger and garlic, add chicken (fry 3-5 minutes) then stir in sauce. Bring to a boil. Mix with noodles; sprinkle with coriander. Serve as main course or omit the chicken and serve a side dish.
Sauté onions and garlic in Coconut Oil on medium heat. Add rest of and mix. This sauce is ideal with steamed vegetables, as a vegetable dip, or used in place of peanut sauces.
|If you come up with recipes that you think others would enjoy, please share them with us!|
Almond butter | Almond Haze butter | Brazilnut butter | Cashew butter | Hazelnut butter | Macadamia nut butter | Pistachio butter | Pumpkin seed butter | Sunflower seed butter | Flavored Nut Butters | Walnut Butters | Pecan Butter