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!
Stuffed French Toast recipe for stuffing nut butter, not cream cheese. Very versatile and great for slowing the carbs in the bread from turning to sugars.
Take 2 pieces of bread (multigrain), and spread nut butter between the slices like a sandwich. Cut sandwich in half. Put in shallow bowl that has a mixture of 1 beaten egg (or liquid replacement) and an ounce or 2 of water, or milk of choice.(Almond’s good).Turn to coat both sides.

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.
Unique- Futters Pistachio Butter topped with pears and/or berries (any kind)
Unusual but for Brazilnut butter lovers. Futters Brazil nut topped with coconut and apricots
Great way to use Futters Macadamia butter. Can be used savory as well. Chopped stir fried veggies on top. The macadamia butter is like a cream/butter when mixed with veggies.
Pineapple pieces go well for a sweeter combo.
Futters Sunflower Seed butter with cranberries, coconut, or raisins and chocolate chips like a trail mix.
If you’re addicted to syrup on your french toast, try drizzling a small amount or use our Agave Nectar.

This is a great breakfast that really holds you until lunch.

Great 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

.Just put the cashew butter and pure cold water in a blender and mix until frothy. The following Pumpkin Pie recipe comes out “fantabulous”.
1 cup of the cashew butter mixture in the blender a 1 to 1 mixture (do this first) Keep in blender
16 oz. pureed cooked sweet potato, pumpkin, butternut/banana/acorn etc.squash. We put this all in the blender with our cashew cream, so our pumpkin mixture turns out pureed anyways. We did a mixture of those squash bought from our farmers market. You could use a 15 oz. can of ready made pureed pumpkin or sweet potato instead.
3/4 cup sugar. (We used 1/2 dark brown 1/2 reg.)
1/2 tsp ground nutmeg
1/4 tsp of cinnamon, 1/4 tsp allspice or whatever you like in pumpkin pie (some like ginger)
1 tsp. vanilla extract
2 eggs
pie shell (a deeper dish type). We used both, a frozen shell and tried a graham cracker crust we made with graham crackers and nonhydrogenated shortening like Earth Balance™ . Both came out excellent.

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.
We made 2 pies with the same recipe, just added 1 egg, 1 cup more of pumpkin/potato mixture and 1/2 cup more cashew butter mix and the pie shells don’t have to be so deep.
The blender water & cashew butter makes great substitutes for dairy cream in soups, smoothies and other recipes.
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!
Gluten 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 agave.

1 cup Futters Organic Raw Almond Meal more info
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, apples, pumpkin (adjust) for texture & a bit of sweetness.
Flourless 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 for these.
1 cup smooth Futters Nut Butters
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract (optional)
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350F. Line a baking sheet with parchment paper.This is key!
In a large bowl, beat together all ingredients until smooth.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.Optional, Add dried fruit, few chocolate chips, coconut or a few chopped nuts on top of cookie
Bake for about 10-13 minutes at 350 F, until golden brown at the edges.
Cool on pan before removing to wire rack to cool completely.
Makes 2 dozen.

Futters Fillo Favorites – My personal favorite (can be seen on YouTube- 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 this recipe.
Futters Pistachio Butter, cherries (frozen if not in season) or raspberry jelly or ripe diced pear
or Futters Almond or Hazelnut Butter and diced apples or slightly fried apples, & cinnamon
Fillo dough (whole wheat or regular found in freezer section in grocery stores)
spray canola or other oil
optional sweetener
1. Spray mini muffin tin with oil
2. Drape very small piece of fillo into each muffin cup, enough to line the bottom and go up the sides, spray a touch of oil on them.
3. Take a small amount of Futters Nut Butter (end of teaspoonful) and the other ingredients you want to combine. If you like sweet, put some (honey or whatever sugar you use sparingly) on top.
4. Layer another small amount of fillo and close it off. Pinch the sides together. If you put enough fillo that a lot comes up the sides, don’t bother with more, just pinch that shut over the top of the ingredients to close. Spray the top with oil slightly so it’ll brown.
Put in preheated 350° oven for 12 minutes. Take out, Let cool.
They should pop out easily and be slightly browned on top.

Pistachio Butter can be combined with chopped onions and mushroom for an appetizer version.
Any of Futters Nut Butters can be combined with chocolate for a melted Fillo version also!

(New!) 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 veggies
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.
One of 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.
Curried macadamia rice
6 tb Butter or comparable amt.of oil
1/2 cup Onion; chopped
1/2 cup Raw rice (for this recipe a faster cooking rice)
1 tb Curry powder
1/2 cup Raisins
1/2 cup Chicken or Vegetable broth
1/4 cup Macadamia nut butter

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.
Yield: 4 Servings

Holiday or Anytime Treats
This recipe is very versatile and looks great.

for details and variations, go to Holiday Treats

Walnut Hummus This recipe uses our walnut butter, it serves 24 as appetizers, easily cut to accomodate fewer.
1/3 cup Walnut butter
1 garlic clove, quartered
1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon pepper
6 6-inch pita bread, cut into eighths, toasted
Directions: Combine garlic, chickpeas, orange zest, orange juice, salt and pepper in in food processor, add walnut butter and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
Serve hummus in small serving bowl alongside toasted pita bread or with crudités.
Optional Ideas: Use leftover hummus as bread spread in a sandwich or with tabboulleh and grilled or roasted vegetables for a complete vegetarian meal.

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
Futters Chocolate Almond, Chocolate Hazelnut, Chocolate Cherry Hazelnut or Chocolate Cherry Almond Hazelnut Butter, is room temperature, and the cake is cool & just spread it on. If needed, thin the portion of nut butter with a little water.

Pistachio 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
(or any other fish filets such as tilapia)
Mix together to form a paste:
2 cloves fresh garlic – chopped
juice of 1 to _ fresh lime
2 T Futters Nutter Pistachio Nut Butter
2 T chopped fresh herbs (parsley, basil or whatever you prefer)
Preheat oven to 425. Spray foil baking pan with nonstick cooking spray. Put salmon in pan and season the salmon with salt and pepper. Bake for about 10 minutes. Spread pistachio paste on salmon and put under broiler about 5 minutes (watch carefully so that topping does not burn).
Serve and enjoy!

Stuffed 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
thoroughly heated.
Makes 20 appetizers.
This was contributed from chef Peter Nye
Almond Butter on Game (Adaptable for Vegans-Veggies worked well also)

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 til thick.
2) Roast bird (350°), basting with mixture every 15 minutes for 1 hour.(Veggies -less depending on thickness)
3) Cover the last 15 minutes with Futters Almond Butter.

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
2 cups chicken broth or vegetable broth
1/2 cup low carb milk or milk substitute
4 tablespoons Futters Almond Butter
1 tsp. chopped fresh ginger
1 tsp. soy sauce
1 tablespoon honey substitute
2 tablespoons chopped scallions – optional
salt & pepper to taste
Wood skewers soaked in water

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.

Vegan Mock Cheesecake
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.

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.
Real Pistachio Pudding
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.
Mock Peanut Sauce
11/2 cup Futters Cashew Butter (preferably organic)
1/4 cup dates
1/2 cup orange juice (preferably fresh)
1/4 cup Soy sauce or Nama Shoyu (unpasteurized soy sauce)
1/4 cup almond butter
Combine in blender and blend til creamy

Mock Whipped Cream
1/2 cup Futters Cashew Butter
1/4 cup orange juice (preferably fresh)
dates to sweeten (about 1 tbsp)
drop of vanilla or almond extract
Blend all in bender to desired consistency, scraping sides to turn cream over. Add water if too stiff, continue til smooth and use immediately. Good for healthy frosting for…

Sunflower Muffins
1 cup Futters Sunflower Seed Butter
1 cup flour (preferably pastry)
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1 egg
1/4 cup veg. oil
3 tbsp honey (add more if you like sweet muffins)
1 cup milk (soy, almond, rice grain, etc)
Preheat oven to 375°.
Grease or line muffin tins. In large bowl combine flours, baking powder and salt.
In small bowl combine beaten egg, oil, honey, milk. Add seed butter.
Add to dry ingredients just enough to blend.
Add extra shelled sunflower seeds if desired or anything else like dried fruit or berries. Divide among the muffin cups.
Bake about 25 minutes or until top springs bake when touched. Remove. Refrigerate if you used fresh fruit. Anytime if you use an aluminum pan and no liners, take muffins out so fruit doesn’t oxidize (change color)
Makes about 9.

Pumpkin or Squash Soup
1 can (14-16 oz.) pumpkin puree or freshly roasted butternut squash
2-3 cups water
1/4 cup each of small diced potatoes and not as small green pepper, celery, and carrots
3 Tbsp Futters Cashew Butter

1 not-overly ripe banana, sliced into small pieces
1 small apple diced
salt and red pepper to taste

Put all ingredients up to banana, in a pot and cook til desired softness of vegetables. Add bananas, apples and herbs/spices last.
This soup is slightly creamy, slightly sweet and a great way to get the vitamins that keep your skin looking good. (Some have suggested using Futters pumpkin seed butter in a pesto swirled on the top for an added boost)

Holiday Treats
This recipe is very versatile and looks great.

for details and variations, go to Holiday Treats

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.

Sunflower Crackers
1 cup flour (recipe called for white flour)
3 tablespoons seed butter
2 tablespoons oil
3 tablespoons water
salt to taste
Combine ingredients, gradually adding water to make a dough. Knead and roll on floured surface 1/8″ thick. Bake at 325° about 10 minutes til browned.

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
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 cup Futters Hazelnut Butter (our choice)
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 tsp vanilla extract
1 12-oz package semisweet mini choc. chips (2 cups)
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours.

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
These 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.

White Chocolate Hazelnut Cookies
10 tablespoons butter, room temperature
2 cups whole wheat flour
1 cup Futters Nut Butters™ Hazelnut butter (8-oz. jar)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup brown sugar, packed
2/3 cup sugar
2 eggs, jumbo, or 1/2 cup
2 teaspoons pure vanilla extract
2 1/2 cups white chocolate chips

1. In a mixing bowl, sift flour, baking soda, salt, and baking powder. Mix together.
2. In a separate mixing bowl, beat butter for 30 seconds.
3. Add nut butter, brown sugar, and white sugar. Beat until fluffy, about 2 minutes.
4. Add egg and vanilla extract. Beat well, about 3 minutes.
5. Combine flour mixture with batter mixture. Beat until well combined. Batter should be stiff but not sticky. Fold in chocolate chips.
6. Scoop with large ice cream scooper and place on parchment paper-covered cookie sheet.
7. Chill in refrigerator for 1 hour (optional).
8. Bake 20 minutes at 325 degrees or until edges are brown and center is baked through.
Preparation time: 45 minutes Cookies: 12

For Double Chocolate Almond Butter Cookies
use Futters Almond Nut Butter and instead of white chocolate chips use 1 cup milk chocolate chips and 1 cup semi-sweet..

This recipe was just given to us from one of our most appreciated customers. It’s light and delicious, and the secret she says is to double cookie sheet. (Put one cookie sheet with the cookies on an empty one, preferably one that doesn’t nestle into it, so there is a little air space) and the bottoms of the cookies won’t brown too fast, allowing the top of the cookie to get done at the same time. Thank you to: Ruth Holst, Highland Park, IL

Cashew Nut Butter Cookies
1/2 cup shortening
1/2 tsp vanilla
1/2 cup sugar
1/2 cup brown sugar
I egg, beaten
1/2 cup Futters Cashew Nut Butter or any of our butters. We’ve used our raw Pistachio Butter for this and put dried cherries on top, looks great
1 1/2 cups flour
pinch tsp salt
1 tsp baking soda
Preheat oven to 350°. Cream shortening, vanilla, and sugars. Add egg and nut butter and beat well. Mix flour, salt, and baking soda and add to batter, mixing thoroughly. Form tiny balls in palm of hand and place on greased cookie sheets. Flatten with a fork. Add a few cashews on top of the Cashew Butter cookies for an extra great look & taste.. Bake 10-11 minutes.
Vegetarian West African Soup
Packed with fiber but tastes almost creamy.
Start with cashew or almond, venture to stronger varieties if you want.
2/3 cup Futters Nut Butter
2 teaspoons vegetable oil
2 cups chopped onion
6 cups (I-inch) cubed peeled sweet potato
Use other vegetables on hand – Green tomatoes, carrots, cauliflower, zucchini, even cabbage with or instead of the potatoes (less carbs)

1 tablespoon ground cumin
1 teaspoon black pepper
1/4 teaspoon salt
Other spices like Raj Rub Indian mix of tumeric, coriander, fenugreek, cloves, cinnamin, cloves, nigella seeds, & coconut combo works well also.

2 (15 1/2 ounce) cans chickpeas (garbanzos) drained
2 (14 1/2-ounce) cans vegetable broth
I (28-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional) before serving
Saute onions in oil til slightly browned. Add Futters Nut Butter of your choice, potato and vegetables, and the rest of the ingredients and bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato or hardest veggie is tender. Garnish with parsley, if desired.
8 servings 1 1/2 cups each

Banana & Nut Butter Smoothie
2 large ripe bananas
10 Ice cubes
1 Tbsp (15 ml) Honey
1/2 cup (120 ml) Milk (Soy/Rice/Almond)
1/4 cup (60 ml) Nut Butter
1 Tbsp (15 ml) Flax Seeds
Cut bananas into chunks and put into blender with other ingredients. Blend to a purée.

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.

Nut Butter Rollups See our demonstration on You Tube
This is one versatile recipe. The base is a crepe for sweeter treats or a burrito like skin for a less sweet sandwich type meal.
1 base (example: whole wheat tortilla)
for rich taste-2 tbsp cream cheese or the yummy “Better Than Creamcheese” soy based nondairy substitute by Tofutti
2 tbsp nut butter
chopped fruit

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
Pistachio Nut Butter, cherries and opt. chocolate shavings for a spumoni like taste
Almond Butter, apples, and cinnamin
Hazelnut Butter, bananas, chocolate chips
Macadamia Nut Butter, pineapple, coconut for a tropical treat
Cashew Butter, apricot, allspice
Brazilnut Butter, cranberries, orange zest

Oatmeal 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.
Almond 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.
Vegan 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!
Nut 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
Nut Butter Cookies
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
Banana-Pumpkin 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.
Pumpkin 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
3 Eggs
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.
Pumpkin 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.
Szechwan Chicken Noodles
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.
1 cup (240 ml) Rolled oats
1/2 cup (120 ml) Carrots, grated
1 cup (240 ml) Alfalfa sprouts
1/2 cup (120 ml) Onions, chopped
1/2 cup (120 ml) Sunflower seeds, toasted
2 Tbsp (30 ml) Sesame seeds
1/2 cup (120 ml) Pumpkin Seed Butter
2 Tbsp (30 ml) Flax
1/4 cup (60 ml) Water
1/4 tsp (1 ml) Salt
1 tsp (5 ml) Miso
2 Tbsp (30 ml) Water
2 Tbsp (30 ml) Coconut Oil
Herbs of your choice (e.g. Italian, basil, parsley, marjoram) to taste

Mix Flax and 1/4 cup of water a bowl and let sit for a few minutes. In a separate bowl mix miso and 2 Tbsp. of water. Toast sunflower seeds in dry frying pan over low-medium heat; stirring constantly until browned. Remove from pan and set aside. Add to medium sized bowl, Pumpkin Seed Spread, carrots, rolled oats, onions, sprouts, sunflower and sesame seeds, sea salt, and herbs. Add both liquid mixtures to vegetable mixture; mix well, using hands. Form into 1/2 “(1 cm) thick patties. In frying pan over medium heat, melt 2 Tbsp Coconut Oil. Cook patties until crispy and golden brown. To prevent sticking use more Coconut Oil. Yield 6-8 patties.

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