Pip & Nut Smooth Almond Butter 425g

Pip & Nut Smooth Almond Butter 425g is a deliciously moreish blend of freshly roasted almonds, expertly crafted into a silky-smooth almond butter. It's made from a sprinkle of sea salt that complements the specially selected Californian almonds. Stock up your cupboards with a 425g tub of Pip & Nut Smooth Almond Butter, ready to brighten your breakfast every day.

For almond butter lovers who get through a jar too quickly, our 425g tub is made for you. Stock up your cupboard ready to brighten your breakfast everyday.

Natural Nuttiness, No Palm Oil

For almond butter lovers who get through a jar too quickly, our 425g tub is made for you. Stock up your cupboard ready to brighten your breakfast everyday.

Pip & Nut

Just natural nut oils, stir before use as they can separate.

Not suitable for tree Nut allergy sufferers.

United Kingdom

Pip & Nut Ltd.,
The Nest,
2.08 Tea Building,
56 Shoreditch High St.,
London,
E1 6JJ.

Say Hello:
Pip & Nut Ltd.,
The Nest,
2.08 Tea Building,
56 Shoreditch High St.,
London,
E1 6JJ.
thekernel@pipandnut.com.

Tub

Lid - Recycle; Tub - Recycle

Full Product Name:
Smooth Almond Butter

Storage:
Store me: In a cool, dry place.
Eat me: Within 3 months of opening. Best before date is on the lid.

Usage:
28 Servings

Get creative in the kitchen! Try in a Blueberry and Almond Breakfast Muffin. You'll need:

80g almond butter
200g Greek yoghurt
1 large ripe banana, cut into chunks
1 large egg
1 tsp vanilla extract
120g light brown sugar
220g plain (all-purpose) flour
50g rolled oats
1 tsp baking powder

For the topping:
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
65g blueberries
75g medjool dates, pitted and chopped
For the Topping:
2 Tbsp light brown sugar
50g flaked (slivered) almonds
2 Tbsp seeds, such as sesame, poppy, pumpkin or sunflower

Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.

Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon.

Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.

Bake for 20-25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container. Makes 12-14.

Enjoy!

Contains Almonds, May Contain Nuts

Californian Almonds (99.6%), Sea Salt

Suitable for Vegetarians; Suitable for Vegans; No Added Sugar