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.
Features
Great taste 2022, Natural Nuttiness, Single Origin Almonds
Further Description
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.
Brand
Pip & Nut
Preparation and Usage
Just natural nut oils, stir before use as they can separate.
Allergy Information
Not suitable for Tree Nut allergy sufferers.
Country of Origin
United Kingdom
Manufacturer
Pip & Nut Ltd, The Nest, 2.08 Tea Building, 56 Shoreditch High St, London, E1 6JJ.
Inniscarra, Main St, Rathcoole, Dublin, D24 E029.
Return To Address
Say Hello: Pip & Nut Ltd, The Nest, 2.08 Tea Building, 56 Shoreditch High St, London, E1 6JJ.
Inniscarra, Main St, Rathcoole, Dublin, D24 E029. thekernel@pipandnut.com
Package Type
Tub
Recycling Information
Lid - Recyclable; Tub - Recyclable
Other Information
Full Product Name: Smooth Almond Butter
Storage: Store in a cool, dry place. Once open, eat within 3 months. See lid for best before
Usage: 28 Servings
Additional Information: Carbon Neutral Company* *Learn more about our climate action at pipandnut.com/impact
Recipes
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!
Allergen Information
Contains Almonds, May Contain Brazil Nuts, May Contain Cashew Nuts, May Contain Hazelnuts, May Contain Macadamia Nut / Queensland Nut, Contains Nuts, May Contain Pecan Nuts, May Contain Pistachio Nuts, May Contain Walnuts
Ingredients
Californian Almonds (99.6%), A Sprinkle of Sea Salt
Dietary Information
Suitable for Vegetarians; Suitable for Vegans; No Added Sugar
