Pip & Nut Smooth Almond Butter 450g

£8.50 £1.89 per 100g
1 IN STOCK 
Just-roasted.
We roast, then mill straight away to release the flavour.
Almonds from California with love!
Almonds sourced from a single origin.
No palm oil here.

We're all about almond better.
Better nuts. Better taste. Better business. From over fifty almond varieties in california, we've selected just four that work perfectly in our almond butter. We then carefully roast and mill them in the uk. Whether you're a porridge swirler or a toast topper we know you'll love every drizzle & drop.

Protein contributes to the maintenance of muscle mass. Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.

Features

Great taste 2020, Classic roast, No palm oil, Source of protein, High in fibre and mono-unsaturated fats

Further Description

Enjoy as part of a varied & balanced diet and a healthy lifestyle

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,
118 Commercial Street,
London,
E1 6NF.

Inniscarra,
Main St,
Rathcoole,
Dublin,
D24 E029.

Return To Address

Say Hello:
Pip & Nut Ltd,
The Nest,
118 Commercial Street,
London,
E1 6NF.

Inniscarra,
Main St,
Rathcoole,
Dublin,
D24 E029.
thekernel@pipandnut.com

Package Type

Jar

Recycling Information

Lid - Recyclable

Other Information

Full Product Name:
Smooth Almond Butter

Storage:
Store in a cool, dry place. Once open, eat within 3 months (easy!).
See Lid for Best Before Date.

Usage:
30 Servings

Origin:
Made in the UK

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 Nuts

Ingredients

Californian Almonds (99.6%), A sprinkle of Sea Salt

Dietary Information

Suitable for Vegetarians; Suitable for Vegans; No Added Sugar

Nutritional Data

Typical ValuesPer 100gPer 15g serving
Energy (KJ)2384358
Energy (kcal)57787
Fat52.3g7.8g
of which saturates4.1g0.6g
mono-unsaturates32.9g4.9g
polyunsaturates12.9g1.9g
Carbohydrate5.9g0.9g
of which sugars5.1g0.8g
Fibre10.9g1.6g
Protein20.9g3.1g
Salt0.40g0.06g
Contains 30 (15g) servings