Pip & Nut Smooth Almond Butter 450g

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.

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

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

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,
118 Commercial Street,
London,
E1 6NF.

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

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

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

Jar

Lid - Recyclable

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

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%), A sprinkle of Sea Salt

Suitable for Vegetarians; Suitable for Vegans; No Added Sugar