You may have noticed from a few of my recipes, or Facebook posts that I love almond butter. This week has been no exception, and I have been having it on everything. Some of my favourite ways to use it is in a smoothie, spread on banana or apple slices, eaten straight out of the jar, stirred into noodles and then add vegetables on top, stirred into porridge, mixed with Fage 0% yogurt. It’s uses are endless.
Apart from tasting amazing, it has some great benefits too. It is good for the heart as it is high in monounsaturated fats, which reduce cholesterol levels, which in turn lowers your blood pressure. It will satisfy a sweet craving, without spiking your blood sugar and leaving you to crash later.
It is made the same way as peanut butter, it is simply crushed whole almonds with a layer of oil on top. It is well documented how much better almonds are over peanuts too (they are high in calcium and protein). Also, people who are allergic to peanuts, can usually eat almonds, as they are not nuts.
You can find almond butter in most health food stores, like Holland and Barrett, and you can even find it in some supermarkets. It is also VERY easy to make yourself, which is good, because it is not the cheapest thing to buy (but worth the price I think).