Almond Butter Recipes

Almond Butter Recipes

Rainbow Chicken Salad with Almond Honey Mustard Dressing

Author: Pinch of Yum (read more here)

Serves: 4

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Picture from pinchofyum.com

For the Salad

* 2 teaspoons olive oil
* 8 ounces boneless, skinless chicken breasts sliced into thin pieces
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 teaspoon chili powder
* 2 cups grapes, halved
* 1 cup fresh blueberries (strawberries, mulberries or peaches work, too!)
* 3 cups curly lettuce, chopped
* ½ cup feta cheese
* ½ cup almonds, chopped or crushed

For the Dressing

* 3 tablespoons almond butter
* 1 tablespoon olive oil
* 2 tablespoons freshly squeezed orange juice
* 3 tablespoons water
* 1 tablespoon stoneground mustard
* ½ tablespoon raw honey
* ¼ teaspoon salt, more to taste
* ½ teaspoon garlic

Instructions

1. Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.

2. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.

3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.


Flour-less Almond Butter Cookies

Makes 18 cookies

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Ingredients:

* 1 jar Realicious Almond Butter
* 3/4 cup packed brown sugar
* 1 Tbsp ground flaxseed
* 1 egg
* 1 tsp baking powder

* 1 tsp vanilla
* 1/4 tsp salt

Instructions:

1. Preheat oven to 175 degrees C (350 degrees F).

2. Combine all ingredients and stir very well.

3. Roll cookie dough into 1-1/4 inch balls. Place on ungreased cookie sheet 2 inches apart. Press down slightly using the back of a fork.

4. Bake for 12 minutes. Cookies might look underbaked but that’s okay.

5. Cool on cookie sheet for 10 minutes. Do not try to remove them as they are very soft at this point. Carefully transfer cookies to a cooling rack to cool completely.


Almond Butter Chocolate Chip Oatmeal Cookies

Makes about 2 dozen

Recipe adapted from She Knows Food & Recipes.

oatmeal-chocolate-chip-cookie

Ingredients:

* 1/2 cup packed brown sugar
* 3/8 cup sugar
* 1/4 cup (1/2 stick) unsalted butter, softened
* 2 eggs
* 1/4 teaspoon vanilla extract
* 1 jar Realicious Almond Butter
* 1 cup whole wheat flour (for a gluten-free alternative, use oat flour (simply grind oats in a food processor until fine))

* 1 cups oat
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1 cup semi-sweet chocolate chips

Instructions:

1. Heat oven to 175 degrees C (350 degrees F). Combine sugars and butter and beat at medium speed until well blended. Add eggs and beat after each addition, until well incorporated. Add almond butter and vanilla, beating until smooth.

2. In a separate bowl, combine flour, oats, baking soda, cinnamon and nutmeg. Add oat mixture to wet ingredients and blend until just incorporated. Stir in chocolate chips. Drop generous tablespoonfuls 3 inches apart onto baking sheets. Bake for 10 minutes or until just beginning to brown. Cool on baking sheets then transfer to wire racks.


Spanish Almond Chicken

Serves: 4

Recipe adapted from She Knows Food & Recipes.

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Divine. Almond butter makes this Spanish dish creamy, rich and unique.

Ingredients:

* 1/4 cup olive oil
* 1 small onion, halved, thinly sliced
* 1 carrot, finely diced
* 2 cloves garlic, thinly sliced
* 250 grams (8-ounce) sliced mushrooms
* Salt and freshly ground black pepper to taste
* 500 grams (1-pound) boneless skinless chicken breasts, cut into bite-sized pieces

* Pinch of saffron (optional)
* 1/2 cup light white wine
* Juice and zest of a small lemon
* 1/2 cup water
* Pinch of ground cloves
* Pinch of ground ginger
* 1/2 teaspoon dried thyme
* 1/2 cup Realicious Almond Butter
* 4 cups baby spinach
* Toasted sliced almonds
* Fresh chopped parsley

Instructions:

1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot, garlic and mushrooms and cook, stirring often, for 3 minutes. Season with salt and pepper and continue to cook, stirring for 2 more minutes.

2. Add chicken and cook, stirring, until chicken is just cooked through. Meanwhile, dissolve saffron in white wine. Add wine, lemon juice and zest, and water to chicken, stirring to combine. Bring to a simmer.

3. Stir in cloves, ginger, thyme and almond butter. Bring to a simmer and let cook for 5 minutes. Add spinach and cook, stirring, until spinach is wilted. Reduce heat to medium-low and let simmer for 10 minutes to combine flavors.

4. Serve over rice – hot, garnished with toasted sliced almonds and parsley.


Flourless Almond Butter Chocolate Chip Muffins (Gluten-Free)

Makes 8 muffins

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Ingredients:

* 1/2 cup Realicious Almond Butter
* 1 ripe banana
* 1 egg
* 1/4 cup honey
* 1/2 cup rolled oats
* 2 Tablespoons ground flaxseed

* 1 teaspoon vanilla extract
* 1/2 teaspoon. baking soda * 1/4 -1/2 cup chocolate chips

Instructions:

1. Pre-heat oven to 190 degrees C (375 degrees F).

2. Using a blender or food proessor, blend all ingredients except for the chocolate chips until smooth. Stir in 1/4 cup chocolate chips.

3. Divide batter evenly and pour into muffin pans. Top with extra chocolate chips.

4. Bake for 10-12 minutes or until an inserted toothpick comes out clean. Allow muffins to cool in pan for 10 minutes before removing.