Pip Nut Smooth Almond Butter Jar 225g

Brand

Pip & Nut

Features

Absolutely no palm oil or added sugar, A natural source of protein, High in monounsaturated fats, Dairy and gluten free, Suitable for vegans and vegetarians

Pack Size

225

Unit (free text)

g

Ingredients

Hi-Oleic Almonds (99.5%), Sea Salt,

For allergens, see ingredients in bold

Email Helpline

thekernel@pipandnut.com

Web Address

www.pipandnut.com

Nutritional Claims

A natural source of protein

High in monounsaturated fats

Absolutely no added sugar

Health Claims

Replacing saturated fats in a diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels as part of a varied and healthy diet

Company Name

Pip & Nut Ltd.

Usage Other Text

16 Table Spoon Servings

Social Media

Instagram, Facebook and Twitter: @pipandnut

Manufacturers Address

Pip & Nut, The Nest, 118 Commercial Street, London, E1 6NF.

Preparation and Usage

Pip's Top Tip: Stir before use as the oil can naturally separate.

Storage

Store in a cool, dry place. Once open eat within 3 months (easy!)

Further Description

Find Pip & Nut on Instagram, Facebook and Twitter: @pipandnut, #naturalnuttiness

Return To

Pip & Nut, The Nest, 118 Commercial Street, London, E1 6NF. thekernel@pipandnut.com

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: ½ tsp bicarbonate of soda (baking soda) ½ 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!

Regulated Product Name

Smooth Almond Butter

Company Address

The Nest, 118 Commercial Street, London, E1 6NF.