Recipes

Almond Butter Recipes

Here is a small list of “Peanut Free” Almond recipes.Please feel free to email us with any recipes that you think we may want to post here.

Spicy Almond Recipe

One of the greatest things about nuts is that they are easy to transport, but sometimes, well, they’re just a little boring. Spice up your next snack mix with this spicy recipe:

1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp powdered ginger
1/4 tsp ground cinnamon
2 tbsp olive oil
2 cups of whole almonds, shelled
1 tbsp sea salt

In a non-stick skillet heat the olive oil and spices over low heat for 3 or so minutes. Place the nuts in a bowl and pour oil mixture over the top, toss and stir. Then, spread nuts into a single layer on a non-stick baking sheet and pop in a oven at 300 degrees for 15 minutes, shaking the tray about every 5 minutes to cook evenly. Remove from oven and sprinkle with sea salt. Let cool two hours. Store in an airtight container.

Almond Butter, Honey, & Cinnamon Sandwich:

1. Redmond’s Peanut Free Almond Butter

2. 12 grain

3. Honey & Cinnamon from your local area if possible.

Our son with peanut allergies eats this for breakfast usually 4 to 5 times a week. He sometimes eats it for lunch or a snack at night.

Almond Butter Cinnamon Rolls:

1. Flat Bread (I prefer multi grain with Flax)

2. Redmond’s Xtra-Crunchy Almond Butter

3. Organic White Himalayan Raw Honey ( or local Honey)

4. Cinnamon

5. Organic shelled Hemp Seeds

Take 1 flat bread spread Redmond’s Almond Butter over entire flat bread. Then take honey and spread down the middle of the flat bread. Next sprinkle Cinnamon and Hemp seeds over everything. After that starting from one end roll up the flat bread as tight as possible. Then take a butter knife and cut 1 inch apart set rolls on one end and sprinkle with hemp seeds. A Great healthy item to eat for a snack or breakfast.

Almond Butter Cheesecake

12 ounces cream cheese, softened

1 cup sugar

1/2 cup Redmond’s Almond Butter

3 eggs

3/4 cup sour cream

1 1/2 tablespoons honey

Blend together first 3 ingredients. Add eggs, one at a time, beating well after each addition. Pour into a buttered and floured 8 inch spring form pan. Bake at 400 degrees for 5 minutes. Reduce heat to 325 degrees and bake 30 minutes longer. While cheesecake is baking, combine sour cream and honey until smooth. Remove cheesecake from oven and spread sour cream mixture evenly over cheesecake. Return to oven for about 10 minutes, until sour cream is set. Cool to room temperature and chill. Makes 8 to 10 servings. Almond Butter To prepare 1/2 cup almond butter, grind 1 cup toasted blanched whole almonds in food processor or blender until coarse in texture. With machine running, add 1/2 tablespoon vegetable oil and continue to process until texture is smooth.

Almond Butter Bread

Yield: 1 Loaf

1 ¾ c Low-fat milk

¼ c Redmond’s Almond Butter

3 1/3 c Whole wheat bread flour

2/3 c Garbanzo (chickpea) bean flour

4 tb Sesame seeds

4 tb Vital gluten

¼ c Date sugar

1 ts Salt

2 ½ ts Yeast

1 ½ c Low-fat milk

3 tb Redmond’s Almond Butter

2 ½ c Whole wheat bread flour

½ c Garbanzo bean flour

3 tb Sesame seeds

3 tb Vital gluten

3 tb Date sugar

¾ ts Salt

2 ts Yeast

7/8 c Low-fat milk

2 tb Redmond’s Almond Butter

1 2/3 c Whole wheat bread flour

1/3 c Garbanzo bean flour

2 tb Sesame seeds

2 tb Vital gluten

2 tb Date sugar

½ ts Salt

1 ½ ts Yeast

LARGE MEDIUM SMALL Follow the directions of your own breadmaker in making this bread. The almond butter, sesame seeds, and garbanzo bean flour increase the protein quality of this bread. Serve it sliced thinly with soups for a complete and nutritious lunch. Nutrition Facts: Based on medium-size loaf, the calories per serving are 183, calories from fat 48. Total fat is 5g, saturated 1g, cholesterol 1mg, sodium 180mg, total carb 29g, dietary fiber 3g, sugars 4g, protein 10g.

Almond Butter Brownies

1/2 c Redmond’s Almond Butter

1 c Sugar

2 Eggs

1 ts Almond extract

1/2 c Flour

1/4 c Cocoa

1 ts Baking powder

1/4 ts Salt

1/2 c Grated coconut

pre-heat the oven to 350 degrees F. Combine the almond butter and sugar. Add the eggs and almond extract: mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased 9-inch square baking pan. Bake for 35 minutes.

Strawberry Almond Butter

1/4 lb Butter

1/2 lb Powdered sugar

1/2 lb Strawberries, hulled

1/4 c Almonds, fine ground

1 ds SaltCream butter with powdered sugar in food processor until light and fluffy. Add strawberries and puree. Add almonds and salt and pulse to mix. Serve with waffles or crepes or on toast.

Chocolate Chip Almond Bread

1 cup warm milk — (110 degrees)

1 1/2 teaspoons salt

2 tablespoons butter or margarine

3 cups bread flour

3 tablespoons white sugar

2 teaspoons active dry yeast

1/2 cup semisweet chocolate chips

1/3 cup slivered or sliced almonds

2 tablespoons unsweetened cocoa powder

1 teaspoon almond extract

=== ORANGE BUTTER ===

1/2 cup butter

1 cup confectioners’ sugar

Zest of a small orange

Add the milk, salt, 2 tablespoons butter or margarine, flour, sugar and yeast into your bread machine in the order recommended by the machine’s manufacturer. Select Basic or rapid setting. Press start. When the display reads 0:00, or the second kneading is about to start, press stop and remove the bread.

Add the chocolate chips, almonds, cocoa and almond extract to the dough. Return to the bread machine and finish the cycle. Serve warm with Orange Butter.

To make Orange Butter: Combine 1/2 cup butter or margarine, 1 cup confectioners’ sugar and the zest of a small orange in a food processor until blended.

This recipe yields a 1 1/2 pound loaf.

Chocolate-Almond Croissants

serves 8

1 can (8 oz.)refrigerated reduced-fat crescent rolls

2 bars (1.55 oz. each) milk chocolate, 1 bar cut into 8 equal pieces

1 box (7 0z.) almond paste (not marzipan)

1 tsp sugar

Heat oven to 375F. Have a baking sheet ready.

Unroll dough;separate wedges. Measure 1 Tbsp. almond paste and divide in half.Press each half into a 1 1/2 x 1 inch rectangle. Repeat 3 times.Place a rectangle on bottom of each wedge. (Wrap rest of almond paste well; freeze for another use). Top almond paste with the chocolate pieces. Roll up dough as shown on package. Place on baking sheet;sprinkle each with 1/8 tsp sugar.

Bake as package directs. Remove to a wire rack to cool slightly. Break up another chocolate bar; put into a 1-qt. ziptop bag. Microwave at 10 second intervals until melted. Snip the top off a corner of the bag and pipe chocolate on croissants. Serve warm or at room temperature.

Anthony’s Almond Butter Match

2 scoops vanilla ice cream

1 to 2 tablespoons Redmond’s Almond Butter

chocolate syrup

any kind of sprinkles you like

Take all ingredients and mix all together.

I’m seven years old and I love it!!!….Anthony Beach