There are many ways to love sprouted almond butter. Here are a few of our favorite:
1) Drink Creamy or eat Crunchy straight out of the jar.
2) Creamy Alchemy or Naked Creamy dipped in a banana or apples, drizzled on berries, and endless other fruit salad combinations.
3) Kraut Nut Butter sandwiches. To our knowledge, this is a TPS original! Grab your favorite kraut – Farmhouse Culture is a good choice available most anywhere in the U.S. – and your favorite toast – preferably using sprouted or fermented bread. Enjoy the complimentary savory flavor, moisture boost, and zing of life that the kraut adds to the nut butter and bread, and digest everything even more easily!
4) Sprouted almond butter and honey sandwich – add sea salt to help melt the honey!
5) In granola with milk or yogurt and fruit/jam for a deeply satisfying parfait.
6) On ice cream or over chocolate to ground down your sweet tooth.
7) Nut milks: instead of spending a ton of money on less-than the freshest and best quality nut milk, make the highest quality of your own! Add 1 tbsp Naked Creamy or Creamy Alchemy (or even Ostara coconut butter or Cocotella!) per 8 oz of water (more or less to taste), shake in cocktail shaker or blend in blender, and voila! Yumsauce.
8) Lale, our Operations, Sales, and Marketing Alchemist, came up with these awesome recipes:
Winter squash, sprouted almond mylk, and curry soup
1.5 cups of winter squash of choice
1 medium red onion
2 tbsp avocado oil or olive oil
6 garlic cloves
6 cups hot water
1 tablespoon of our Naked Creamy sprouted almond butter
1.5 TBSP ginger powder
1.5 TBSP curry powder
1.5 TBS cinnamon powder
¾ tsp Himalayan pink salt
½ tsp black pepper
1 medium sized apple
Chop and peel butternut squash, set aside
Chop medium onion, set aside
Add 2 TBSP olive or avocado oil to a large pot
Sauté 1 diced medium onion in the pot for 4 minutes or until translucent
Add 6 minced garlic cloves to the pot
Add butternut squash to the pot
Stir to combine and let it all cook for 3 minutes
Add 6 cups of hot water to the pot
Let the soup come to a boil and then reduce the heat and let it simmer for 20 minutes.
While the soup is simmering, chop the apple. Add the apple and the Naked Creamy to a BPA-free blender.
When the soup is done, transfer the soup from the pot in batches to a BPA-free blender to blend the soup until it is silky smooth.
Creamy baked winter squash bowl with broccoli and chipotle sprouted almond sauce
Baked winter squash: 1 small butternut squash, or any winter squash, or carrots, or parsnips, or beets, or a combination
1 tablespoon coconut oil or ghee
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon Himalayan salt or sea salt
1/2 teaspoon black pepper
1 head broccoli
1/4 cup chopped green onion
2 teaspoons white sesame seeds
Sprouted almond sauce:
2 heaping tbsp The Philosopher’s Stoneground sprouted almond butter (Naked Creamy and/or Naked Crunchy)
1 tablespoon nutritional yeast or cashew butter, tahini, or sprouted watermelon seed butter
1 teaspoon apple cider vinegar
1/8 teaspoon chipotle chili powder
1 garlic clove, crushed
1 tbsp hemp seeds
3-4 tablespoons water, or more, as needed
1 teaspoon coconut aminos
1 tablespoon miso paste (recommend Miso Master: chickpea miso or South River Miso: azuki bean miso)
To prepare the squash: peel, deseed and cut into 1/2-inch cubes; toss with melted coconut oil or ghee, salt, pepper and herbs. Bake for 25-30 minutes at 375°F (190°C), or until each piece is tender all the way through (test one with a fork).
Cut the broccoli into bite size pieces and steam for 7-8 minutes or until vibrantly green and slightly tender.
To make the sprouted almond butter sauce: blend everything together until smooth, adding as much or as little water as you like.
Place squash and broccoli on a plate or in a bowl, drizzle with your sauce, then sprinkle on green onion and sesame seeds.
Quick sprouted almond butter cookies (raw and vegan)
1 cup sprouted almonds or any other sprouted nut or sprouted seed
1/2 cup The Philosopher’s Stoneground sprouted almond butter (any flavor works!)
1 cup pitted Medjool dates or dried figs
2 teaspoons vanilla powder, vanilla paste scrape fresh from the bean, or vanilla extract
1 teaspoon fresh lemon juice
In a food processor, grind the sprouted almonds into a rough flour. Add the rest of the ingredients and process until you have a thick dough that clumps together. Roll your dough into balls, then flatten into cookies. Sprinkle with some sea salt if you like. Keep in the fridge for up to 10 days. But trust me: they’ll disappear much faster than that 😊
Sprouted almond butter and berry jam sundae
serves 1 or 2
2 chopped, frozen bananas, or steamed and frozen cauliflower/ zucchini (if IBS sensitive)
3 tablespoons pea protein or any other protein powder
3 heaping tbsps of Ostara Foods Coconut Butter
¼ cup to ½ cup water
¼ teaspoon vanilla powder, vanilla paste scrape fresh from the bean, or vanilla extract
1/4 cup berries
1 teaspoon chia seeds
1-2 tablespoons The Philosopher’s Stoneground sprouted almond butter (any flavor works!)
To make the jam: mash the berries into a chunky puree with a fork, then stir in the chia seeds and let it sit for 10-15 minutes so it can get jammy!
To make the ice cream: blend all ingredients together. If it’s too thick, add more coconut milk. The consistency should be just like creamy, delicious soft serve.
Assembly: scoop half the ice cream into a bowl, then add half the jam and sprouted almond butter. Repeat. Enjoy! Top with berries and coconut flakes.
Hot cacao with cinnamon, coconut, and dates
serves 1 or 2
2 cups ginger tea (or just hot water)
1 tablespoon Ostara Cocotella
1/2 teaspoon cinnamon power
1/4 cup Ostara Coconut Butter
1/4 cup dates, dried figs, dried mulberries or raisins. Try golden berries for a tangy twist!
Blend everything until smooth and pour into a mug.
Lemon and fig “cheezecake”
1 cup sprouted pecans or sprouted nuts/ sprouted seeds of choice (do not use pumpkin seeds, they get too thick)
1 cup raisins or any other dried fruit of choice
1 cup cashews
1 cup Ostara Coconut Butter
1/3 cup melted coconut oil or melted cacao butter
1 cup dried figs- you can even use any fresh fruit of choice, like persimmons, or blueberries!
Juice of 1 lemon (optional, adds a tangy twist!)
1/2 cup water, as needed
1/4 cup maple syrup, coconut nectar, or date syrup
Fresh sliced figs
To make the crust: process the sprouted nuts/ seeds into a rough flour in your food processor. Add the dried and process until everything begins to stick together. Press into the bottom a small spring form pan.
To make the cheesecake: blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy. Scoop onto your crust and spread evenly. Put in the fridge, covered for 1-2 days so the flavors can develop. Garnish with the fresh figs and enjoy with ones you love!
Mint Chocolate Patties
serves about 12
1/3 cup Ostara Coconut Butter
1/3 cup cashews
1-2 tablespoons melted coconut oil or melted cacao butter
2-3 Tb maple syrup, coconut nectar, or date paste
Handful or two of fresh mint leaves
Pinch of sea salt
1/3 cup + 7 tablespoons of Ostara Cocotella
Pinch of salt
1/4 tsp cinnamon and cayenne (makes it sooo much better)
Blend all ingredients from the mint patty list together until smooth. Pat into flattened balls (patties) with your hands and set them in the freezer for maybe 30 minutes.
Next, process all the ingredients from the second list together until smooth – raw chocolate! So good!
Finally, dip each pattie in the chocolate sauce and watch them harden almost immediately. Eat ’em up!
Red kuri squash soup with cumin, coriander, and coconut
1 (2 lb) red kuri squash, or pumpkin, or any other winter squash
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
1/2 teaspoon chipotle powder
1 tablespoon coconut aminos
1 tablespoon rice vinegar
1.5 cups Ostara Coconut Butter
1 cup of filtered water
2 garlic cloves, crushed
1 tablespoon chunk ginger
3 cups (or more) vegetable broth or bone broth, depending on your preference
1/2 cup sprouted walnuts (optional)
Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency; serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!
Tell us how you currently enjoy or can envision loving sprouted almond butter in the comments below! Spread the love.