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almond butter

almond lover’s hummus

by Jackie Newgent  |  June 26, 2017  |  0 Comments
You’ll adore my new velvety, contemporary take on hummus. I do! It keeps the traditional chickpeas, lemon and garlic of classic Middle Eastern hummus, then goes uniquely “almond-forward” from there. You’ll find almond butter, sliced almonds and almond milk! The most intriguing part of this hummus is the almond milk since you’ll simmer it to create a rich almond milk reduction, enhancing the dip’s creaminess and nuttiness. I love almond milk’s versatility! Serve this almond lover’s hummus with crudité and whole grain pita or pita chips as a nutrient-rich snack or party dip. (Hint: Make it for Meatless Monday and enjoy as a plant-based way to punch up protein intake.) It’s memorable! Why it’s better for you? Traditional hummus and...
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double nut butter blondies

by Jackie Newgent  |  July 12, 2012  |  1 Comment
Makes 24 servings: 1 blondie each I crave salty stuff! But occasionally I simply gotta have a sweet treat—a fresh-baked-from-the-oven one. Of course, it’s not in my nature to simply make anything the way it’s supposed to be prepared. So I transformed traditional peanut butter cookies into non-traditional blondie-like bars. I actually tend to savor bars more slowly than cookies–and enjoy them more. How about you? These (exactly!) 100 calorie homemade bites are tastier than the original thanks to extra spices and emphasis on the nuttiness. You’ll find here unrefined peanut oil and pure almond extract, plus a more interesting mixture of two types of nut butters, not just one. But perhaps the most unique ingredient is avocado; it acts like...
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