So here at Tossed we are big fans of nut butters and when we came across the amazing Pip & Nut range excitement reached an all time high! Their nut butters are made purely from roasted nuts (peanut or almond) with a sprinkle of sea salt and absolutely no added sugar. Packed full of protein, these nut butters are naturally nutritious and their new almond and coconut combination is particularly scrummy. Tempting as it is to eat straight out the jar I put these bad boys to the test in the kitchen and can safely say they work really well in smoothies and cookies.

Almond Butter SmoothiePip & Nut smoothie body photo

Ingredients

1 x frozen banana chopped, 350ml almond milk, 100ml fat-free frozen yoghurt, 30g Pip & Nut almond butter

Method

Put all of the ingredients into a blender and whizz until smooth. Done.

Flourless Coconut Almond Butter Cookies

cookies close up body

Ingredients

1 cup Pip & Nut Coconut Almond Butter, 1/3 cup honey, 1 large free range egg, 1 level teaspoon baking soda, 1/4 teaspoon fine sea salt, 1/4 teaspoon pure vanilla extract

 Method
1. Preheat oven to 175ºC / 350ºF, and line a baking tray with baking parchment.
2. Mix all ingredients together until totally combined. Spoon out the mixture onto the tray into dollops about the size of ping pong balls. Make sure to leave plenty of space between them so they can spread out when they cook!
3. Bake for 10-11 minutes, until until lightly browned. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it onto a cooling rack to stop the cookies continuing to cook on the baking tray.
4. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the fridge up to 5 days.
And just in case you don’t have time to get creative in the kitchen you can get your nut butter fix with their on-the-go squeeze packs!pip & nut
Lisa
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