9 Healthier Recipes You Can Make with Almond Butter (2024)

Ingredients:
For Bread

• 1/2 cup apple sauce

• 1/4 cup brown sugar

• 1/3 cup Justin's Honey Almond Butter

• 1 1/2 cup whole wheat pastry flour

• 1/4 teaspoon sea salt

• 1/4 teaspoon nutmeg

• 1/3 cup cugar

• 2 teaspoons vanilla

• 1 large apple, chopped

• 1 banana, mashed

• 1 teaspoon baking boda

• 1/4 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/8 teaspoon cloves

Ingredients:
For Topping

• 1/4 cup oats

• 1/8 cup brown sugar

• 1/4 cup Justin's Honey Almond Butter

• 1/4 teaspoon ground cinnamon

Directions:

1. For the bread, mix all of the wet ingredients, apple, and banana together in a large bowl. In a medium bowl, combine dry ingredients and transfer to the large wet ingredient bowl, folding gently. Pour the bread mixture into a greased loaf pan.

2.In a small bowl, mix all of the topping ingredients together and sprinkle on top of the bread mixture.

3. Bake at 350°F for 50-55 minutes (or until toothpick comes out clean). Cool completely.

The wholegrain bread and banana slicesboost the fiber in this all-timefavorite. Using sprouted wholegrain bread gives you theadvantage of magic carbs.

Get theChocolate Banana Stuffed French ToastrecipefromThe Diabetes Comfort Food Diet Cookbook.

Ingredients:

• 1 1/3 cup gluten free all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 eggs

• 1/2 cup almond milk

• 2 TablespoonsJustin's Classic Almond Butter

• 2 Tablespoons coconut oil (melted)

• Justin’s Peanut Butter Cup (optional)

Directions:​

1. In a medium bowl, combine the flour, baking powder, baking soda, and salt.

2.In a separate bowl, whisk together the eggs, milk, nut butter, and oil.

3.Stir wet ingredients into dry ingredients until smooth. Spoon approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are golden brown.

4. Serve with a drizzle of nut butter and, if you’re feeling extra nutty, top with a peanut butter cup.

This hearty Winter Kale Salad with Almond Butter Dressing is a reminder that salads never have to be boring.Recipe is courtesy of Georgie at In it 4 the Long Run.

Winter Kale Salad With Almond Butter Dressing
(Makes 1 serving)
Total time: 1 hour 5 mins

Ingredients:
For Salad

• 2 cups of kale, massaged

• 1 1/2 Tablespoons of olive oil

• 1 cup of roasted butternut squash peeled and roughly cubed

• 1 Tablespoon of sunflower seeds

• 2 heaping Tablespoons of pomegranate seeds

Ingredients:
For Dressing

• 1/4 cup of Barney Butter Almond Butter Smooth

• 1 Tablespoonof tahini

• 1/4 cup of olive oil

• 2 Tablespoons of warm water

• salt and pepper to taste

Directions:

1. To cook squash: Preheat oven to 400ºF.

2. Peel and cube butternut squash.

3. Toss in 1 Tablespoonof olive oil with salt and pepper to taste.

4. Place on a greased baking tray and bake for 20 minutes, take squash out and flip it over then bake for another 15 minutes until tender, but not burnt.

5. To sautée kale: Massage kale to break up fibers.

6. Sautée over medium heat with 2 teaspoons of olive oil for approximately 7 minutes, until kale is wilted but not completely crispy.

7. To make dressing: Whisk together a 1/4 cup of almond butter, 1/4 cup of olive oil, 1 Tablespoonof tahini, 2 Tablespoons of warm water, and salt and pepper to taste.

8. Leftover dressing can be stored in the fridge for up to 2 weeks.

9. To assemble salad: Toss together sautéed kale, 1 cup of roasted butternut squash, sunflower seeds, avocado slices, and pomegranate seeds with 1-2 Tablespoons of almond butter dressing (depending on how heavily you want it dressed).

We’re not monkeying around when we say that this creamy, chocolatey treat is oh-so-delicious!It tastes so good that you'll kind of wonder how it can be good for you. Almond butter adds a boost of healthy fats to keep you fueled.

Get the Simple Monkey Smoothierecipe from Simple Green Smoothies.

Ingredients:

• 1/2 cup Justin’s Classic Almond Butter

• 1/4 cup nutritional yeast

• 1/2 Tablespoon garlic powder

• 1/2 teaspoon dijon mustard

• 1 Tablespoon lemon juice

• 1/2 Tablespoon sea salt

• 1/2 teaspoon chili powder

• pinch of cayenne pepper (to taste)

• 1/4 cup water

Directions:​

1. Preheat oven to 450F.

2. To make sauce, combine first nine ingredients (almond butter through water) in the bowl of a small food processor. Blend until smooth.

3. In a small pan, sauté onions and mushrooms in 1 Tablespoon olive oil for 8-10 minutes, or until soft.

4. Spread almond butter sauce in a thin layer over prepared pizza crust. Arrange onions, mushrooms, and sliced tomatoes over sauce.

5. Bake for 10-12 minutes, or until edges are slightly browned.

6. Sprinkle arugula on top of cooked pizza. Cut into 6 slices and serve warm.

Salty and sweet, these tasty little snacks pack the essential components oftrail mix-nuts, dried fruit and, yeah, chocolate-into an easily portablepackage. Not only are they a delicious prerun snack but they also make fora quick breakfast on the go.

Get theChocolate Chip Trail Mix Balls recipe fromRunner's World Meals on the Run.

Ingredients:

• 8 cups chex cereal (any variety)

• 1 cup dark chocolate chips (divided)

• 1/2 cup Justin's Classic Almond Butter

• 3/4 cup powdered sugar

• 1 cup shredded coconut

Directions:​

1. Place cereal in a large bowl, set aside. Combine Justin's and 1/2 cup dark chocolate chips in a large saucepan over medium heat and stir until melted.

2. Pour melted almond butter mixture over the cereal and gently fold until cereal is completely coated.

3.Place sugar in a large zip top plastic bag, then fill with the coated cereal. Close bag and shake lightly.

4. Spread mix onto wax paper to dry. Toss together cereal, remaining chocolate chips, coconut, and almonds.

These Double Chocolate Chunk Almond Butter Cookies are just oozing with rich dark chocolate that will melt in your mouth. The best part? They couldn’t be any easier to make.Recipe courtesy of Georgie atIn it 4 the Long Run.

Double Chocolate Chunk Almond Butter Cookies​
(Makes 20 servings)
Total time: 25 mins

Ingredients​:

• 1 egg

• 1 cup ofBarney ButterAlmond ButterVanilla + Espresso

• 1/2cup of brown sugar

• 1/2 teaspoon of baking soda

• 1/2 teaspoonof baking powder

• 1/4 cup of cocoa powder

• 1 cup of dark chocolate chunks

Directions:

1. Beat egg, brown sugar, and almond butter together.

2. Mix in cocoa powder, baking powder, and baking soda.

3. Stir in chocolate chunks.

4. Refrigerate dough for at least 1 hour.

5. Preheat oven to 350º F.

6. Scoop dough into 1 inch balls (makes approximately 20 cookies).

7. Cook for 10 minutes.

8. Warning: Allow cookies to cool, may be delicate and oozing with chocolate.

9. Can store in an airtight container for up to a week.

The article 9 Healthier Recipes You Can Make with Almond Butter originally appeared on Rodale Wellness.