- 1). Buy almond butter in natural food stores and, after opening, store in your refrigerator. You can also make your own by grinding almonds in a food processor until a paste forms, thinning it if needed with olive oil. Salt to taste.
- 2). Substitute almond butter in any recipe that calls for peanut butter: cookies, pad thai, sauces, sandwiches, etc.
- 3). Substitute almond butter in any recipe that calls for tahini or ground sesame seeds (also called sesame paste), such as the recipe for sesame egg noodles. This will alter the flavor of the dish and perhaps sweeten it.
- 4). Use almond butter to make vegetable dip: Melt ½ cup butter in small saucepan and, when melted, add ¼ cup almond butter and 1 tsp. lemon juice. Stir until smooth; serve warm or at room temperature with cut, raw vegetables such as carrots, broccoli and celery.
- 5). Spread a bit of room-temperature almond butter on a small plate. Top with prepared beets (simmer beets in 3 inches of water in a large covered saucepan until tender [about 30 minutes], and then cool in liquid for another 30 minutes before peeling and cutting them into wedges) and a Gorgonzola bombolone, an Italian-style puff made of fried dough with a bit of Gorgonzola baked inside. This makes a fancy, colorful and somewhat healthful dessert.
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