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So here’s the story. For a snack, my nieces and nephews like “apple nachos” – sliced apples smeared with nut butter, then covered in chocolate chips and raisins (and coconut and nuts, but they usually pass on those).
Actually, “like” might not be a strong enough word. The one we call “Jubby” jumps up and down when he hears the phrase “apple nachos”. Being the adult, I’m pretty sure it’s because of those sweet little chocolate chips and raisins, but hey, it might also be the “crunchies” as he calls them. Crunchies are dry roasted almond pieces sold as Almond Butter Stock which can be made into Almond Butter.
We are pretty much peanut-free at our house. You might not know this, but people with peanut allergies cannot touch peanut butter at all! While most people use peanut butter on their apple nachos, we use Almond Butter because of the food allergy. Almond butter is just ground up almonds (just like peanut butter is ground up peanuts). Almond Butter bought in the jar is yummy, but homemade Almond Butter is amazing! It’s creamy, dreamy, and so much smoother than the jar version. Plus it’s incredibly easy to make. Just take 3 cups of Almond Butter Stock (“crunchies”) and dump them into your high speed blender (we love our Vitamix for this). Turn it on high and in 1 minute you have amazing Almond Butter. Store it in the refrigerator to keep it fresh and from separating.
Both Almond Butter Stock and Almond Butter (in the jar) are available at The Country Cupboard. Actually, Peanut Butter Stock is available too (and can be made the same way). So try something new this week. Make Almond Butter and try the cookies below. Or make the kiddos in your life some Apple Nachos and watch them jump up and down too.
Bi-Weekly Deli Specials
Flourless Almond Butter Chocolate Chip Cookies
- 1 cup almond butter
- ⅔ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ⅔ cup semi-sweet or dark chocolate chips
- Preheat oven to 350°F.
- In a large mixing bowl, add the almond butter, coconut sugar, egg, vanilla extract, and baking soda and mix together until very well combined. Add in the chocolate chips and continue mixing until fully combined.
- Measure out two tablespoon sized balls of cookie dough onto baking sheets, making sure to leave a little room between each one. Bake at 350°F for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
A Peek in the Pantry
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