RECIPES
SO MANY WAYS TO ENJOY OUR NUT BUTTERS
Take a look at some of the many ways we love to recommend to use our products. Whether you love to eat it straight, on the side, or in a recipe, we offer plenty of concoctions that make wonderful additions to your breakfast, lunch, dinner, dessert or anything between!
HOW TO USE SPROUTED ALMOND BUTTER
Eat it straight from the jar on a spoon
Spread it on toast or sandwiches
Dip your favorite fruit in it
Add it to granola or oatmeal with milk or yogurt and fruit/jam for a deeply satisfying parfait.
On ice cream or over chocolate to ground down your sweet tooth.
SPROUTED ALMOND MILK:
- Instead of spending a ton of money on less-than the freshest and best quality nut milk, make the highest quality of your own!
- Add 1 tbsp Naked Creamy or Creamy Alchemy per 8 oz of water (more or less to taste), shake in cocktail shaker or blend in blender, and voila! Yumsauce
STONEGROUND RECIPES
Here are just some of the creative recipes that you can make with our products!
ALMOND BUTTER RECIPES
Winter Squash, Sprouted Almond Mylk, and Curry Soup
Serves 7
Ingredients:
- 1.5 cups of winter squash of choice
- 1 medium red onion
- 2 tbsp avocado oil or olive oil
- 6 garlic cloves
- 6 cups hot water
- 1 tablespoon of our Naked Creamy Sprouted Almond Butter
- 1.5 TBSP ginger powder
- 1.5 TBSP curry powder
- 1.5 TBS cinnamon powder
- ¾ tsp Himalayan pink salt
- ½ tsp black pepper
- 1 medium sized apple
Directions:
- Chop and peel butternut squash, set aside
- Chop medium onion, set aside
- Add 2 TBSP olive or avocado oil to a large pot
- Sauté 1 diced medium onion in the pot for 4 minutes or until translucent
- Add 6 minced garlic cloves to the pot
- Add butternut squash to the pot
- Stir to combine and let it all cook for 3 minutes
- Add 6 cups of hot water to the pot
- Let the soup come to a boil and then reduce the heat and let it simmer for 20 minutes.
- While the soup is simmering, chop the apple. Add the apple and the Naked Creamy to a BPA-free blender.
- When the soup is done, transfer the soup from the pot in batches to a BPA-free blender to blend the soup until it is silky smooth.
Recipe from: Lale Yasemin Kaya
Creamy Baked Winter Squash Bowl with Broccoli and Chipotle Sprouted Almond Sauce
Serves 4
Ingredients:
- Baked winter squash: 1 small butternut squash, or any winter squash, or carrots, or parsnips, or beets, or a combination
- 1 tablespoon coconut oil or ghee
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/8 teaspoon Himalayan salt or sea salt
- 1/2 teaspoon black pepper
- 1 head broccoli
- 1/4 cup chopped green onion
- 2 teaspoons white sesame seeds
- Sprouted almond sauce:
- 2 heaping tbsp The Philosopher’s Stoneground sprouted almond butter (Naked Creamy and/or Naked Crunchy)
- 1 tablespoon nutritional yeast or cashew butter, tahini, or sprouted watermelon seed butter
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon chipotle chili powder
- 1 garlic clove, crushed
- 1 tbsp hemp seeds
- 3-4 tablespoons water, or more, as needed
- 1 teaspoon coconut aminos
- 1 tablespoon miso paste (recommend Miso Master: chickpea miso or South River Miso: azuki bean miso)
Directions:
- To prepare the squash: peel, deseed and cut into 1/2-inch cubes; toss with melted coconut oil or ghee, salt, pepper and herbs. Bake for 25-30 minutes at 375°F (190°C), or until each piece is tender all the way through (test one with a fork).
- Cut the broccoli into bite size pieces and steam for 7-8 minutes or until vibrantly green and slightly tender.
- To make the sprouted almond butter sauce: blend everything together until smooth, adding as much or as little water as you like.
- Place squash and broccoli on a plate or in a bowl, drizzle with your sauce, then sprinkle on green onion and sesame seeds.
Photo credit: Emily von Euw, www.thisrawsomeveganlife.com
Recipe from: Lale Yasemin Kaya
Quick Sprouted Almond Butter Cookies (Raw and Vegan)
Yields about 440g total of raw dough
8 cookies totaling 55 g each
Ingredients:
- 1 cup sprouted almonds or any other sprouted nut or sprouted seed
- 1/2 cup The Philosopher’s Stoneground sprouted almond butter (any flavor works!)
- 1 cup pitted Medjool dates or dried figs
- 2 teaspoons vanilla powder, vanilla paste scrape fresh from the bean, or vanilla extract
- 1 teaspoon fresh lemon juice
Directions:
- In a food processor, grind the sprouted almonds into a rough flour.
- Add the rest of the ingredients and process until you have a thick dough that clumps together.
- Roll your dough into balls, then flatten into cookies.
- Sprinkle with some sea salt if you like.
- Keep in the fridge for up to 10 days. But trust me: they’ll disappear much faster than that 😊
Photo credit: Emily von Euw, www.thisrawsomeveganlife.com
Recipe from: Lale Yasemin Kaya
Sprouted Almond Butter and Berry Jam Sundae
Serves 1 or 2
Ingredients:
Nice Cream Ingredients:
- 2 chopped, frozen bananas, or steamed and frozen cauliflower/ zucchini (if IBS sensitive)
- 3 tablespoons pea protein or any other protein powder
- 3 heaping tbsps of Ostara Foods Coconut Butter
- ¼ cup to ½ cup water
- ¼ teaspoon vanilla powder, vanilla paste scrape fresh from the bean, or vanilla extract
Jam Ingredients:
- 1/4 cup berries
- 1 teaspoon chia seeds
- Toppings:
- 1-2 tablespoons The Philosopher’s Stoneground sprouted almond butter (any flavor works!)
- Berries
- Coconut flakes
Directions:
To Make the Nice Cream:
- Blend all ingredients together. If it’s too thick, add more coconut milk. The consistency should be just like creamy, delicious soft serve.
To Make the Jam:
- Mash the berries into a chunky puree with a fork, then stir in the chia seeds and let it sit for 10-15 minutes so it can get jammy!
Assembly:
- Scoop half the ice cream into a bowl, then add half the jam and sprouted almond butter. Repeat. Enjoy! Top with berries and coconut flakes.
Photo credit: Emily von Euw, www.thisrawsomeveganlife.com
Recipe from: Lale Yasemin Kaya