toasted almond butter toast with halvia.
better than any spread in the world.
Alright, we were skeptical about it too, we admit.
Every vegan feed we have come across is about nut butter, nut butter and more nut butter. Their nut butter has always been so glorious, decadent and.. mouthwatering. From smoothies to bars to pancakes, and even nice creams sometimes. Such a versatile wonder, yet we have not laid our hands on. But truth to be told, we have had store-bought almond butter before and we just did not click. We were not meant for each other and that truth, hurts. So when we have finally decided to do something with our untouched bag of air-fried almonds, we swore to keep an open mind and have our now better judgement to decide.
Boy, I am so glad that we did!
It is a jar of almonds; pure almonds blitzed, crumbled, pulsed and blended with a tad of coconut oil and a pinch of salt, into a smooth, gooey delicious paste. We smeared it on our toasted home-baked whole wheat slice, and sprinkled a generous amount of Harmony® Halvia to excite our tastebuds and that, we warn you, makes a huge difference. That pool of gold, sandwiched in between the top layer of crunchy chia seeds and the bottom layer of a crispy toast, wow. It was on our faces; pure satisfaction and joy. We could almost emit rays of light from our gaping mouths. And by the end of the day, we chucked our favourite PB out and labelled that jar of almond butter as 'happiness'.
Because it just is, finger-licking good.
ALMOND BUTTER With halvia.
We opted for air-fried almonds as it uses up to 80% less fats than conventionally roasted nuts. Alternately, toasting raw almonds would give the butter the same smokiness and nuttiness to it, too.
Coconut oil gives the butter a smooth and glossy finish.
Harmony® Halvia are USDA and EU certified organic and premium-graded chia seeds.
It is super packed with Omega-3 fatty acids, fibre and natural antioxidants. A key ingredient to balance out the Omega-6 with its rich Omega-3 fatty acids profile.
Beats inflammation very well too.
3 cups of air-fried almonds
2-3 teaspoon of coconut oil
(or any flavourless oil)
3/4 teaspoon of salt
2 slices of thick, fresh whole wheat toasts
1/2 cup of Harmony® Halvia
1. To toast almonds, preheat oven to 175°C.
2. Line a baking tray with parchment paper and spread the almonds loosely. Toast the almonds until fragrant, around 8 to 10 minutes. Set aside to cool.
3. To produce a silky nut butter, Vitamix is our best friend here.
4. In the blender, pulse the air-fried almonds (or toasted almond, cooled) at a high speed for a couple of minutes, until it resembles brown sugar.
5. Add salt and 1 teaspoon of oil into the fine almond crumbs. Continue pulsing until it turns into a rough paste. Add another teaspoon of oil.
6. Blend for another 10 minutes, adding another teaspoon of oil in between. Check the consistency. We stopped blending when the mixture is really smooth, and slightly gooey, which was what we love as a spread.
7. Give it a final taste. Add more salt if you wish for a more savoury spread. Pour the mixture into a sterilised mason jar, seal it tight and store it in a refrigerator.
here is how we enjoyed it.
kicking it up a notch.
We cut two thick slices of our fresh, home-baked whole wheat bread and popped it into the toaster. Using a rubber spatula, we scraped the remaining almond butter in the blender down to the very last bit of it, smeared it across our toasts, and coated it with a generous amount of Harmony® Halvia.
When the last spoon came, here was what we did. We poured cold almond milk into the jar, added cocoa powder, chia seeds and honey into it, shook the closed jar vigorously and served it as chocolate almond milk. Because, as what Gordon Ramsay always says, 'no waste'.
Not even a tiny teaspoon.
We have tried storing it in the refrigerator for up to a week. That was the longest record we can manage, before we emptied the jar greedily on the third day. We find sealing the jar tight and using clean spoons to dig a spoonful keeps it contamination-free, hence helps in prolonging the shelf life.
So lesson learnt, thanks to our almond butter, we do not judge everything the same as how we had judged that one particular thing.