Copy of HWA April Newsletter

HWA April Newsletter - Almond Butter Recipes

Nothing Better Than Almond Butter:

3 Gourmet Recipes for Food Innovators

Hey Innovators!

Culinary innovation begins with exceptional ingredients. At Harris Woolf Almonds, we’re passionate about providing exactly that.

We’re incredibly excited to share 3 gourmet recipes with you that highlight the versatile and rich flavor profile of our premium almond butter. Offering an elevated approach, these recipes explore the culinary possibilities of Harris Woolf Almond Butter, and they may be of particular interest to food scientists creating their next great food innovation!

Using the sous-vide technique, this recipe creates a perfectly tender, caramelized protein (chicken, pork, or tofu) with a nutty, rich glaze from Harris Woolf Almond Butter.

Ingredients:

200g chicken breast, pork tenderloin, or tofu

3 tbsp Harris Woolf Almond Butter

1 tbsp tamari (or soy sauce)

1 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp ginger (freshly grated)

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp ground cumin

Salt and pepper to taste

Method:

Preheat your sous-vide water bath to 140°F (60°C) for chicken, 145°F (63°C) for pork, or 180°F (82°C) for tofu.

In a mixing bowl, whisk together Harris Woolf Almond Butter, tamari, honey, garlic, ginger, rice vinegar, sesame oil, cumin, salt, and pepper. Marinate your chosen protein in this mixture for at least 1 hour (up to overnight).

Vacuum-seal the marinated protein in a bag and cook it sous-vide for 1.5–2 hours (chicken or pork) or 45 minutes (tofu). This slow cooking process allows the protein to absorb the almond butter marinade, tenderizing the meat while maintaining a rich flavor.

After sous-vide cooking, remove the protein and pan-sear it on high heat for 2–3 minutes per side in a hot skillet with a little oil, allowing the almond butter marinade to caramelize on the surface.

Slice and serve with a drizzle of the residual almond butter sauce from the pan.

The sous-vide method ensures the protein is cooked evenly and retains moisture. The almond butter, combined with tamari and honey, acts as both a fat source and a glaze, enhancing mouthfeel and flavor. This recipe showcases almond butter’s potential for marinades, glazes, dressings, and mouth-watering sauces.

Ingredients:

1 cup Harris Woolf Almond Butter (smooth)

1/2 cup coconut sugar (or any preferred sweetener)

1/4 cup maple syrup

1 tsp vanilla extract

1/2 cup almond flour (or gluten-free oat flour)

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup dairy-free chocolate chips (or chopped dark chocolate)

Method:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond butter, coconut sugar, maple syrup, and vanilla extract. Stir until smooth.

In a separate bowl, whisk together the oat flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture and mix until fully combined.

Fold in the chocolate chips.

Use a spoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8–10 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These cookies are perfect for home chefs seeking to elevate their dishes with the subtle, savory touch of almond butter, but also show the potential for food scientists working with baked goods. Almond butter (in addition to being delicious) can attract customers seeking plant-based or dairy-free options.

This recipe leverages molecular gastronomy techniques to create a light, airy foam that captures the rich, nutty flavor of Harris Woolf Almond Butter.

Ingredients:

150g Harris Woolf Almond Butter

200ml almond milk (unsweetened)

50ml simple syrup (1:1 sugar:water)

2g soy lecithin (to create foam)

1g agar-agar (optional, for a more stable foam)

2g xanthan gum (for texture and stability)

Salt (to taste)

Method:

In a small saucepan, combine almond butter, almond milk, and simple syrup. Heat gently over low heat to emulsify the almond butter into the liquid without separating.

Mix in the soy lecithin and xanthan gum. Use an immersion blender to emulsify and incorporate air. If you want a thicker foam, add agar-agar at this stage and reheat gently to activate.

Transfer the mixture to a bowl, and with an immersion blender, blend the mixture on high to create foam. The soy lecithin will help stabilize and generate air bubbles, while xanthan gum improves mouthfeel and viscosity.

Spoon or use a siphon to distribute the foam over a savory dish (such as roasted vegetables or a grilled protein) or dessert (like a chocolate mousse) for an elegant, gourmet finish.

This recipe is a perfect example of how Harris Woolf almond butter can be used to create cutting edge gastronomical creations, while also satisfying customers with dietary restrictions. Don’t sacrifice taste, texture, or excitement in your recipes—almond butter is the answer!

Harris Woolf Almonds isn’t just an almond butter supplier. We’re a trusted partner for food service providers, restaurants, and CPG companies seeking to purchase almonds or almond products in bulk or larger quantities. Nothing excites us more than culinary innovation, and we want to work with you to create your perfect almond butter product.

Connect with us today! Let’s talk about new recipes, fine-tune your existing products, or simply ensure a steady supply of top-notch almond butter. Our team is passionate about your success.

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