My addiction to almond butter started innocently enough in the bulk isle of Whole Foods a few months ago. I was 7 months pregnant and heard that almonds are a good thing to eat to help with heart burn due to their high calcium content. I was also looking for something very calorie intensive that I could gobble up right before teaching my evening cooking classes since 6pm was the latest I could eat. Almond butter seemed to fit all the parameters. My only worry was that it would taste awful. I have a very serious aversion to peanut butter. I believe you had to be born in the US to like this nasty spread. It has the consistency of mud mixed with a bit of Elmer's glue. I don't mind it in sauces, but absolutely hate eating it straight or spread on bread. I expected something similar from almond butter, but it turned out to actually taste good. It is way less sticky (particularly if it's refrigerated first). I also find the flavor of almonds to be more pleasant than peanuts, but that's just my personal preference.
I should probably specify that the almond butter I get is the one you buy in bulk at Whole Foods by pressing a button on a machine filled with roasted almonds to get them pressed. It's a little chunky, is not homogenized like most nut butters sold in a jar, and doesn't have any sugar added. The stuff in a jar might be very good too, but I haven't tried it yet. Forget the jelly. Here are some good almond butter pairings:
- a chunky preserve (apricot and orange are my favorite)
- nutella -- I don't think I need to comment on how good this is
- thinly sliced apples (particularly honey crisp)