There are some food items you should never buy in bulk, unless it’s for the foodservice industry
Almond butter would be a good example of what not to buy in bulk; yet I bought a giant jar from Costco the other day.
In my defense, it was the same price as the smaller bottle I usually buy from the grocery store.
I was making faux-pesto and my recipe called for two tablespoons of almond butter, when that was done I had to find other recipes that use almond butter.
I also discovered that I really like almond butter… straight out of the jar; and seeing that I have no self-discipline, I had to find less gluttonous ways to get rid of my giant tub.
I found this recipe for maple almond butter cookies in Alive Magazine; it uses half a cup of almond butter.
- Â½ cup almond butter
- Â½ cup maple syrup, No. 2 or No. 3
- 3 tablespoon olive oil
- 1 teaspoon vanilla or almond extract
- 1 cup whole wheat pastry flour
- Â½ tsp (2 mL) baking soda
- Â¼ tsp (1 mL) salt
- Â½ cup almonds, chopped
- Preheat oven to 350 F (180 C).
- In large bowl, mix together almond butter, maple syrup, oil, and extract.
- In separate bowl, blend together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in almonds.
- Refrigerate dough for at least an hour.
- Roll heaping tablespoons of dough into balls, place onto cookie sheet lined with parchment paper, and flatten to about 1/3 in.
- Bake for 10 minutes or until the edges begin to turn golden brown.
It’s almond overkill here, but it’s awesome with a glass of cold almond milk…