At some point during the first part of our twenty mile run a couple of weeks ago, the topic of nutrition and peanut butter came up. My friend Amy asked me if I had tried almond butter as it is apparently better for you than peanut butter. After a little research, I don’t necessarily think almond butter is all that much more healthy than the Adam’s peanut butter I consume at least a couple mornings a week, but it has more Vitamin E and magnesium than peanut butter. Amy had also mentioned something about peanuts perhaps having more bacteria in them since it gets trapped in the shells, but I have not been able to validate that fact.
I had never even heard of or thought about almond butter, but I decided to give it a try. After putting it on the Costco shopping list, Andy bought a jar home.
Like a jar of Adam’s, I turned it upside down to easily mix the peanut butter with any added oils. Also like Adam’s, after mixing and opening the jar, the butter needs to be refrigerated.
So how is it? I really like it. I have both a jar of Adam’s and a jar of Maranatha almond butter in the fridge and have found myself reaching for the almond butter to pair with my favorite huckleberry jam on toast every morning this week. Chocked full of protein (and calories) but lower in sugar, it keeps me full for what feels like longer than peanut butter.
The next thing I want to try is a comparison between nutella and this:
Dark chocolates and almonds…a match made in heaven. Doesn’t that look scrumptious?
Could it possibly touch my favorite weeknight dessert?
I think not, but it is worth a try!
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