Hello Libre!

Do you remember Nonuttin? They’re by far my favourite gluten-free granola bars out there. Well, in early November they launched their new rebrand in Canada from Nonuttin’ to Libre Naturals. The name change reflects their growth beyond a nut free product. They are free of the 11 top common food allergens, including gluten, wheat, tree nuts, peanuts, eggs, soy and sulphites. They’re also vegan and non-GMO. A pretty amazing brand.

Libre Naturals Granola Bar

The best part is that they taste amazinggggg. I’ve had plenty of allergen-friendly granola bars and they’re either too small or tasteless. But these are the perfect size and they are just so delicious. The Chocolate Chip flavour reminds me so much of Quaker Chewy Chocolate Chip granola bars, which used to be one of my go-to purse snacks when I wasn’t gluten-free.

Along with Libre Naturals re-brand, they also launched a new flavour of granola bar, the Red Berry bar. The granola bar includes strawberries, raspberries and cranberries. It’s very good… I love it.

I used to buy these granola bars as single bars, which was kind of a pain as it would have been great to buy them in bulk, but now they come in five packs. So happy!

The line of granola bars includes four flavours: Chocolate Chip, Apple Cinnamon, Double Chocolate Chip and Red Berry. They’re all delicious, there isn’t one flavour I don’t like, but my top three favourites are Chocolate Chip, Red Berry and Apple Cinnamon.

They’re my favourite mid-morning snack. The bars are 110-120 calories, 18-19 grams of carbs, 4-5 grams of sugar and 2-3 grams of protein. and they’re the exact same size as Quaker Chewy Bars!

These granola bars are SO good that Libre Naturals has a risk-free online guarantee. If you don’t like their products, they’ll refund your purchase price within 30 days from the date of your order.

 

Libre Naturals Granola Bar

Libre Naturals also has delicious Oatmeal Cups. They’re of course gluten-free and also free of the top allergens. There are four delicious flavours: Pumpkin Seeds, Raisins & Spices; Apples & Cinnamon (which are both my favourite flavours); Blueberries & Cranberries; and Blueberries, Apples & Sunflower Seeds. I love these at work. You simply just add hot water, seal it back up with the lid and wait four minutes until the oats have absorbed all the water. They are the best!  They’re also all under 300 calories and 65 g of whole grain carbs per serving.

Libre Naturals Oatmeal Cup

A very cool thing about Libre Naturals is that they are pioneers in G12 testing. G12 is an amino acid strand that is found in a subspecies of pure oats, which is known to be a trigger for some with celiac disease. It’s great that Libre Naturals tests for G12, as it allows all celiacs to eat the oatmeal, granola and granola bars without any worry of reacting.

Check out Libre Naturals handy store locator to find out where you can purchase their products, or simply just buy online!

Have you tried Libre Naturals? What is your favourite flavour!?

This review is based on my experiences with Libre Naturals; however Libre Naturals has graciously provided the products free of charge as the only compensation for this review.

Chobani Gluten Free Black Cherry Coconut Loaf

Black cherry Chobani is my favourite…but strawberry is a pretty delicious runner up!

My absolute favourite Chobani yogurt is Black Cherry. I love the real cherry flavour that accompanies the thick tangy Greek yogurt; I also love the bits of black cherries that are swirled throughout. I wanted to create a recipe that incorporated the delicious sweet and tangy Black Cherry Chobani, so I came up with a gluten free Black Cherry Coconut Loaf. To me, coconut pairs well with pretty much any fruit, and it certainly did in this loaf. The recipe below is gluten free, however the gluten free all purpose flour can be substituted for all purpose wheat flour. This is an easy, straightforward recipe, and the result is dense and delicious. The loaf can be served as a dessert with the Chobani Vanilla Drizzle, as a breakfast loaf with a bit of butter or simply as an afternoon snack with a cup of tea. All in all, it is nothing but good! 
You can read my guest post on the Chobani blog here.
  
GF Black Cherry Coconut Loaf
Dry Ingredients
1/2 cup coconut flour
1.5 cup gluten free all purpose flour  
1 tsp salt
1.5 tsp baking powder
1.5 tsp corn starch
1 cup sugar
1 cup shredded coconut
Wet Ingredients
1/2 cup milk
½ cup vegetable oil
3 eggs
1 cup Chobani Black Cherry Greek Yogurt
1 tbsp vanilla extract
Chobani Vanilla Drizzle
1 cup Chobani Plain Greek Yogurt
½ cup icing sugar
½ cup milk
1 tsp vanilla extract

Instructions
1. Preheat oven to 350°F.
2. Grease and flour a loaf pan.
3. In large bowl, combine all purpose flour, coconut flour, salt, baking powder, corn starch and sugar, stirring until combined.
4.  Stir in shredded coconut.
5. In a medium sized bowl, combine milk, vegetable oil, eggs, Chobani yogurt and vanilla extract.
6. Stir dry ingredients into the wet ingredients. Stir until all is combined; lumpy is okay.
7.  Pour mixture into the greased and floured loaf pan.
8. Bake in the preheated oven for 55-60 minutes, until golden brown and springy to the touch.
9.  Let cool before slicing.
10. *Optional: Drizzle Chobani Vanilla Drizzle on top of sliced loaf. 

Pancake Sunday

Pancakes are one of my favourite breakfasts! When my sister and I were young our mom would make us teddy bear pancakes, they were the cuttest litte guys. I was never a fan of pancake mixes from a box, but since I have become gluten free, pancake mixes are my go-to. I find it so time consuming to have all of the right flours and gluten free baking powder, etc. (If any of you know of a homemade gluten free pancake recipe, pass it along please!)
 
Are these little guys not the cuttest?
The first gluten free baking mix I ever tried was El Pato…I’m not going to lie, I was so disappointed in the result. They were not my mother’s home made pancakes. They were kind of mushy and floppy, not great pancakes. I then tried Glutino‘s pancake mix, I was much happier. They were fluffy and had the perfect consistency, I was beyond excited. I had been thinking all along that the El Pato pancake mix made an average batch of gluten free pancakes, but I was wrong!
Here is the best news though…King Arthur Flour, which is only available in the states, sent me a box of their mix to try, and I can’t tell you how happy my taste buds and tummy were. My sister (who is now gf) and I were sitting at the kitchen table eating our pancakes with huge smiles on our faces. We were “mmm-ing and yum-ing”, these were the best gluten free pancakes we had ever tried. I have to say that these might be coming close to becoming par with my mama’s pancakes. 
King Arthur Flour’s gluten free pancake mix made about 20 large pancakes. They were golden, crunchy around the perimeter, fluffy in the centre and had the perfect sweetness to them. They were exactly what a pan-cake should taste like. With the perfect dollop of butter and a drizzle of maple syrup, my Sunday morning was “practically perfect in every way“! The mix was pretty simple, it called for 2 eggs, some milk and vegetable oil. You can also make them into waffles if you have a waffle iron. The mix is not only gluten free but also wheat free, soy free, nut free and kosher. If you want to view the nutritional information, instructions and see what the box looks like, there is a PDF version here.
I would 150% recommend these pancakes. They did not taste gluten free at all…so even if you aren’t gluten free, give your tummy a break from gluten and give these a try!

In Love…….with [me]&goji

Wow. Okay, so I’m not complaining what so ever, but it is insanely hot right now. Especially since I’m in a place with no air conditioning for the time being. It really makes me realize how much I should appreciate air conditioning when I’m in it….and how much I would LOVE to be up at the cottage by a lake. *Sigh*. Oh well :), like I said, I’m not complaining, I think it’s awesome that I get to walk around in a sun dress and sandals!

Hopefully where ever you are, you too are enjoying beautiful weather!
(And good eats too!)

I’ve been loving this gourmet cereal I got to create on [me]&goji.com. I was lucky enough to have [me]&goji give me the opportunity to make my own cereal blend that they shipped to me to review. It was so much fun to click and choose from over 60 all natural and organic ingredients. I went wild and clicked a bunch of delicious add ins!

I just loved this because I could choose what I was putting into my cereal. No refined sugars, no long worded ingredients that I didn’t understand, no preservative or artificial flavours, just pure wholesome and healthy ingredients that were gluten free and safe for me to eat.

It’s quiet fun, you first choose your base (the foundation of your mix). My foundation was gluten free (of course). I chose the GF Goji Oats. There is also one other gluten free option, it’s called Flaxed & Flaked – certified gluten-free corn flakes with flax, amaranth and sesame seeds. I didn’t do this one though because I’m still experimenting with how corn effects me. Next you “enhance you base”, I chose quinoa flakes (gf) and ground cinnamon. This step isn’t required, but why wouldn’t you? There are so many yummy “enhancements”, such as cocoa almonds, cocoa nibs, ground nutmeg, etc. After that you add your dried fruits (again, not required). I chose goji berries, blueberries, bananas, and cranberries. The next step is the nut and seed add in (but again, not required). I clicked sliced almonds, sunflower seeds, chia seeds, and pumpkin seeds! Finally you choose the name of your creation. You could name it whatever you want, how fun is that!? My mix is called The Gut Gazette’s GF Muesli. You can also choose to upload a photo, with the charge of $2.99 – I passed on that one. As much as I wanted a photo on my own mix, I didn’t see the point as it was only for myself, but it would be a great idea if you were making the mix as a gift.

The capsule they send it in is HUGE!!! It’s also such a creative way of storing the delicious goodness. Why do they use capsules? Well…the website states that it is:
influenced by modern-minimalist interior design, we aimed to create an aesthetically appealing package that sits on your countertop and not in the cupboard.
art meets science: both functional and attractive, the cylindrical design makes pouring easy and mess-free. no more difficult-to-open bags or flimsy boxes.
freshness is locked in with an easy, pull-off foil seal. once opened, a tightly fitting cap keeps cereal fresher, longer.
convenient and portable: fits in standard cupboards (if there is already one on your countertop) and makes taking cereal on-the-go easier than ever.
big value: packed with 50% more cereal (21oz, 600g) than the average box.

Are you in awe yet? Don’t you just want to go and create your own blend???

Unfortunately (yes I know, don’t you hate that word…), [me]&goji does NOT ship to Canada. Boo. They only ship to the States as of now. The reason? Shipping gets pricey!! I totally understand their logic…but also bummed out. Luckily I had it shipped to my grandparents placed in the states, where they kindly brought it back home for me.

(Random…but who knew blogging could be such a workout? It is so hot out that I’m sweating just sitting at my desk!)

Anyway, back to the cereal! The cool thing about my blend is that I can eat it hot or cold. There are instructions on the container on how to eat it as a hot cereal. All you do is cook it in water or milk, just like you would any other oatmeal. I think it would be pretty cool to make Vegan Overnight Oats with it too! All I have been doing is snacking on it by the fist full…tomorrow I’m definitely going to eat it for breakfast though.

There are so many cool things about this company, that I think my post would turn into a large essay if I kept rambling on about how awesome they are. [me]&goji gives 5% of their profits to local and regional charities, whose passion is to change the world. They themselves are also very environmentally friendly, click here to read about it all!

Now, if you aren’t feeling creative enough to make your own mix, don’t worry, they have recipes you can choose from, such as Adam’s Apple, a gluten free blend of flaxed and flaked, apple, cinnamon, cranberry, goji, golden raisins and pumpkin seeds.

[me]&goji also makes great gifts! You can send a mix, give a gift certificate, or give a cereal subscription. Wow, I would love to get that gift!!

I could go on and on about this company, but I think I will leave you to click around their website yourself, who knows, maybe you will leave a few bucks less! Hopefully you do though, because this stuff is amazing!

Well, I think I should probably go get groceries, since dinner for me is almost here.

Have a great night!

Dessert for Breakfast?

Have you ever had birthday cake for breakfast? Or “breakfast pie”? I know I have. When I was younger and could eat anything and everything, we would sometimes have our leftover birthday cake for breakfast or the leftover pie we had the night before, it was a very special treat!
This morning I had something that looked like it should have been a dessert, and quite honestly it probably could have been a dessert, as it was so sweet and delicious.
I made Angela’s Vegan Overnight Oats for breakfast, with my own little twist. I’ve been wanting to try them ever since I saw them on Oh She Glows, but every night I would forget to make them, so obviously they were not in the fridge to meet me as I woke up in the morning. Last night however I did remember! It was so fun to just wake up and have breakfast all ready for me. I didn’t have to slave over the stove making sure my oats didn’t burn. I also didn’t have to do any dishes!
Meg’s Vegan Overnight Oats – Banana Maple Style
Before you hop in bed, combine:
1/3 gluten free oats
3/4 cups vanilla almond
1/2 mashed banana
1 tbsp maple syrup
1 tbsp flax meal
1 tsp salba seeds
Cover and place in the fridge.
Once you wake up, run to the fridge to eat your prepared breakfast!
Well, you can eat this alone…or you can make it into a parfait, like I did. The parfait was what made it look like dessert.
I used unsweetened plain soy yogurt.
So, get a bowl, or a glass, and alternately layer the overnight oats and the yogurt. At the end, top it with a dollop of nut butter – I used sunflower seed butter.
This was SO good !!! I can’t wait for tomorrow morning!
If you’re an oatmeal lover, you have to try this one.

Lazy Smoothies

When you’re too lazy to throw in your own ingredients to make a smoothie, pre-made smoothies never fail. Although homemade smoothies are my number one choice…when I’m too hungry to wait for the Magic Bullet to do it’s…”magic”, I turn to the pre-made one in the fridge!
I really like this pre-made, store bought smoothie by President’s Choice Blue Menu. It’s ‘Wild Blueberry and Acai”…and it is PACKED with delicious fruits!
Read: 180 blueberries (do you think they actually count out 180???); 24 black berries, 270 acai, 1 3/4 apples, 2 banans, 3/4 pear. Delish!
I enjoyed my smoothie with a sprinkle of flax and made my self a nice big yogurt/apple sauce mess.
Vanilla soy yogurt (the best I’ve ever had – Solgurt by Sol Cuisine, tastes nothing like soy yogurt…so smooth and creamy), unsweetened applesauce, 1 nectarine, Perky’s Crunchy Flax, Nature’s Path Rice Crisps, soy nuts, raisins and a sprinkle of cinnamon…all mixed together = yum! It actaully reminded me of my dinner I had last night (Protein Power Bowl)…although, it definitely didn’t taste the same…thank goodness – I don’t think I could stomach curry in the morning.
Funny story actually…a few weeks ago as I woke up at 6:30 for my 8:30 class, I went to sprinkle my usual cinnamon on my bowl of oats; however, the only source of light in the kitchen was the overhead light of the stove, and the jars that hold my spices are all the same looking…so I actually didn’t really pay to much attention to what spice jar I picked up. As I started shaking away at my cinnamon…I realized that cumin was the ingredient being sprinkled onto my morning oats, the oats with vanilla almond milk, honey, bananas and sunflower seed butter. I was not impressed. I didn’t have time to make a whole other bowl, and I was not excited about the idea of wasting all that food. So I simply scraped off as much cumin as I could. Here and there I would get a hint of cumin in my spoon, but really it wasn’t too awful…it kind of made me think that savory oats really wouldn’t be too bad…just not with bananas and nut butter!
This breakfast really filled me up. I was actually just a little too full for comfort. It definitely kept me satisfied until lunch time rolled around at 1:30…4 hours of fullness!
For lunch I had one of my favourite go-to lunches, a huge mix of everything salad. I love throwing a bunch of stuff into a tupperware with a bit of lettuce, pouring in some dressing and shaking it up. They’re by far my favourite lunches. Today’s salad had red peppers, fennel, cucumbers, carrots, chickpeas and pickles. Usually I add some form of dried fruit, but I just wasn’t feeling it today. My dressing was honey mustard and apple cider vinegar. Yum! I also had some Super Slim Brown Rice Garden Vegetable crackers on the side.
I got to eat lunch while studying for my exam tomorrow…how fun….not!
I did some hard core procrastination between 4-5:30 this afternoon…I went for a walk, cleaned the kitchen, called my Mom, and I made carob “chocolate”! I saw a recipe for vegan chocolate on Love Veggies and Yoga, and I just had to try making it! It was super easy and took no time to make. I substituted carob powder instead of the chocolate though. It’s still in the freezer hardening up, so I’ll post about it tomorrow.
Once dinner came, I really wasn’t in the mood to cook anything up, so I turned to another one of my favourite go-to dinners. Gluten free toast with sunflower seed butter and veggies. It never fails and honestly, I could probably eat toast every meal of the day. I had my favourite gluten free bread, Organic Works! This kind was Rice and Millet…it’s pretty yummy.
One slice with sunflower seed butter and raspberry fruit spread, the other with sunflower seed butter and honey!

Nut butters + honey are my favourite combo, sweet and salty, yum yum. What are your favourite combos on toast?

Now I’m pretty much done my studying for the night…I need to get to bed early for my morning exam tomorrow…a nice 6:30 wake up call for tomorrow morning.
P.S – I got formspring! I have the box located on the right hand column bar. Ask away!

A Date with Banana Coconut Muffins

Easter everyone! I took a little break of blogging over the weekend to enjoy a computer free weekend with my family. The weather was gorgeous! We couldn’t believe it was only early April, it was definitely a shock to our bodies. We had our Easter dinner on Saturday night, enjoyed with this beautiful view of the sunset.
Unfortunately I still had to study this weekend, as this week is my last week of classes, and then I start exams next Monday…so I probably won’t be blogging during exam time.

Anyway! Today my Mom and I went down to Whole Foods, I love that store. It was fun, but I don’t think I need to make the trek back down there again, as the natural health food store I have found near me has almost everything as Whole Foods has, plus more. I did however enjoy Whole Food’s salad bar. I’ve been wanting to try it for so long, as I keep reading about the amazing salad bar experiences others have had. I didn’t take a picture of it, but I had baby spinach, steamed kale, red cabbage, beet root, asparagus, red quinoa, mixed beans and watermelon. Yum! It was soooo good. It was pretty inexpensive as well…$6.47 or something like that. I bought some new soy yogurt to try, vegan mozzarella cheese, nice big Pink Lady apples, kabocha squash (which I have been longing to try), and we got a bunch of veggies and chicken to make a chicken stir fry for tonight.
This afternoon I had the itch to bake. So I ended up doing so.
I wasn’t sure exactly what I wanted to bake, but I knew I wanted bananas in it. Whenever I think of bananas in something, I think of muffins…so I created Banana – Coconut – Date Muffins.
A Date with Banana Coconut Muffins:
1 cup all purpose gluten free flour (I used Bob’s Red Mill)
1 cup coconut flour
1/2 tsp baking soda
1.5 tsp gluten free baking powder
1/2 tsp cinnamon
2 eggs (or 2 tbsp flax meal + 6 tbsp water)
3 bananas mashed
1/3 cup apple sauce
1/3 cup honey
1 cup milk (almond, rice, soy or dairy)
1/4 cup shredded coconut
5 honey dates chopped
1/2 cup raisins
Mix together flour, baking powder, baking soda, cinnamon, dates, raisins and coconut.
In a separate bowl mash the bananas, mix in the apple sauce, honey and eggs or egg substitute.
Combine the wet and dry ingredients together.
Spoon into a greased or lined muffin tin.
Bake for 25 minutes or until golden brown. – this time was based on mini muffins…it will probably take a bit longer if you make large muffins.
Makes 24 mini muffins or 12 large muffins. You could also make a loaf out of this.
They turned out delicious. Very moist and not too dense. The banana is very distinctive, so you can only taste the coconut subtly. These would be very good spread with a little coconut butter, or Earth Balance.
On a different note, I just wanted to take the time to say ‘thank you’ for everyone who reads my blog, and welcome the new readers! Please don’t hesitate to ask questions or leave comments, I love hearing from you! Also, does any have any suggestions for kabocha squash? I can’t wait to try it!

Only $1.89

For those of you who have tasted coconut butter, I am sure you can agree that it is beyond tasty. It’s one of the most delicious tasting foods I think I have ever had. I like eating it in my oats, on a sweet potato, in yogurt, in apple sauce and by the spoonful. The only downside to it is that it’s SO expensive. $16 for a jar of this gold.
I was so excited a couple weeks ago when Heather posted a recipe for homemade coconut butter. I couldn’t believe how easy it was for her to make her own.
On Friday I decided to take on the task and make my own jar…for only $1.89!
This bag of unsweetened desiccated coconut butter cost a small price of $1.89.
I poured the whole thing into a food processor, pressed the ‘on’ button, and let it spin away for 20 minutes.
Then I poured it into an empty mason jar, screwed on the lid and I placed it in the refrigerator…although it doesn’t need to be kept refrigerated, I wanted it to cool faster to see what the very end product looked like.

Before going into the fridge.
After!

I then found a 1/2 full bag of desiccated coconut in the baking drawer, I also saw that I had some carob flour in the cupboard….hmmmm, Artisana makes chocolate coconut butter….I wonder what carob coconut butter would be like. So I dumped the bag of coconut into the food processor, yet again (after taking 5 minutes to wash and dry it) and then added 3 tbsp of carob flour…I turned it on for 20 minutes (poor food processor, I bet it was getting tired) and voila! I had carob coconut butter.

Once they were both solidified, I had to warm them back up again so that I could taste them….again!
They don’t have the same texture as Artisana’s coconut butter, they’re a little grainy…but who cares! It was less than $2 and it tastes like the real thing!!! YUM!
By the way, the carob coconut butter is amazing, I love it. I drizzled it over my apples and it was pretty delicious.

Cookie Granola

I was in a baking mood this afternoon, and I had the notion that in a few hours I would be sitting down eating a cookie with my cup of tea, but as I worked in the kitchen coming up with a new creation, the cookie batter in the bowl started looking like perfect clumps of granola. So I decided to dump the crumbly batter onto the baking sheet, spread it evenly and bake it as granola.
It turned out really well and I keep sneaking back to the cooling tray of this crumbly “cookie granola”, it’s so good! I think it will taste really good mixed with yogurt, or as a topper on my morning oats, however, it is just as good plain, eaten right out of the hand.
Coconut, Carob, Banana Cookie Granola
1 cup gluten free oats
1 cup coconut flour
1/2 cup desiccated coconut
1/2 tsp baking soda
1/2 tsp guar gum
3 tbsp carob powder
1 tsp stevia
3 tbso pumpkin seeds
1/2 cup dried cranberries
2 bananas
1/4 cup honey
1 egg
1 egg white
2/3 cups unsweetened applesauce
Preheat oven to 450 degrees F.
Mush the 2 bananas. Add honey, mix, and then whisk in the egg and egg white. Stir in the applesauce.
In a separate bowl combine all dry ingredients.
Mix the wet ingredients into the dry ingredients.
Spread onto a parchment lined baking sheet and spread evenly.
Bake for 20 minutes and then stir and bake for another 10 minutes.
Let cool.
If you’d like, try adding a couple tablespoons of canola or coconut oil into the mixture before baking, I didn’t do this but I think I’m going to try it for next time so that it comes out more golden and crunchy.

Nut Butters



When you think of nut butter, what is the first ‘nut butter’ that comes to mind?


If I were to be asked that question a couple of years ago, I would have instantly said ‘peanut butter’, as I thought peanuts were the only nuts that were made into a spread.

Now since I shop mostly in the organic sections of the grocery store (as that is where most of my friendly foods are, ie: gluten free, dairy free, etc) the aisle where the peanut butter is located is met with numerous other ‘butters’, like almond butter, cashew butter, pumpkin seed butter, sunflower seed butter (my favourite), pecan butter, tahini (sesame seed butter), walnut butter, coconut butter, and I’m sure there are many more that I am not even aware of!

Nut butters are so versatile. I personally like sunflower seed butter, almond butter and coconut butter the best, and I don’t just put these spreads on toast. I’ll mix them into a warm bowl of oats, spread some on a gluten free rice cake, top a muffin with some, mix it into apple sauce, dip fruits and veggies into it, or put a dollop of it on a baked sweet potato.

Artisana Nut Butters, are an organic nut butter company that “[create] uniquely delicious, healthy, gourmet food”, as said on their website. I will second that statement, as they’re nut butters are amazingly good.

The coconut butter was the first that I ever tried from their company, I fell in love with it. It’s so warm tasting and the taste is very tropical. I also the love the health benefits that come with coconuts: packed with lauric acid, which kill bacteria and boosts immunity, helps with digestion, kills candida and is great for the skin. Coconut oil is very different from coconut butter, as coconut butter is the coconut meat pureed, coconut oil is just pure “coconut oil”. Coconut oil is great for frying veggies and used in place of dairy butter.


Tahini is a paste, or butter made from sesame seeds. Sesame seeds are high in copper, manganese and calcium. They say that copper is good in helping reduce pain in rheumatoid arthritis…so I wonder if it would help in patients with IBD, as inflammation occurs too.
Tahini is very bitter tasting, it isn’t the sweetest of the nut butters, but it sure is creamy and it great for making hummus.

Almond butter has turned out to be one of my new favourites, it is a bit more grainy textured then smooth, but I enjoy the taste. It isn’t too strong tasting, but you can still taste the subtle hint of almond. If you like a sweeter tasting spread, almond butter might not be your first choice, as it isn’t as sweet, but you could alway add a squeeze of honey to what ever you put almond butter on. I like almond butter on celery, spread on apple slices or a piece of warm gluten free toast.

The cashew, pecan and walnut butters are all very creamy rich tasting butters that are great if you like the distinct flavour of all these three nuts. They’re great for spreading on toast and would even be a good substitution for tahini in hummus!


Nuts and seeds are such healthy whole foods that are packed with great nutrients. Nut butters for the most part are all gluten free, dairy free and for the mostly never sweetened.
It’s fun to see the variety of nut butters in the supermarkets and trying out new flavours. Who said a peanut butter and banana sandwich had to be made of peanut butter?
Next time try an almond butter sandwich, a coconut butter sandwich (for a tropical taste) or my favourite, a sunflower seed butter sandwich (gluten free that is)!