Recipes — Organic Smooth Almond Butter 100% 170g

Coley with Almond, Chilli & Lime Crust

Posted by Meridian on

Ingredients 4 Coley fillet pieces, skinless & boneless 4tbsp Meridian Almond Butter (Smooth or Crunchy) 1 chilli, seeds removed and finely diced 1 clove of garlic, crushed 1 lime, zest & juice and extra to serve Small bunch of coriander Method Heat the oven to 180C/ 160C fan/ Gas 4. Lightly oil a baking sheet or oven dish and lay the fish on and season lightly. Beat together the remaining ingredients in a small bowl...

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Bakewell Meringues

Posted by Meridian on

Ingredients 8 Amaretti biscuits For the Compote: 250g cherries, stoned (fresh or frozen) 2tsp lemon juice 30g sugar For the meringue: 2 egg whites 60g caster sugar 2tbsp Meridian Smooth Almond Butter Method Heat the oven to 160C/140C Fan/ Gas 3. Crush the amaretti biscuits and tip into the bottom of 4 ramekins or ovenproof bowls. To make the compote, heat the cherries, lemon juice and sugar, bring to a simmer and cook for 10mins...

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Almond Butter Popcorn

Posted by Meridian on

Ingredients 60g corn kernels ¼tsp vegetable oil 1tbsp Meridian Smooth Almond Butter 3tsp date molasses A pinch salt Method Put the corn into a large lidded saucepan, add the oil, stir well and put the lid on. Heat on a medium heat for approximately 5 minutes, or until you have a 2 second gap between pops. While the corn is popping, put the almond butter, molasses, 1tbsp hot water and salt into a small saucepan,...

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Anise, Almond and Cranberry Biscuits

Posted by Meridian on

Ingredients 2 star anise, ground in a coffee grinder or pestle and mortar 200g Meridian Almond Butter (Smooth or Crunchy) 325g self raising flour 125g caster sugar 100g dried cranberries 2 egg yolks, beaten  Makes 20 biscuits  Method Heat the oven to 180C/ 160C fan/Gas 4. Grind the star anise to a powder. Put the almond butter, flour and anise powder into a food processor and whizz for a minute to form breadcrumbs. Tip into...

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