#almond-butter

#almond-butter

How could we keep the benefits of Chris's sad toast-fiber, healthy fats, sustaining carbs-and make something that actually tastes good? Our answer was a cookie. We started experimenting in the Test Kitchen and set out to accomplish two things: It has to taste good and make you feel good. The former came easily, as I've developed hundreds of cookie recipes, including writing a whole book on them. But the latter was more difficult.

I'll save you the comparisons and just say this: the Simply Nature creamy almond butter from Aldi doesn't require any stirring. No flipping upside down overnight, none of the never-ending, wrist cramp-inducing churning by hand, not even a glance at my hand-blender (which I have been desperate enough to break out a time or two) - this almond butter comes exactly as it's described, and that's creamy.

They have a comparable protein content and roughly the same amount of calories; but, when it comes to fiber, almond butter beats peanut butter. A serving of almond butter (two tablespoons) has around 3.3 grams of fiber, whereas peanut butter has half that amount. There seems to be a trend focused on consuming as much protein as possible, but fiber is an underrated nutrient that's finally getting its time in the spotlight - and almond butter is a delicious way to ensure you get enough.

This is a fun and admittedly unusual vegan grilled main to play with during peach season! I have you make a sauce from fresh peaches on the stove that we finish up in the blender. The dish has a fun sweet-savory duality that will remind you of traditional BBQ sauce-lacquered goodies! Shallots, chili, and white miso keep it all rooted in the typical dinner flavor zone.