Peel you an almond? That’s the length Pic Picot will go to for its new almond butter. The Nelson nut butter maker extraordinaire has launched its delicious new almond butter, containing only almonds – not even a little bit of salt to make the nuts go further.
“Unlike other almond butters on the market our almond butter has been made without the skins on,” says Pic’s Peanut Butter owner Pic Picot.
“This means it’s smoother and less sticky, with no bitter aftertaste.”
Peel you an almond? That’s the length Pic Picot will go to for its new almond butter. The Nelson nut butter maker extraordinaire has launched its delicious new almond butter, containing only almonds – not even a little bit of salt to make the nuts go further.
“Unlike other almond butters on the market our almond butter has been made without the skins on,” says Pic’s Peanut Butter owner Pic Picot.
“This means it’s smoother and less sticky, with no bitter aftertaste.”
“If you spot a jar of Pic’s Almond Butter, buy it. It’s rare, and it’s absolutely delicious,” says Pic.
Also new to the range is the creamy delicious Pic’s Cashew Butter.
“Just a teaspoon of it squashes that voice in your head that demands sweet satisfaction,” says Pic.
Ways to use Pic’s Really Good Almond and Cashew Butters
• Breakfast and brunch dishes. For super-decadent French toast, make almond butter and squished fresh boysenberry sandwiches then dip them in a mixture of egg and milk before cooking in a hot pan.
• Use it to thicken and flavour smoothies. Our favourite is coconut water, chunks of fresh pineapple, ice and cashew butter – a very wholesome Pina Colada.
• Dollop on oats, drizzle on pancakes and of course, smear on toast.
• Use it to bind hearty, healthy granola bars. Use the almond butter and blend with dried fruit, oats and seeds.
• Dips. To switch up your basic hummus, blend almond butter into the dip in place of tahini. Cashew works in place of cream cheese as a dairy- free option.
• Dressings and sauces. Whisk almond butter into a basic vinaigrette to dress sturdy vegetables like carrots, kale and cabbage.
• Make a nutty pesto by adding almond butter to chopped herbs, garlic and grated cheese, without bringing out your food processor.
• Soups. Stir it into pureed soups for extra protein; the almond flavour is especially nice with orange vegetables, like butternut squash, carrots and sweet potatoes. Cashew butter is an ideal replacement for cream or coconut milk in a stew, curry or stir fry – just add a tablespoon to a sauce to thicken.
• Desserts. Add a grown-up nutty flavour to chocolate bar cookies. Or stir through vanilla ice cream with choc chips for an instant posh ice cream.
WIN WIN WIN
Treat your tastebuds to the natural deliciousness of Pic’s Nut Butters. Enter to win one of three prize packs, each containing 1x jar almond, 1x jar cashew and 1x 6pack of peanut butter slugs. Fresh, flavoursome and fantastic.
To enter simply fill in the form below. Entries close May 30.
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