Meridian Crunchy Almond Butter 100% Nuts 170g
Ingredients
Ingredients: Roasted Almonds Whole Skin (100%)
Nutrient Information
Daily Intake Amount:
| Ingredient | Amount | % NRV* |
|---|---|---|
| Energy (kJ) | 2688g | ✝ |
| Energy (kcal) | 650g | ✝ |
| Salt | 0g | ✝ |
| Protein | 25.4g | ✝ |
| Sugars | 4g | ✝ |
| Carbohydrate | 6.5g | ✝ |
| Saturates | 4.4g | ✝ |
| Fat | 55.8g | ✝ |
* NRV is the Nutrient Reference Value
✝ NRV not yet established
Dietary Information
This product is suitable for the following requirements:
- Vegetarian
- Vegan
Allergens
Contains:
- Tree Nuts
Format
Directions & Storage
Storage: Store in a cool, dry place away from direct sunlight and heat
Additional Information: Once opened consume within 3 months.
Directions: Delicious on crackers and crumpets, added to shakes, cakes and bakes or why not try this sensational vegan burger recipe. What you need: 300g Sweet potato, peeled and chopped into bite size chunks 400g tin of Borlotti beans, drained 2 cloves garlic, roughly chopped 1 tsp yeast extract 1 tsp cumin ½ tsp ground coriander 2 tbsp Meridian Crunchy or Smooth Almond Butter 1 tbsp oil Flour to dust Buns, lettuce, roast peppers, onion rings, hot sauce and extra almond butter to serve Instructions: 1. Boil a kettle, pour the water into a saucepan and carefully add the sweet potato. Cook for 8 minutes until tender. Drain well. 2. Heat the oven to 200C/180C Fan. Put all of the ingredients except the oil into a food processor and season well. Blend, stopping when the mixture still has some texture. 3. Tip the mixture out, divide into 4, flour your hands to shape into ‘burgers’ and lay on a flour dusted plate. 4. Pour the oil into a large frying pan, heat and cook the burgers for 8 minutes on each side until well browned. Serve in buns with lettuce, roast peppers, onion rings, hot sauce and extra almond butter. Top tip: Use a spatula to carefully turn the burgers, if they start to spread use the spatula to nudge back into shape.
Please note
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