Blueberry and almond breakfast muffins

Blueberry and Almond Breakfast Muffins

muffins

 

This muffin recipe is one of our favourites from our new cookbook. Perfect for a quick breakfast if you’re scurrying out the door, or an afternoon pick-me-up. Best enjoyed with a proper cup of tea.

 

Make a batch on Sunday evening and you’ll be thanking yourself all week. They only take 30 mins so can easily be slotted in to a lazy weekend routine.

 

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A giant cookbook

A Giant Pip & Nut Cookbook

book

 

 

We had a lot of fun coming up with our most recent window display at Whole Foods Market (High St Kensington). We wanted the window to celebrate our recent cookbook, which to us is really about two key ideas: getting creative in the kitchen and the versatility of nut butter in cooking. We worked with design agency Neue to come up with the concept of the giant cookbook. The ‘flying’ pages highlight some of our favourite recipes, such as the Coco-nutty Banana Pancakes and Peanut Butter Hot Chocolate. We wanted this window to show people that there are so many more ways to use nut butter than just spreading it on toast (although sometimes you really can’t beat a good slice!).

 

 

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Strawberry toast recipe

Marinated Strawberries & Almond Butter Sourdough

 

 

This is one of our absolute favourites from our new cookbook and is on the menu at our pop-up Toast Bar in the Selfridges Foodhall.   The savoury edge from the almond butter, sweet honey, salty sourdough and tart lemon makes this a real crowd-pleaser. Plus saying that you marinated your strawberries makes it sound rather fancy, so you’ll get lots of praise from friends if you’re generous enough make it for them. It’s a win-win situation.

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The Pip & Nut Cookbook: out now!

The Nut Butter Cookbook leaps onto shelves

 

Hello 2017. Hello hot-off-the-press Pip & Nut cookbook! We’re just a little excited to finally be able to share The Nut Butter Cookbook with you.  With over 70 recipes, from DIY nut butter, to savoury dishes and smoothies, we think there is something for everyone in here.

 

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Baked Honey Cinnamon Cashew Festive Cheesecake (g’on, it’s a cracker!)

Baked Honey Cinnamon Cashew Festive Cheesecake (g’on, it’s a cracker!)

 

 

Mince pies, Christmas pudding and Yule log are all very well.. but for those of you that really just can’t bare to tear yourselves away from nut butters needn’t fret as we’ve got the perfect recipe for you! Prepare yourselves for the deliciousness (though we say so ourselves) that is our baked honey, cinnamon cashew nut cheesecake!

 

Festive Cheesecake_V1

 

 

And believe it or not, it’s really rather simple to make..

 

To make this cracker of a cheesecake you will need:

 

For the base:

 

300g Digestive biscuits

100g Melted butter

Pinch of salt

 

For the filling:

 

500g Cream cheese

50g Golden caster sugar

1 tbsp. Cornflour

3 Free range eggs

200g Greek yoghurt

75g Runny honey

100g of Pip & Nut Honey Cinnamon Cashew butter

200g Sultanas (soaked in boiling water and drained)

Seeds from 1 vanilla pod

 

Serves: 12 hungry squirrels

 

1) Preheat the oven to 160C

 

2) In a bowl or blender, finely crush the digestives and mix together with the melted better and pinch of salt. Transfer this mixture in to a 30cm round spring form cake tin and pack down evenly over the base. Place in the fridge for 20 minutes or so to set.

 

3) In a large bowl, beat together the cream cheese, sugar, cornflour and vanilla seeds. Add the eggs and yoghurt and then incorporate the cashew nut butter, honey and drained sultanas.

 

4) Pour the mixture into the cake tin and spread evenly.

 

5) Wrap the tin with foil and then place in the middle of a large roasting try. Pour hot water around the tin until it reaches half way up the sides of the cake tin, and then place in the oven to cook for 30 minutes.

 

6) Chill the cheesecake in the fridge before serving.

 

cheesecake option 2

 

 

PIP & NUT COCONUT ALMOND COCKTAIL YOU SAY?!

COCONUT ALMOND COCKTAIL YOU SAY?

 

Yes, you heard correctly!

 

Last week we were lucky enough to be involved in the amazing Equinox’s ‘After Dark’ event, which involved a late night yoga class for 30 or so health and fitness fanatics and then a little social gathering in the lounge after to refuel with some Pip & Nut from our Toast Bar and a cocktail (or two) from the Mahiki bar team.

 

Now obviously seeing as we were spending the evening with the awesome bartenders from Mahiki, we weren’t going to pass up the opportunity to create a Pip & Nut cocktail!

 

Introducing the very delicious Pip & Nut Coconut Almond Cocktail.

 

To make this nutty tipple you will need:

 

1 tsp. of Pip & Nut coconut almond butter

Few strips of peeled grapefruit skin (apparently this is the most flavourful part as it releases lots of yummy grapefruit oils)

40 ml lime juice

25ml coconut rum

Top off with a splash of fizz (prosecco/ cava/ champagne/lemonade?!)

 

Give it a good shake

 

Pour over a glass of ice and enjoy!

 

Cocktail pic

#PimpYourKale Competition at The Detox Kitchen

#PimpYourKale Competition at The Detox Kitchen

Salad copy (1)

 

This week you can find our almond butter on the menu at The Detox Kitchen in their Ultimate Kale Salad and to celebrate we’re giving you the chance to win lunch for two at The Detox Kitchen plus a goodie bag of Pip & Nut.

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