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Pip & Pet: Copper
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Sophia’s miniature daxie Copper loves our almond butter so much he couldn’t even wait for her to open the lid. Who can blame him…
Have a pet who loves Pip & Nut? Send us a picture of your pal and the best ones will make it to the Pip & Pet Hall of Fame. As a thank you, we’ll send you a stash of nut butter too.
Win 1 of 5 £50 Made.com vouchers
We’ve got a bit of a thing for fancy tableware, especially the lovely sets from Made.com. Whether it’s lunch for one, or a full blown dinner party, a nice plate makes all the difference. Especially for all you ‘grammers out there (we have normally scoffed the lot before we remember to take a photo…oops)
Well we are giving five lucky squirrels the opportunity to treat themselves to some lovely new kitchenware (or whatever else you fancy) from Made.com. It might finally be time to chuck out the chipped china and holey tablecloths!
Win a Joseph Joseph set & The Nut Butter Cookbook
To celebrate the launch of our book we’re giving one lucky squirrel the chance to win a Joseph Joseph cook book stand, 9 piece nesting bowl set, a signed copy of our Pip & Nut Cookbook plus a serious stash of our nut butter to help you on the way to creating all sorts of nutty delights.
At Pip & Nut we care deeply about our customers’ safety and therefore, having found a higher than trace levels of peanut in an isolated batch of our Coconut Almond Butter 250g jars, we are withdrawing this batch of products from the shelves immediately.
The affected products have the batch number 57956-28-5, with the best before date of 28th June 2017. We ask that if you have bought a jar from this batch and are concerned about the presence of peanut, please email us and we will send you a replacement jar.
No other products or batches are known to be affected.
Continue reading “Introducing… The Pip & Nut Nut Butter Cookbook!” →
There seems to be a day for everything these days, from national bubble bath day to national nap in public day. Despite pancake day being an old favourite, there is still a bunch of funny yet equally ridiculous pancake facts to accompany the day. Here’s our pick of the best:
– Around 52 million eggs are used in the UK on Pancake Day, which is 22 million more than usual
– The largest pancake ever made measured 15 metres and weighed in at three tonnes – you’ll need a lot of nut butter to top that one..
– The most flips anyone has ever done with a pancake is 349 flips in two minutes. Flippin’ good if you ask us!
– Also flippin’ good is Dominic Cuzzacrea, who flipped a pancake 31 feet (and 1 inch) into the air in November 2010, making him the current record holder.
– On average we consume two pancakes per person on Pancake Day, which means that we get through 117 million pancakes in one day. This requires enough milk to fill more than 93 Olympic swimming pools and almost 13 million kilos of plain flour
– We all have our preferences for pancake toppings but the weirdest pancake toppings that we’ve heard have to be sour cream and caviar, ketchup and mustard, coco pops and cream, cream cheese and strawberries.
However if like us you prefer to stick to nut butter then you may want to enter our competition with Clean Eating Alice to be in with the chance of winning a months supply of nut butter. To enter simply recreate one of her pancake recipes, or use your own, take a picture and tag both @clean_eating_alice and @
We have a very exciting new, brown, four legged addition to our office. No, sadly it’s not an office dog (yet), but a table!
Up until now we’ve been eating lunch at our desks, spilling all manor of things down tops, coffees over legs and realistically it was probably only a matter of time until one of our laptops got it.
However apart from the risk mitigation side of things, it’s really actually important to get away from the desk and take time to enjoy your food.
We’ve compiled a list here of why you should take time out to eat:
You don’t overeat – distracted or ‘mindless’ eating mean your body and brain don’t properly process the amount of food you consume. As a result, the hormone ‘leptin’ is often late in signalling to the brain that it’s time to stop eating as you’re full.
Boost productivity – research has shown a change in surroundings boosts productivity. Do more, work less – sounds like a winner!
Good opportunity to socialise – Catch up on the office goss, find out who’s doing what at the weekend and other mindless chatter
Your desk is full of germs – Research has shown that the average office keyboard has more bacteria per swab than
If, like us, you ate one too many mince pie and drank one too many mulled wine, you may well be using January as a detox month. With this in mind, we’ve created a mega tasty and really rather healthy smoothie recipe, using our honey cinnamon and cashew nut butter.
Here’s how to make it:
Ingredients
For the Bottom Half:
– 1 Banana
– 1 Tbsp. Oats
– 100ml Almond Milk
– A dollop of Honey Cinnamon Cashew Butter
For the Top Half:
– 1 Pear
– Handful of spinach leaves
– 1/4 of an Avocado
– 100ml Almond milk
– Chia seeds
Method
Whiz together all the ingredients in a blender, starting with the bottom half and then once poured into a glass top with the blended top half mixture. Top with a sprinkling chia seeds.
Serves 1 hungry squirrel
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!
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.
Love nut butter? Great at talking to people? Enjoy getting out and about?
Then you might be just the person we are looking for. The Pip & Nut squirrels are on the hunt for a few more Brand Ambassadors to join the team.
Continue reading “Next Top Squirrel? We need more Brand Ambassadors!” →
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