Month: December 2016

Pumpkin Waffles

Must we really restrict ourselves to waffles just for breakfast? There is no written rule that says you can’t enjoy a nutrient- filled waffle at three o’clock in the afternoon with a good cup of tea! Experiment a little, make these pumpkin waffles anytime you feel like it. After all, we all need a little extra vitamin A, D and B while satiating our hunger with healthy fats and plenty of protein. This pumpkin waffle recipe delivers on all of those and then some! The addition of almond butter to this recipe is a stroke of genius! These waffles not only complement your omega and fiber needs, but also add the earthy and nutty flavor you’d expect in a pumpkin waffle. Perhaps the best part of a waffle is how close it tastes to a fluffy piece of cake; nevertheless, t it is ready in less than 90 seconds! When you have a hot waffle iron, there is no limit. You can add whatever toppings suit you to make it simple or as complex as you wish.

A note about the cup of pumpkin puree: This recipe calls for pumpkin  puree, which is easily found in a can in your grocery store all year-round, although it does make it to the center isle during the months of October through December. However, you can also make your very own! We suggest trying to make it yourself, at least once. We recommend this not only for the experience, but to taste the difference. Homemade pumpkin puree is bursting with freshness. Making it is  is much easier than it sounds, and can be cheaper too when pumpkins are in season and on sale. There are many varieties of pumpkins. Try  medium size pumpkins labeled as “sugar” or “pie” pumpkins to begin. Using a large and sharp knife, slice them in half and clean out the seeds and strings from the middle. Cover the open sides with foil or parchment paper. Then place it in the  the oven, in a baking dish or pan, for about 45 minutes at 350 degrees Fahrenheit. That’s it! Just scoop out the soft center and mash it all with a fork. Store in airtight container in the refrigerator for up to seven  days, or freeze to use later. You’ll surprise yourself with how many different ways you can enjoy this vegetable. Just sprinkle some salt and add a little butter for the perfect dinner side dish. Or add some cinnamon and a couple tablespoons of milk for a simple dessert. Whichever ways you choose to enjoy your fresh pumpkin puree, just remember to save a cup of it to make these waffles!

Pumpkin Waffles from Once AGain Nut Butter

Pumpkin Waffles

1 cup of pumpkin puree

2 eggs

1 cup of whole wheat flour

1 teaspoon of pumpkin spice

2 tablespoon of Once Again Creamy Almond Butter (or 1 squeeze pack)

1 tablespoon of baking powder

1 cup of milk of your choice— We used almond milk

In large bowl, lightly beat eggs, add in pumpkin and almond butter. Next add in flour, baking powder and pumpkin spice. Mix well and start adding in milk until mixture is not too liquid—it may require a bit less milk than a cup depending on how watery the pumpkin mixture is. Then measure about ½ cup of the mixture into waffle iron and bake according to the setting on your machine. You may also use this mixture as a pancake batter! Enjoy these waffles with syrup or honey.

Frozen Peanut Butter Bark

We are breaking all traditions with this recipe! Peppermint bark is a chocolate treat generally made up of peppermint candy pieces captured in white chocolate on top of  a bed of dark chocolate. We usually find it  in  stores during  the second half of the year as we near holiday season. There have been many twists on this recipe over the years, and quite a few of them include peanut butter. However, this one has just about one thing in common with the original bark,  well,  maybe two. There is chocolate in this version, and the last step of the recipe is similar since you break it apart to form large pieces of bark.

Perhaps the most dramatic difference between the original and this recipe is that this one sets in the freezer  and remains there to deliver a frozen bark that will certainly find a place in your recipe box right along  with your  other bark recipes. The best twist in this recipe is the fact that you can make it so very quickly. It takes just a few minutes to mix up the ingredients, spread it thin on parchment paper and place  it to the freezer. A few minutes later, just break it up and enjoy! Maybe you’ll be pleased to know this version of bark is much lower in calories than the chocolate version, so you can enjoy several pieces at a time. It makes a great snack too, so you don’t have to just limit it to dessert.

Our frozen peanut butter bark features  yogurt as its  main ingredient. You can keep  this recipe extra lean by using no fat or low-fat Greek Style yogurt, or you can have a more satiating snack by making it with whole fat yogurt. The texture will be thicker and smoother with the full fat version as well, but the taste is only slightly different.

Sometimes breaking the rules just makes all the sense, and the results are better than one can imagine! With  our version of bark, you’ll get a healthy dose of plant protein from the peanut butter, combined with the protein from yogurt.

If you don’t feel quite daring enough to leave all traditions behind, just adapt this recipe a bit. Instead of the almond butter drizzle, add in the crushed peppermint candy pieces to  the mixture as well as  the  topping. Just make sure the peppermint is nearly crushed due to the time it will spend in the freezer to harden. As with all our recipe creations, we love to hear what you’ll do with it next! Share your creations with us on any social media  platform of your choice, or in the comments below.

Frozen Peanut Butter Bark by Once Again Nut Butter Blog

Frozen Peanut Butter Bark

 1 cup of plain yogurt (or vanilla)

2 tablespoons of Once Again Crunchy Peanut Butter

1 squeeze pack of Once Again Almond Butter (or a tablespoon from the jar)

1 tablespoon of chocolate chips

Mix yogurt with peanut butter, then spread  it on parchment paper until you achieve about a quarter-inch thickness. Drizzle the almond butter over  the mixture  and sprinkle with  chocolate chips. Place  it in  the freezer for 45 minutes, and then break  apart  with your hands and place pieces in airtight container. Store in the  freezer.  This bark  melts quickly when left at room temperature. Enjoy!

No-Grain Pumpkin Blondie

We value our social media connection with our fans very much! It is where we have the privilege to get to know you and learn a little bit about your likes and dislikes. Recently, we noticed a trend of several people tagging pictures and using the hashtag “paleo diet.” Many of our recipes already fit into the paleo diet standards, but we wanted to build one  that especially follows the paleo way of living.

That required us to look more deeply the paleo diet. Let us clarify that we don’t believe this diet to be a good option for all people but understand some have chosen it and garnered  great results. We encourage each one of you to do your own research and determine if it is something that fits your health goals. In addition, it is always a good idea to discuss this diet with your doctors who know your medical history and may have individualized recommendations for you.

The paleo diet, nicknamed the caveman diet, attempts to mimic our ancient ancestor’s way of eating. The diet avoids foods that come from modern agriculture, such as wheat, dairy, legumes and rely instead on meals full of meat, nuts and vegetables. The concept became popular when Dr. Loren Cordain published a book, The Paleo Diet in 2001. The idea is to eliminate foods that may contain possible irritants to our gastrointestinal tract. There isn’t scientific research (that we know of at this point) that credits this diet for any health advantages over a balanced way of eating. However, as we stated before, we know it may work for some people. And as  long as they are monitored by their doctors regularly, and there are no adverse  effects, then going paleo  is a personal choice. Either way, we love to contribute with delicious recipes that will fit into paleo  plans!

The paleo diet excludes legumes, and since peanut is technically a legume, peanut butter is not included in their list of foods allowed. However, we have encountered some people who follow modified paleo diets that do include peanut butter. The other products we offer, including cashew, almond, tahini and sunflower seed butter are all paleo- friendly products.

Regardless of your food restrictions or dietary plans, this recipe is fantastic and worth a try! It is rich in protein, fiber and low in refined sugar. They make perfect treats for  before or after workout  fuel, and works really well as a weekend, treat too!

Paleo Pumpkin Blondie by Once Again Nut Butter

No-Grain Pumpkin Blondies – Paleo Friendly!

¼ cup of Once Again Organic Cashew Butter
½ cup of Once Again American Classic Creamy Peanut Butter (for paleo – just use 1 whole cup of Cashew Butter and exclude the Peanut Butter. Or use Almond butter instead!)
¼ cup of maple syrup
¾ cup of pumpkin puree
2 tablespoons of pecan flour
1 teaspoon of vanilla extract
1 teaspoon of pumpkin spice
1 teaspoon of cinnamon
1 teaspoon of baking soda

Preheat oven to 350 degrees Fahrenheit and spray an 8×8 inches baking pan with non-stick spray. In medium bowl, mix in cashew butter, peanut butter, pumpkin puree, vanilla extract and maple syrup. In separate bowl mix pecan flour pumpkin spice, cinnamon and baking soda. Mix in dry mixture and combine just until all ingredients form a homogenous dough. Place in baking pan and bake for 30 minutes, or until edges are golden. Insert toothpick in center to test for readiness  to remove blondies from oven. Let cool and slice to serve. Store in airtight container for up to five days.