One of my best friends came to visit Estonia with her family in the spring (I’m actually going to do a flashback post about that too). She was sweet enough to bring me a bunch of stuff. It was mostly summer clothes from my own closet that I hadn’t been able to pack when I moved here last fall, but she also had a few surprises– a strawberry-shaped notebook and a jar of Maranatha all-natural cashew butter. I’d bought a jar of cashew butter once before (back in the States) and really liked it, particularly paired with honey to sweeten it up. Of course, you can’t get cashew butter here in Estonia. Nut butters aren’t really a thing here. Nowadays you can find peanut butter fairly easily, usually some kind of natural brand from Germany or something (I don’t go for that, by the way– I import my highly-processed peanut butter from the States, thankyouverymuch). The only other nut-related spread you’ll find is Nutella. I guess since peanut butter isn’t popular here in the first place, there’s very little demand for cashew or almond or other nut butters that are safe for people with peanut allergies.
So anyway, this poor jar of cashew butter remained untouched throughout my busy summer, but now it’s open and I plan to take full advantage of it before its expiration date in a few months. I hate stirring the oil into a nut butter after it’s separated– I inevitably splash some all over myself and the kitchen– but I read on this site that all you have to do is give the jar a really, really good shaking to incorporate the oils, then refrigerate it, which keeps its emulsified. Sure enough, it worked! Good tip.
So far I’ve been adding a spoonful of the cashew butter to my morning oatmeal (actually it’s not straight oatmeal but a 5-viljasegu, or 5-grain mix). The difference one scant tablespoon of that stuff makes is amazing– not only is the oatmeal pleasantly more rich, but it also keeps me completely satisfied until lunchtime (I often need a snack around 11 am). So I guess a little extra protein with breakfast is a good idea. 🙂
I’ve also read that adding cashew butter to cookies makes them wonderfully chewy without affecting the flavor, so I plan to try out that trick too.
(By the way, this is the same friend who sent me The United States of Arugula and Penzey’s spices for Christmas last year. Clearly she gives the best presents, food-related or not. Sometimes there’s even a high-quality romance novel with Fabio’s glistening chest on the cover thrown into the mix. 😉 Thanks chica!)