Nut & seed butter alternatives // Indigo Herbs *

Hiya! I hope you’re all well! I’m very excited to be sharing with you today the first of many posts I’ve written alongside a company called Indigo Herbs. Indigo Herbs is a health food company from one of my favourite places in the UK, set in the heart of Glastonbury in Somerset (if you’ve never visited, you definitely have to at least once! It’s the most unique town) They stock a wide range of organic Superfoods, high quality herbal powders, aromatherapy oils and Herbal Teas to name just a few. As someone who’s interested in health food and general health and well-being, I really love how informative their page is AND how great their prices are! It’s easy to spend a small fortune on health foods and as someone who used to work in a health food shop I know that before you know it you need a bank loan on just stocking up on good quality basic ingredients!

As I’m so passionate about wholefoods and health foods I was really happy to be able to work alongside Indigo Herbs and try out their range of nut and seed butters and share a whole host of different, easy recipes that literally anyone could do. I’m not the world’s greatest cook or baker but I really enjoy creating bakes in the kitchen (as long as it doesn’t take too long to clear up after as well) I love peanut butter I eat it with slices of apple, sandwiches, on toast, added into sauces or curries, mixed with porridge or brownie mixes or even straight from the jar with a big old spoon. Drooling at the thought I won’t lie. So I was super excited to be able to try this whole range; as a lot of it I hadn’t ever tried or used before. Plus I really LOVE the fact that their butters are all organic and raw so they’re still packed full of all the proteins, vitamins, minerals and nutrients and hasn’t been heat treated or lost in the process of making of them.

indigo herbs nut butter

So first of I’m going to start with the nut butters. I’ve tried almond butter before in the past but I’ve never had walnut butter or hazelnut butter.

Almond Butter:

Probably my favourite apart from the OG peanut butter. It’s rich, thick and creamy but not too sweet. High in Vitamin E, B Vits it’s a great source of dietary fibre and protein plus tastes great swirled through some brownies, banana bread or on a rice cake for a perfect afternoon snack.

Walnut Butter:

I had never tried (heard of) Walnut Butter until I tried this and I was actually really pleasantly surprised! I really like the taste of walnuts anyway I know some people find them quite bitter or like they kind of metallic/rancid taste to some of them which puts a lot of people off. I’ve found that the Lidl own brand ones are really nice and creamy tasting if the bitter taste you often can get puts you off! Nevertheless I was kinda expecting the familiar savouriness but it was creamy to start and had that bitter nut butter finish. Spread it generously on some toast and top with some berries and a drizzle of honey for a perfect, quick and different breakfast.

Hazelnut Butter:

If you’ve got a sweet tooth like me this’ll certainly be up your alley. It’s nice and sweet and speckled with those lush hazelnutty grains. Adding it to already chocolatey recipes like a breakfast cacao smoothie will be like you’re drinking a fresh glass of nutella in the morning. YUM.

Moving on from Nut Butters to their fellow seed butter pals (was I the only one who didn’t actually know this was a thing???) Maybe I just have my heads in the clouds but I didn’t realise what you could do with seeds other than sprinkle them on the top of some meals and bakes. But I’ve really enjoyed trying these, adding them to things I’ve baked or cooked and actually broadening my tastebuds.

seed butter

White Sesame Tahini:

This is deliciously creamy and is basically just milled sesame seeds until it forms a paste. You can add it to soups, as a salad dressing or if you’re as addicted to Hummus as I am this is a great tahini to use and it’s so simple to make. Just chickpeas, tahini, garlic, lemon juice and oil, absolutely incredible if I do say so myself.

Black Sesame Tahini:

Just the same as white tahini but made with black sesame seeds. It’s rich in taste and in colour with a gorgeously glossy black shine to it. It’s full of B Vits, minerals and protein I love how it adds a really bold colour to bakes.

Sunflower Seed Butter:

This one I was most pleasantly surprised by it reminded me a little bit of peanut butter as it was smooth, creamy and sweet but much lighter and runnier in terms of texture compared to old faithful PB. Whether you use it for savoury or sweet cooking or baking, it adds a subtle creamy flavour. Perfect in cookies, hummus or in a dressing.

Apricot Kernel Butter:

Y’know those stones inside an apricot turns out they actually have uses. Who knew? Apricot kernels are high in vitamin E so it’s great for skin, hair and nails (eat it obvs don’t use it as a shampoo…Well you do you but it tastes good and I would probably recommend not putting on your face or hair ha!) It’s also quite rich in vitamin b17 which is a component of cyanide so best not to eat the whole jar. But then so are a lot of fruit seeds like apple pips so best to avoid those too if you can! On Indigo Herbs website they state it tastes sweet, rich and a bit like Amaretto and I TOTALLY got that. I dolloped some on top of a slice of wholemeal toast and ate it in about 7 seconds. Gurt lush.

Hemp Seed Butter:

I don’t really know much about the flavours of hemp, eating it or using it in cooking or baking. It’s really good for you, it’s a complete protein full of all the essential amino acids perfect as an energy source if you’re veggie or vegan or just want that added protein in your diet. Described on their website as peppery and creamy and it couldn’t have been more spot on. I added this into salad dressings and slathered it on the top of a cauliflower steak for a really unique, umami flavour profile.

Pumpkin Seed Butter:

Last and but by no means least is pumpkin seed butter. This taste just like pumpkin seeds with that similar smoky earthiness flavour to it. I used mine to make a pumpkin seed pesto pasta which was divine but if you wanted a sweeter flavour add some honey, maple syrup or some cinnamon and other spices!

Just to reiterate this was a gifted post courtesy of Indigo Herbs and the lovely Claire but all the thoughts and opinions throughout are honest and genuine. I really hope you enjoyed this post as much as I loved taste testing these! I’m so excited to share more nutty and seedy butter recipes with you all very soon!