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Berke's 100% Natural Peanut Butter
PURE HONEY GOOEYNESS
Only Peanuts, Peanut Oil, and Organic Honey - Really.
What makes us special: we source our peanuts from small family farms, not distributors, and only make our peanut butter with the best ingredients because we care. No salt. No sugar. No Palm oil. Non-GMO, Organic,
Real. We want the best for you, that’s why we only provide the healthiest, highest quality products. Because we know how important your health is, so our peanut butter is made with love and your wellbeing in mind.
You will taste the difference!
With organic honey, Berke’s Peanut Butter is delicious on sandwiches or right off the spoon. Mix with yogurt, oatmeal, cereal, or dip your favorite fruits and vegetables! The perfect start to your morning and end to your day.
Recipes to try with Berke’s Peanut Butter with Organic Honey!
For a yummy breakfast option, try this Peanut Butter Waffle recipe!
What you’ll need:
- ¾ cup Berke’s Peanut Butter with Organic Honey
- 3 tbsp coconut oil
- 3 tbsp honey or maple syrup
- 2 large eggs
- ½ cup unsweetened vanilla almond milk
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 1 tsp baking soda
- 3 tbsp coconut flour
INSTRUCTIONS
- Mix sea salt, baking soda, and coconut flour in a small bowl, then set to the side.
- Microwave Berke’s Peanut Butter with Organic Honey, coconut oil, and honey or maple syrup in a large bowl for 30-60 seconds, then stir until smooth.
- Add eggs to peanut butter mixture and whisk.
- Add almond milk and vanilla extract and whisk.
- Add dry ingredients to the wet mixture and whisk until smooth.
- Heat waffle iron, then spray with non-stick spray when ready, and pour 2 tbsp of waffle mixture into the middle of the iron. Cook for 2 minutes or until golden.
For a tasty dinner option, try this Thai Chickpea Quinoa Salad recipe!
What you’ll need:
For the dressing:
- ¼ cup Berke’s Peanut Butter with Organic Honey
- 1 tbsp gluten-free soy sauce
- 2 tsp honey
- ½ tsp ground ginger (or 1 tsp freshly grated ginger)
- 2 tsp apple cider vinegar
- 2-4 tbsp warm water, to thin dressing
For the salad:
- ⅓ cup uncooked quinoa
- ½ cup chickpeas
- ½ cup red bell pepper
- ¼ cup diced green onion
- 2 medium carrots, shredded
- ¼ cup chopped fresh cilantro
- ¾ cup diced mango
- 2 cups romaine lettuce
- ¼ cup roasted cashews or honey-roasted peanuts
INSTRUCTIONS
- Add ¾ cup water to a saucepan, and bring to a boil. Then, stir in quinoa. Reduce heat to low, cover, and let simmer for exactly 15 minutes. Remove the saucepan from heat and let stand covered for another 5-10 minutes. Fluff the quinoa with a fork. Quinoa will pop upon cooking and expand. To help separate the grains, use a fork and fluff the quinoa. Set aside.
- While the quinoa is cooking, chop all your ingredients for your salad.
- Next, make your Thai peanut dressing with Berke’s Peanut Butter with Organic Honey. Add all ingredients.
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