Recipes
Crunchy Almond Chicken with Slivered Almonds

Serves 4 to 6
4 Boneless chicken breast halves
1 Tbsp. MaraNatha Almond Butter, Crunchy
2 Tbsp. Natural low fat mayonnaise
1 Tbsp. Fresh lemon juice
1 clove Garlic, crushed
2 Tbsp. Cilantro, finely chopped (optional)
Salt and Pepper to taste
2 Tbsp. Slivered almonds, slightly crushed
Heat oven to 375°F. Rinse and dry chicken. Pound chicken breast between two pieces of
plastic until 1/4 inch thick.
In a small bowl combine the almond butter, mayonnaise, lemon juice, garlic and cilantro.
Place chicken on baking sheet and sprinkle with salt and pepper. Spread about 1 tablespoon
almond butter mixture on each piece of chicken. Top with crushed almonds. Bake for 25 minutes.
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Savory Almond Butter Dip

Makes about 1/3 cup - Serves one
1 Tbsp. MaraNatha No Stir Almond Butter, Creamy
3 Tbsp. Organic or natural low fat mayonnaise
2 Tbsp. Organic or natural low fat sour cream
1 tsp. Fresh lime juice
1/8 tsp. Worcestershire Sauce
1/2 tsp. Onion powder
Whisk all ingredients together in a small bowl. Use as a dip for vegetables such as celery,
carrots, bell peppers, broccoli, cauliflower, and cucumbers.
This dip can also be used as a sauce over steamed vegetables - great with asparagus or broccoli.
Nutrition information: 300 Calories, 5g Protein, 13g Total Carbohydrates, 1.5g Fiber, 4g Sugars
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Cilantro Chicken Wraps with Creamy Almond Butter Sauce

Makes about 1 cup sauce - Serves 4
4 Multigrain tortillas
12 oz. Broiled chicken breast strips
2 to 3 Slices, red onion
Packaged shredded carrots
Cilantro leaves
Lettuce leaves
Sauce:
1 Tbsp. MaraNatha No Stir Almond Butter, Creamy
1/2 cup Organic or natural light mayonnaise
1/4 cup Organic or natural light sour cream
1 tsp. Fresh grated ginger
1/2 tsp. Garlic powder
2 tsp. Sesame oil
1 1/2 tsp. Rice vinegar
2 Tbsp. Cilantro, finely chopped
Place all ingredients in a medium size bowl. Whisk until smooth.
Place large tortilla on flat surface and cover with green leaf lettuce.
Spread 2 - 3 tablespoons sauce over lettuce. Place grilled chicken breast,
shredded carrots, red onion slices (to taste), and 8 to 10 cilantro leaves.
Fold in sides of tortilla and roll.
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Linguine Tossed with Stir Fry Vegetables and Soy-Almond Butter Sauce

Serves 4 to 6
8 oz pkg. Linguine noodles
1 cup Vegetable broth
1 Tbsp. Vegetable oil, divided
3-4 Tbsp. Soy sauce (to taste)
2 tsp. Fresh ginger, grated
1 Tbsp. Rice vinegar
3 Garlic cloves, chopped or pressed
1/4 tsp. Red chili flakes (to taste)
1/2 cup MaraNatha No Stir Almond Butter, Creamy or Crunchy
1 Red bell pepper, sliced
1 cup Snow peas or sugar snap peas*
1 cup Packaged shredded carrots
Cook noodles as directed. Drain and set aside.
In a saucepan heat 1 teaspoon oil. Sauté ginger and garlic for 30 seconds. Add almond butter,
vegetable broth, soy sauce, rice vinegar, and chili flakes. Whisk together until smooth.
On medium high heat bring to a slight boil, and then reduce heat to low and simmer for 7 minutes.
While sauce is simmering, heat the 2 remaining teaspoons of vegetable oil in a large sauté pan or
wok until hot. Add bell peppers and snow peas and stir fry on high heat until tender, about 3-5 minutes.
Add carrots and fry for 1 minute. Remove from heat, add noodles and sauce to vegetables and toss until well coated.
Optional: For a quick and easy variation, stir fry sliced chicken until cooked through, then add a
packaged stir fry vegetable blend from your grocer's fresh or freezer section instead of the red bell
pepper, snow peas and carrots. Heat according to package directions.
*Sugar snap peas have strings that must be removed before eating. Pinch the very tip of the pea,
taking hold of the string. Pull the string up the straightest side toward the stem end. Pinch off
the stem end and continue pulling down the other side until all of the string is removed.
Note: Some packaged sugar snap peas are sold with strings already removed.
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Creamy Almond Butter Hummus

Makes about three 1/2 cup servings
1/4 cup MaraNatha No Stir Almond Butter, Creamy
1 15-ounce can garbanzo beans, drained and rinsed
2 Tbsp. Lemon juice, freshly squeezed
1/4 tsp. Salt (to taste)
1/4 tsp. Pepper
1 Tbsp. Water as needed for smooth blending
Place all the ingredients in a blender. Blend on high until smooth. Serve with pita chips,
carrot sticks, celery, cucumber slices, and bell pepper slices.
Per serving nutrition information: 300 Calories, 11g Protein, 15g Total Carbohydrates, 8g Fiber, 2g Sugars.
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Roasted Red Pepper and Cilantro Almond Butter Hummus
For a savory variation, add the following ingredients to the above recipe before blending. Blend until smooth.
Almond Butter Hummus
1/3 cup Cilantro, finely chopped
3 slices Roasted red bell pepper
1 clove Garlic, crushed
1 clove Garlic, chopped
1/4 tsp Serrano chile, finely chopped
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Almond Sesame Salad Dressing and Marinade

Makes about 1/2 cup
1 1/2 Tbsp. MaraNatha No Stir Almond Butter, Creamy
1 1/4 tsp. Sesame oil
1 tsp. Sugar
2 Tbsp. Soy sauce
Pinch of salt
2 Tbsp. Rice vinegar
1/4 tsp. Garlic powder
1 1/2 tsp. Red wine vinegar
1/3 cup Vegetable oil
1 Tbsp. Fresh lemon juice
In a small bowl whisk all ingredients except vegetable oil until smooth. Gradually add the vegetable oil and whisk until well blended.
Use as a salad dressing on leaf lettuce with carrots, green onions, and toasted almonds.
Use as a marinade for chicken, beef or tofu. Place meat or tofu in a shallow dish and add enough sauce to coat.
Marinate, turning frequently, for 15-20 minutes.
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Thai Inspired Almond Butter Satay
Traditional Satay with Coconut Milk, Almond Butter and Red Curry

Makes about 2 1/4 cups sauce
3 Tbsp. MaraNatha No Stir Almond Butter
1 tsp. Red curry paste
2 Tbsp. Soy sauce
3 Tbsp. Brown Sugar
1 tsp. Paprika
1 tsp. Garlic powder
2 cups Coconut milk
In medium saucepan whisk all ingredients together. Heat to a slight boil, reduce heat and
simmer for 10 minutes or until sauce thickens. Serve with thinly sliced broiled or barbequed
skewered chicken breast, beef, or tofu.
Light Satay with Chili Garlic Sauce & Almond Butter
Makes about 2 1/4 cups sauce
1/4 cup MaraNatha No Stir Almond Butter, Crunchy
1 Tbsp. Coconut milk or milk
1 Tbsp. Soy sauce
1 Tbsp. Brown sugar
1 tsp. Garlic powder
1 tsp. Onion powder
1 Tbsp. Apple cider vinegar
1 tsp. Chili garlic sauce*
1/2 cup Water
In medium saucepan whisk all ingredients together. Heat to a slight boil, reduce heat and
simmer for 10 minutes or until sauce thickens. Serve with thinly sliced broiled or barbequed
skewered chicken breast, beef, or tofu.
*Found in the ethnic foods aisle of most grocery stores.
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"I'm Bananas for Almond Butter" Smoothie

Serves one
2 Tbsp. MaraNatha No Stir Almond Butter, Creamy
1 Medium banana
1/4 cup Organic or natural nonfat soymilk
2 Tbsp. Organic or natural nonfat vanilla yogurt
1 cup Crushed ice
Place all ingredients in a blender. Blend until smooth.
For an indulgent treat add any of the following:
2 Tbsp. Chocolate syrup
1 Tbsp. Chocolate chips
Nutrition information: 320 Calories, 10g Protein, 41g Total Carbohydrates, 7g Fiber, 22g Sugars
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No Stir Almond Butter & Banana
2 Tbsp. serving of MaraNatha No Stir Almond Butter with medium banana
Nutrition information: 290 Calories, 7g Protein, 34g Total Carbohydrates, 6g Fiber, 17g Sugars
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No Stir Almond Butter & Pretzels

2 Tbsp. serving of MaraNatha No Stir Almond Butter with 1 ounce of pretzels
Nutrition information: 300 Calories, 9g Protein, 29g Total Carbohydrates, 4g Fiber, 4g Sugars
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No Stir Almond Butter & Apples
2 Tbsp. serving of MaraNatha No Stir Almond Butter with medium apple
Nutrition information: 280 Calories, 7g Protein, 32g Total Carbohydrates, 7g Fiber, 22g Sugars
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No Stir Almond Butter & English Muffin
1 Tbsp. serving of MaraNatha No Stir Almond Butter with 1/2 wheat English muffin
Nutrition information: 160 Calories, 6g Protein, 16g Total Carbohydrates, 5.5g Fiber, 2g Sugars
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No Stir Almond Butter & Celery
2 Tbsp. serving of MaraNatha No Stir Almond Butter with 2 medium celery stalks
Nutrition information: 200 Calories, 7g Protein, 9g Total Carbohydrates, 4.5g Fiber, 4.5g Sugars
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Vegan Chocolate Peanut Butter Tofu Pie
This delicious dairy-free recipe is generously provided
by the chocolate peanut butter addicts at Deep Roots Market Greensboro, North Carolina.
1 1/2 cups MaranathaŽ Peanut Butter (or adjust more/less to your taste)
2 cups Tropical SourceŽ Semi Sweet Chocolate Chips (approx. 1 1/2 packages)
8 oz Mori-Nu silken tofu (approx. 3/4 box)
1 cup soymilk (as needed)
1 graham cracker crust
1 banana (optional)
In either a blender or in a bowl with a hand mixer, blend tofu and
peanut butter together to make a thick paste. Melt chocolate chips in a double boiler.
Add to the tofu/peanut butter paste. Mix well.
Thin mixture with soymilk to the consistency of pudding; use more or
less if needed. Thoroughly blend all ingredients and pour into pie shell.
Place in fridge for about two hours. You can freeze the pie for one hour
to get a fudge-like texture; the refrigerator will make it a little
softer. Top with sliced banana before serving.
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Double Peanut Butter Cookies
These deliciously nutty cookies use a higher than normal amount of
peanut butter and feature SunspireŽ Peanut Butter Baking Chips which
were developed with MaranathaŽ Peanut Butter for the best flavor.
Follow this recipe to the letter and we guarantee they'll be a hit
with anyone who likes peanuts.
3/4 cup MaranathaŽ - Organic Peanut Butter (Creamy or Crunchy)
8 oz stick - organic unsalted butter, softened to room temperature
1/2 cup (packed) organic brown sugar
1/2 cup organic raw sugar
1 large egg
1 1/2 tsp pure vanilla extract
1 1/4 cup organic All Purpose Flour
1/2 tsp kosher salt
1 tsp baking soda
1/2 cup SunspireŽ Peanut Butter Baking Chips
In a medium bowl combine, peanut butter, butter, sugar and vanilla.
Add egg and mix thoroughly.
Combine flour, salt and baking soda. Add dry mixture into wet
mixture and stir together. (Note: this dough will be crumbly)
Preheat oven to 375°. Scoop 2 tsp of dough and gently shape into
a disk. Place on a cookie sheet, leaving a minimum of one inch
between each cookie.
Bake for 7-9 minutes until very pale golden brown. This will
produce a lovely, light cookie that holds togther perfectly.
Longer baking times will produce a darker and much more crumbly
cookie because of the high peanut butter content. Allow cookies
to cool for 10 minutes and transfer to a wire rack for additional
cooling. Makes 3-4 dozen cookies.
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Peanut Butter Chocolate Chip Muffins
These delicious peanut flavored muffins feature Maranatha Peanut Butter and
Sunspire Chocolate Chips. They make a perfect afternoon treat.
2/3 cup MaranathaŽ - Organic Peanut Butter (Creamy or Crunchy)
2 tbls. butter; melted
3/4 cup brown sugar
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup milk or milk substitute
6 oz SunspireŽ Chocolate Chips
Preheat oven to 350° F. In a large mixing bowl, combine peanut butter and
melted butter; stir until well blended. Mix in brown sugar, eggs, and
vanilla. Combine flour with baking powder and baking soda. Add to peanut
butter mixture along with milk and chocolate chips. Stir just until combined.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins.
Bake 20 to 25 mins, or until muffins spring back when lightly
touched in center. Serve warm or at room temperature.
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Spicy Asian Cashew Sauce
Creamy MaranathaŽ Cashew Butter is the base for this easy,
Asian-inspired sauce. LorivaŽ 5 Pepper Oil adds a spicy kick.
Serve over rice, grilled chicken or pork, or steamed vegetables.
1/2 cup MaranathaŽ Cashew Butter
3/4 cup coconut milk
1-5 tsp LorivaŽ 5 Pepper Oil (to taste)
1-3 tsp teaspoon freshly chopped ginger (to taste)
Salt to taste
Optional: minced garlic, curry powder, cayenne pepper or other favorite seasonings
Whisk butter, milk, oil and ginger together in a medium saucepan
over medium heat. Taste and add salt, if desired. Heat until sauce
is warmed through.
Serve over grilled chicken, pork, or rice. Cool remaining sauce and
store in refrigerator promptly. Makes approximately 1 to 1 1/2 cups.
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Nut Butter Smoothie
MaranathaŽ Almond Butter and Peanut Butter can bring delicious
nutty flavors to smoothies, as well as heart healthy nutritional too.
Try this basic smoothie recipe and add optional ingredients that
appeal to you.
1-3 tbsp. MaranathaŽ Almond Butter or Peanut Butter
1 cup favorite juice, tea or milk (rice, soy or dairy)
1 banana (frozen works best)
1 cup fresh or frozen fruit or berries
Optional Ingredients:
1 tsp. pure vanilla
2 tbsp. soft silken tofu
2 tsp. figs or fig paste
Two Classic Combinations:
Rice/Soy Milk, Maranatha Almond Butter, Fig Paste or Apricots and Pure Vanilla
Orange Juice, Banana, Peanut Butter, Pineapple or Mango
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