I am one lazy mama who doesn’t really like to cook but is always looking for healthy easy-to-make recipes. Needless to say, I love nut and seed butters for being an easy snack for my family. They are especially handy for breakfast. With my love for everything organic, I just couldn’t pass Once Again butters. Not only their products are certified organic, the company is also employee-owned that supports small organic farms and cooperations, and 50% of each container they use is from glass that has been recycled.
I’m absolutely in love with the creamiest sunflower seed butter and can eat sunflower seed butter toasts non-stop.
Isabelle was not satisfied with “boring toasts” though, and that’s how we ended up making a chocolate cake with almond and cashew butters. I’m not a fan of boxed cakes, so we made a quick and easy one from scratch. Isabelle was my little helper : )))
- 1lb baking chocolate
- 1/2 glass half and half or milk
- 1/2lb butter
- 5 eggs
- 2 spoons Once Again almond butter
- 2 spoons Once Again cashew butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Break chocolate into pieces, mix it with milk or half and half and butter (leave some butter to grease your cake pan) and melt on the stove or in microwave. Let the melted chocolate mass cool, beat in the eggs, then stir in almond and cashew butters, flour, baking powder, and salt. I like to add some cocoa powder for extra rich cocolate color and flavor. Pour evenly into a greased cake pan and bake for 30 to 40 minutes in the preheated oven. That’s it!
By the time I remembered to take pictures, that’s all what was left from our cake:
Let me know if you eat nut butters and what recipes are your favorite ones : )
Thank you Once Again for collaborating on this post. All opinions are genuine and my own.