http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:19:10 +0000 http://www.elanaspantry.com/forums/topic/almond-butter-1#post-2265 Fri, 19 Nov 2010 09:00:56 +0000 Amy_Green 2265@http://www.elanaspantry.com/forums/ <p>Hi Tracy!!</p> <p>I've been using MaraNatha Roasted Almond Butter - I get it at Costco. It's great. As far as flavor goes, roasted almond butter will have a richer flavor than almond butter made from non-roasted almonds. However, almonds in general have a lighter flavor than most other nuts to when baking with it the flavor is not as 'in your face' as peanut butter.</p> <p>Hugs,<br /> Amy<br /> Simply Sugar &amp; Gluten-Free </p> http://www.elanaspantry.com/forums/topic/almond-butter-1#post-2261 Wed, 17 Nov 2010 10:52:18 +0000 Tracy W 2261@http://www.elanaspantry.com/forums/ <p>Does anyone have a favorite almond butter that they use in Elana's recipes? I'm looking for something that has a great flavor. </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1463 Sat, 17 Apr 2010 05:36:20 +0000 janeen 1463@http://www.elanaspantry.com/forums/ <p>LOL, we made them AGAIN!!! This time, I followed Elana's recipe exactly except (there's always an except!) I used maple syrup instead of agave, with a 1:1 substitution. (I have been having some disturbing liver test results and decided to give up agave for awhile, just in case.) The texture was the same as Elana's, only the flavor was a little more caramel-like. Wonderful! That's how I'm going to make them from now on, except during Passover, when I'll make them without the baking soda. They are my dd's new favorite treat. (Mine too. Shhhh!) :D </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1431 Fri, 09 Apr 2010 03:58:51 +0000 bakingfool 1431@http://www.elanaspantry.com/forums/ <p>Thanks for the update, janeen. Now I will have to give these a try both ways, in the future.</p> <p>Don't you just love a recipe that can "take it" and still come out delish? LOL That's what makes them "Keepers"! </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1429 Thu, 08 Apr 2010 12:03:17 +0000 janeen 1429@http://www.elanaspantry.com/forums/ <p>Oh, yes, I forgot to mention that. It was Passover, so I definitely left out the baking soda. They weren't as fluffy. They were more chewy, which might also have been affected by the change in sweetener. I'm thinking the recipe must be pretty forgiving to stand up to all my experiments. :) </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1426 Thu, 08 Apr 2010 03:17:17 +0000 bakingfool 1426@http://www.elanaspantry.com/forums/ <p>MMMmm! That sounds delicious. I'm making a note on my recipe to try that in the future. Thanks.</p> <p>So you did leave the baking soda out this time? </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1414 Wed, 07 Apr 2010 12:11:42 +0000 janeen 1414@http://www.elanaspantry.com/forums/ <p>They turned out GREAT!!! I was planning to make them exactly the same, only without the baking soda, but then at the last minute, I substituted maple syrup and organic sugar for the agave. They were chewier and more caramel-y, but wonderful. They didn't last long. ;) </p> http://www.elanaspantry.com/forums/topic/substituting-almond-flour-for-almond-butter#post-1413 Wed, 07 Apr 2010 03:17:50 +0000 bakingfool 1413@http://www.elanaspantry.com/forums/ <p>I'm not sure this is possible as the butter is a different texture than the flour. You would need to make adjustments to the other ingredients in the recipe too. It might be wiser to just hunt up similar recipes that don't use the nut butter.</p> <p>Just my opinion.</p> <p>HTH </p> http://www.elanaspantry.com/forums/topic/substituting-almond-flour-for-almond-butter#post-1411 Tue, 06 Apr 2010 13:43:25 +0000 carrolch 1411@http://www.elanaspantry.com/forums/ <p>Does anyone know how much almond flour can be used in place of almond butter in a recipe? I don't always have almond butter on hand and I would like to use the flour in bread and brownie recipes. Thanks. </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1363 Thu, 25 Mar 2010 10:32:31 +0000 bakingfool 1363@http://www.elanaspantry.com/forums/ <p>Great! Glad to hear it worked out for you, and the family loves them. Please let us know how they turn out without the baking soda. </p> http://www.elanaspantry.com/forums/topic/inconsistent-almond-flour-texture-quality#post-1357 Wed, 24 Mar 2010 05:10:44 +0000 SCDsince2002 1357@http://www.elanaspantry.com/forums/ <p>There is nothing wrong with you or me-when did it become the norm to have to accept inferior products?<br /> Oh boy, don't get me stsrted . . . ever try to keep a person insured with Crohn's disease?<br /> Anyway, I digress, sorry about that!</p> <p>I don't understand this moisture content thing. If the product has to "breathe" why isn't done under controlled circumstances. I can't control the humidity in my house- the ambient moisture in the air must have some influence on the drying time. What kind of air is the package exposed to in transit?? And, I certainly don't think the size of the almond particles are going to shrink signifcantly-that's just crazy.</p> <p>I think these vendors see us as an easy target. They probably think we are "nuts" :) </p> http://www.elanaspantry.com/forums/topic/inconsistent-almond-flour-texture-quality#post-1346 Tue, 23 Mar 2010 20:52:20 +0000 mymanzwife 1346@http://www.elanaspantry.com/forums/ <p>I'm not sure if you saw this thread from a month ago where the CO from Honeyville wrote in:<br /> <a href="http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb" rel="nofollow">http://www.elanaspantry.com/forums/topic/honeyville-almond-flour-25lb</a></p> <p>Thing is, I've read and reread Chris's final comment about moisture content and breathability issues, and still not sure I understood what he/she was saying. If Chris is saying that the bulk bags have to breathe a little to get the moisture right, well, how much time does that take--a few days, a week, longer? Maybe some 25 lb. boxes haven't "breathed" enough to remove enough of the moisture and am wondering if that causes a coarser product? </p> <p>Re: making almond butter out of almond flour--it seems like it would work! Since you're stuck with inferior almond flour it'd probably be worth a try.</p> <p>Oh, and if it makes you feel any better, I basically got stuck with a 10-lb. bulk bag of roasted hazelnuts from Freddy Guys in Oregon. First order was perfectly roasted and I was in heaven because I love hazelnuts, but second order was over-roasted which gave them a bitter taste. The owner did eventually say I could mail them back and they'd cover shipping, but that she wanted to evaluate them on her own to see if she "agreed" with me. Then she informed me I would be their very first ever return, so that made me feel guilty, like something was wrong with ME. :-/ So, I never returned them and will mostly make hazelnut butter out of them. </p> http://www.elanaspantry.com/forums/topic/inconsistent-almond-flour-texture-quality#post-1343 Mon, 22 Mar 2010 17:52:09 +0000 SCDsince2002 1343@http://www.elanaspantry.com/forums/ <p>I think you may be correct in thinking that Honeyville almond flour is from Hughson. It certainly appears that way. I'm wondering if they purposely package the finer flour in the 5lb bags??</p> <p>The box I received from Hughson Nut was packaged the same way as Jennifer's from Michigan: loose unsealed bag inside a taped box. I questioned the people at Hughson about this and they told me that the flour needs to breath when they package it- I would think moisture could get to the flour in transit or some other type of contamination. Also,I'm not sure how the flour breathes in the sealed 5lb bags???</p> <p>It's disheartening to me because I spend a lot of time, money and energy trying to bake stuff that my husband will enjoy and I really don't want to use inferior almond flour. It's tough enough to bake this stuff anyway. </p> <p>Does anyone know if I can make some almond butter with it in the food processor? </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1338 Sun, 21 Mar 2010 17:38:11 +0000 janeen 1338@http://www.elanaspantry.com/forums/ <p>I couldn't wait. :D I made the almond butter blondies, and they are half gone already, LOL! Two cups turned out to be right for the almond butter. I don't know what I was thinking -- I guess I was thinking in terms of weight, so 16 oz would be a pound, but I didn't know how many cups that would be. Turns out, 16 oz by volume works nicely. :)</p> <p>Our favorite part is the flat, gooey center, so I think I may try it without the baking soda for Pesach. :)</p> <p>Thanks for the help!</p> <p>Janeen </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1336 Sun, 21 Mar 2010 07:11:31 +0000 cookie 1336@http://www.elanaspantry.com/forums/ <p>these are quite tasty, but might be a little dense without the baking soda. i believe there is some sort of vinegar trick you can use to make things like this a little fluffier without baking soda. anyone have the secret? </p> http://www.elanaspantry.com/forums/topic/inconsistent-almond-flour-texture-quality#post-1329 Sat, 20 Mar 2010 00:30:14 +0000 mymanzwife 1329@http://www.elanaspantry.com/forums/ <p>I'm thinking that Honeyville gets their almond flour from Hughson Nut anyway. Since I'm new to this, I had only ordered 5 lb. bags from Honeyville twice and then went ahead and ordered the 25 lbs. from them recently, but the outside of that box says "Hughson Nut", which I found odd. I'm sure many here buy the 25 lbs. from Honeyville, so could someone chime in to say if their boxes also say Hughson Nut?<br /> (If you're saying "buyer beware" of Hughson Nut, then essentially that means buyer beware of Honeyville as well.) :-/ </p> <p>But, I have to say that the almond flour consistency in the 25 lbs. is what it was for the 5 lbs. (luckily), but I wouldn't be happy in the least if I got stuck with 25 lbs. of a coarser product. This is why we're supposedly staying away from Bob's Red Mill! </p> <p>Edit: I just noticed this review at the Honeyville site, and this person also had the Hughson Nut packaging:</p> <p>Jennifer (MIchigan) 3/2/2010 12:19 PM<br /> I first purchased a 5 lb. bag of Honeyville Almond Flour and thought it was amazing! The taste, texture and aroma are second to none! There is absolutely no comparison to other gluten-free flours - don't even waste your time and money on bad tasting, gritty rice/tapioca flours. Almond flour is worth every penny. My only disappointment in purchasing the 25 lb. box, was that I was expecting to receive it in a large, resealable bag (just like the 5 lb order). However, it came in a box, LOOSE in a thin, blue garbage type bag. It was not even sealed! And I was a bit skeptical because I saw bits of skin here and there which I did not see when I purchased the 5 lb. bag. Also, the box did not state Honeyville. The box listed Hughson Nut company. I did use the flour and it appears to be okay, but next time, I'd rather purchase (5) 5 lb bags rather than the 25 lb. box of loose flour. </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1319 Fri, 19 Mar 2010 18:35:09 +0000 lisastafford 1319@http://www.elanaspantry.com/forums/ <p>I make these often and always use the baking soda. It makes them puff up. I'm sure they would taste good even if they are not puffy. It is very difficult to eat just one or two. Yummy. </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1316 Thu, 18 Mar 2010 10:39:44 +0000 bakingfool 1316@http://www.elanaspantry.com/forums/ <p>As there is 8 ounces in one cup I would assume that 16 oz. would be 2 cups. Sorry I can't help on the baking soda question. HTH </p> http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1315 Thu, 18 Mar 2010 09:10:35 +0000 janeen 1315@http://www.elanaspantry.com/forums/ <p>I haven't made these before and have 2 questions:<br /> 1. Could someone please tell me how many cups are in a 16 oz jar of almond butter? My jar is quite a bit bigger...<br /> 2. Is there any reason these wouldn't work if I left out the baking soda? I'm thinking of making them during Passover... if I can wait that long, LOL!</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/inconsistent-almond-flour-texture-quality#post-1314 Thu, 18 Mar 2010 07:15:11 +0000 SCDsince2002 1314@http://www.elanaspantry.com/forums/ <p>I just received a 25 lb box of Hughson Nut's almond flour on Saturday. I opened it right away (it came in a sealed box and the flour was in one open plastic bag. As, usual I brought out my small ziplock bags to package it up for my deep freezer. Immediately I noticed that the texture of this almond flour was very gritty and with my experience knew that this flour was mot going to be as palatable as I like (or my husband likes-he's the one on the SCD diet) and, it doesn't rise as well.</p> <p>I e-mailed Hughson Nut and got no response. So I called them. To make a long story short, they will NOT let you return their nut flour. They said since I opened the box, the flour it now considered contaminated and they would have to throw it away. So now I'm stuck with $130.00 of gritty nut flour.</p> <p>I have been buying almond flour since 2002-first with Platinum Nut, then Honeyville. The Honeyville texture was great the first time I ordered from them (25lb), the second time (25 lb) it was very coarse. Although they sent me a 5lb bag for my trouble, (the quality was much better) I did not get satisfactory answer from them about the texture quality when ordering a 25 lb. (I think the second time they sent me a box from Hughson Nut-looking back it was packaged the same way)</p> <p>Hughson Nut charges more than Honeyville for 25 lbs. I thought the quality would be better-what a fool I was! This stuff is not cheap and there is such a demand now it seems that Hughson Nut doesn't care or need to have repeat business. Customer service seems to be nonexistent for the home almond flour baker.</p> <p>Has anyone tried JustAlmonds.com? I called them for a sample (just a tablespoon in an envelope please?), but I haven't heard back.</p> <p>So, buyer beware I guess and definitely don't buy from Hughson. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1087 Sun, 07 Feb 2010 15:15:58 +0000 lisastafford 1087@http://www.elanaspantry.com/forums/ <p>I made it without the flax meal. I used an equal amount of almond flour. I am thinking of trying it again in the new loaf pan that arrived in the mail. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1078 Sat, 06 Feb 2010 18:50:45 +0000 mymanzwife 1078@http://www.elanaspantry.com/forums/ <p>Thanks, Diane! I noticed that Elana is using the golden flax meal in her recent "Nut Butter Cups/Balls" blog entry, so that one is new to me as well. I had read one of the reviews at the link she provided and it said this:</p> <p>"This is my first time buying golden flaxmeal - I've used the dark variety for a while. The gold seems to have less flavor which means you can add it to dishes without an intrusive taste - but I do miss the nutty taste of the dark flaxmeal."</p> <p>So, although that person misses the nutty taste of the dark (I know I won't! haha), at least it's good to know there's another option that may not be as offensive to my taste buds. </p> <p>Btw, my husband, who is really the reason I'm trying out all of these new recipes, really liked the bread, so I thought I should at least report in about that. :) </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1073 Fri, 05 Feb 2010 20:37:31 +0000 Diane 1073@http://www.elanaspantry.com/forums/ <p>mymanzwife - I haven't tried the Scrumptious Sandwich Bread recipe yet, however if you don't like the taste of flaxseed meal, here is a hint. I find Golden flax (light brown) is very tasty, the darker flax (very dark brown, almost blackish) has a much stronger &#38; 'odd' flavor. If you want to give flaxseed another try, buy some Golden flax &#38; grind it up in a vitamix (I keep a batch of it in my fridge/freezer). It is a great source of omega-3's &#38; especially fiber (for those of us who can't eat gluten. Hope this helps. Diane J. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1067 Thu, 04 Feb 2010 14:32:05 +0000 mymanzwife 1067@http://www.elanaspantry.com/forums/ <p>Well, I made the Scrumptious Sandwich Bread yesterday, and I wanted to like it, but there's an odd taste to it. I ate it plain, I toasted some and put some cherry butter on it, and I even made a tiny sandwich with it (mayo and mustard included), and I couldn't overcome that taste. I really think I just don't like flaxseed meal--that was the first time I've used that ingredient. The texture was soft and perfect, the bread rose nicely, but I think I'll move on to the other bread recipes or just omit the flaxseed meal next time to see if that makes a difference. </p> <p>Btw, for my 9 x 5 pan, I ended up 1 1/2 -ing the recipe instead of doubling it and that worked out pretty well, too. </p> http://www.elanaspantry.com/forums/topic/peanut-butteralmond-butter-brownies-scd-legal#post-1035 Tue, 02 Feb 2010 09:50:59 +0000 lisastafford 1035@http://www.elanaspantry.com/forums/ <p>Adapted from recipe by Elaine Gottschall Breaking the Vicious Cycle</p> <p>1 cup Peanut butter or Almond butter (I use half of each as we transition off peanut butter)<br /> 1/2 cup honey<br /> 1 egg<br /> 1/2 tsp baking soda</p> <p>Mix well. Butter 8x8 glass baking dish. Bake 350 for 25 - 30 minutes. Be careful not to burn your fingers or your mouth when eating the first hot one out of the oven. Try not to eat more that 4 per day. If you plan to share these, you might want to double the recipe and use a 9 x 13 baking dish. They are a great source of healthy fat and protein, and contain no starch. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-1001 Thu, 28 Jan 2010 21:53:59 +0000 mymanzwife 1001@http://www.elanaspantry.com/forums/ <p>Trader Joe's is where I buy my almond butter, too. Thing is, the store is about 40 min. away and I'm down to the one jar and about 1/4 left in another one. My friend said she gets *organic* almond butter at Costco--again, about the same distance from where I live. </p> <p>Now that I realize that Elana utilizes it in several recipes, and $4.99 isn't TOO bad compared to other stores, it's at least doable to use on occasion. It's not like you'd really want to whip up a loaf of this bread every day--not at what it ends up costing anyway. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-996 Thu, 28 Jan 2010 20:32:21 +0000 lisastafford 996@http://www.elanaspantry.com/forums/ <p>I found almond butter at Trader Joes for $4.99 per jar. It's much cheaper there than Publix or Kroger, but the bread is still expensive to make. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-995 Thu, 28 Jan 2010 20:08:37 +0000 mymanzwife 995@http://www.elanaspantry.com/forums/ <p>Okay, that's the size of my pan, and my dilemma was whether or not doubling the recipe would be TOO much for it, so I'm glad to know it worked out for you. Thanks for letting me know! Hope to make it soon, but was kind of saving the almond butter to make her brownie recipe for the first time. ;-) So many new and exciting things to make! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-994 Thu, 28 Jan 2010 16:28:48 +0000 lbanura 994@http://www.elanaspantry.com/forums/ <p>I think my pan is 9 by 5... it's your typical size loaf pan. I did bake it longer... probably about 60 minutes. Maybe less... I didn't really time it. I just stuck a knife in the middle and when it came out clean I took it out. I did seven eggs instead of eight and that seemed to work good. Also the almond butter I used has a bit of sweetening in it. If you are just using plain almond butter you may want to add a bit of agave or something. It worked out great doubleing the recipe. The bread is amazing! Great Texture! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-993 Thu, 28 Jan 2010 14:03:16 +0000 mymanzwife 993@http://www.elanaspantry.com/forums/ <p>lbanura, I wanted to make the recipe, too, but I also have a bigger loaf pan than what is called for. How big is your pan and did you have to bake it longer? </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-991 Thu, 28 Jan 2010 06:27:33 +0000 lbanura 991@http://www.elanaspantry.com/forums/ <p>I actually made it last night and doubled the recipe because I have a big size loaf pan... wow.. it's really good! Don't think I will make it that often though because it's kind of expensive when you considered the cup and a half of almond butter... whew! Tasty though and packed with protien! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-989 Thu, 28 Jan 2010 06:17:42 +0000 lisastafford 989@http://www.elanaspantry.com/forums/ <p>I made the sandwich bread and we like it best toasted with butter or Earth balance on it. It is a nice accompaniement to eggs. I don't especially like the texture for sandwiches. We haven't had sandwiches since being GF. If I want tuna, for example, I just make up some tuna salad and eat it with a fork. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-in-cookbook#post-985 Wed, 27 Jan 2010 10:48:00 +0000 lbanura 985@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make the Sandwish Bread in Elana's cookbook? It has mostly almond butter in it and it seems that it would turn out really heavy and gooey. If someone has tried it can you let me know how it turned out? Thanks:) </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-581 Tue, 03 Nov 2009 10:57:20 +0000 barkley 581@http://www.elanaspantry.com/forums/ <p>You might also check for Almond Butter at Costco. I buy it there in pretty large jars and it is nearly half the price of stores like Whole Foods. Try it in the Muesli Bread recipe from the Almond Flour Cookbook. It is fantastic with dried apricots and cranberies. </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-565 Sun, 25 Oct 2009 12:11:49 +0000 chelesirois 565@http://www.elanaspantry.com/forums/ <p>I buy Once Again Almond Butter in bulk from my local Co-op (12 jars at once), so you might want to check into something like that. I don't get the organic one because it's significantly more expensive and, after emailing with someone from Once Again, I feel safe and comfortable giving my kids the non-organic one.</p> <p>HTH!<br /> Michele </p> http://www.elanaspantry.com/forums/topic/bulk-almond-butter#post-561 Sat, 24 Oct 2009 08:37:06 +0000 bonnie0128 561@http://www.elanaspantry.com/forums/ <p>Does anyone know of a good resource for almond butter - maybe even in bulk? It is so expensive at the stores around me. I've made my own in the past but was never very excited about the results. So many of Elana's recipes that I want to try call for "creamy roasted almond butter" - but I can't afford $20 brownies!!! (Ok, that may be a bit of an stretch - but the stuff IS expensive :D)</p> <p>I know it's not the same, but wouldn't it be nice if we could come up with a substitute - like almond flour plus oil/butter etc!? </p> http://www.elanaspantry.com/forums/topic/almond-butter#post-290 Mon, 08 Jun 2009 06:20:20 +0000 pumpkin080 290@http://www.elanaspantry.com/forums/ <p>Thank you for answering my question! i tried making ti after researching the topic and realized I need to buy a food processor, because I broke my little electronic chop/grind machine. Thank you! </p> http://www.elanaspantry.com/forums/topic/almond-butter#post-285 Mon, 01 Jun 2009 07:38:05 +0000 nycgirl 285@http://www.elanaspantry.com/forums/ <p>It's easy if you have a decent food processor! Throw almonds in the food processor. I would use whole, roasted almonds with the skins on, because they're probably healthiest, but any kind will work. You could also start with sliced, blanched almonds, which will turn into a pretty, blond, smoother almond butter. Process them until they turn into almond butter. Add salt if you want. It takes a little while. Just keep processing until smooth. </p> <p>Nut butter will keep for several months in the refrigerator. It will usually last a couple months on the counter, too, but may eventually turn rancid, especially in the warmer weather. You can also store in the freezer if you have more space there than in the fridge. </p> http://www.elanaspantry.com/forums/topic/almond-butter#post-281 Fri, 29 May 2009 07:45:55 +0000 pumpkin080 281@http://www.elanaspantry.com/forums/ <p>how can someone make almond butter? and how long will it keep? </p> http://www.elanaspantry.com/forums/topic/inexpensive-almond-butter-in-london#post-66 Thu, 11 Sep 2008 14:49:48 +0000 LaniHalliday 66@http://www.elanaspantry.com/forums/ <p>Does anyone know where I can get (relatively) inexpensive Organic Almond Butter in London? Everywhere I look it seems to be upwards of 2.50 GBP for 170 gram (less than 6 ounces) and I'd like to find is cheaper. I'm from the US and totally took for granted how easy it is to get a wide variety of nut butters inexpensively and virtually everywhere. Since I've relocated, I've started to make my own, but for convenience sake, I'd like to be able to purchase it as well. Can anyone direct me to a retailer or an online retailer? </p>