This Navratri, TheChannel46 and Native Tongue are giving away 4 Assorted Nut Butter Minis Hampers worth Rs 595 each to 4 LUCKY WINNERS!

Today, we’re teaching you how to use each of these nut butters to whip up delicious recipes during the festive season.

The Goodness Of Native Tongue Nut Butters

Nut butters should be made an important part of your diet for their super-impressive health benefits. Packed with satiating fibre, healthy unsaturated fats, and energising protein, nut butters are also considered to be a key component of established eating habits like the Mediterranean diet.

Any nut, from peanuts to pistachios, can be used to make nut butters. Blitz them into milk smoothies, use them to thicken curries, drizzle them over desserts, use them as a spread in your rolls and wraps, or simply scoop up a spoonful as a mid-day treat! 

Fun Fact

Native Tongue’s nut butters are stone-ground!

Like in the traditional way, the nuts and spices are painstakingly stone-ground for hours till they release natural oils and come together as a smooth creamy flavour-packed nut butter.

Pro-vegan and packed with flavour, energy, ‘Aur Bahut Sara Pyaar!’, Native Tongue’s artisan nut butters are perfect for the festive season.

Try These 5 Recipes Using Native Tongue’s Gourmet Nut Butters!

Here’s how you can whip up delicious recipes with the Navratri Special Nut Butters hamper from Native Tongue.

1. Chilled Thandai With Thandai Nut Butter

A traditional Indian beverage popular in the northern states of UP & Rajasthan, thandai is quite a refreshing drink prepared with some rich ingredients like saffron, milk, seeds & fruits. 

Nutritional Facts (Per Serving): Calories: 81 | Carbs: 28g  | Fat: 9g | Protein: 7g | Fibre: 2g | Sugar: 22g

Preparation Time: No prep time. Just gather the ingredients!

Cooking Time: 5 minutes

Servings: 4

Ingredients: 

  • 2½ heaped spoonful of Native Tongue’s Thandai Nut Butter
  • 4 cups of milk
  • ⅓ cup of sugar
  • 1 pinch saffron (kesar)
  • ½ tablespoon rose water (gulab jal)
  • Dried fruits (for garnish)

Method: 

  1. Take all the ingredients and blitz them together in a blender until smooth. 
  2. Pour the thandai in a glass and garnish with some dried fruits. 
  3. Make sure you serve these easy-to-make thandai chilled!

2. Dairy-Free Smoothie With Gurbandi Almond Butter

Packed with the goodness of gurbandi almonds, raw sugar and Kerala vanilla, try Native Tongue’s Gurbandi Almond Butter to make this dairy-free smoothie recipe.

Nutritional Facts (Per Serving): Calories: 230 | Carbs: 11g  | Fat: 21g | Protein: 3g | Fibre: 1g | Sugar: 8.5g

Preparation Time: No prep time. Just gather the ingredients!

Cooking Time: 5 minutes

Servings: 4

Ingredients: 

  • 2 heaped spoonful of Native Tongue’s Gurbandi Almond Butter
  • 2 cups full fat coconut milk
  • 2 tablespoon maple syrup
  • 1 drop of liquid stevia
  • 2 cups of ice cubes or ice shavings

Method:

  1. In a blender, combine all the ingredients and blend it till smooth. 
  2. Your one-step dairy-free Almond Butter Smoothie is ready to be served.

3. Vegan Peanut Butter Mousse With Kathiawadi Peanut Butter

Made from quality sand-roasted peanuts from the Kathiawad Peninsula of Gujarat, try this nut butter from Native Tongue to make a scrumptious vegan peanut butter mousse. 

Nutritional Facts (Per Serving): Calories: 258 | Carbs: 30g  | Fat: 12g | Protein: 10g | Fibre: 2g | Sugar: 10g

Preparation Time: 10 minutes

Cooking Time: 5 minutes (with an additional 4 hours of chilling time)

Servings: 5

Ingredients: 

  • 400 ml full fat coconut milk
  • 3 ½ tablespoons of Native Tongue’s Kathiawadi Peanut Butter
  • 3 tablespoons of maple syrup or powdered sugar

Method:

  1. Chill your coconut milk overnight. In the morning scoop out the coconut cream from the top very carefully and leave the liquid in the bottom of the pan. 
  2. In a mixer, beat this coconut cream until it’s light and fluffy. This can usually take around 45 seconds. 
  3. Start adding the peanut butter slowly to it and keep whipping at a lower range. 
  4. Add your choice of sweetener to this. Keep in mind that the more liquid you add, the less firm your peanut butter mousse will be. 
  5. Chill it for at least 4 hours before serving it for your friends and family. Alternatively, this can also be used as a frosting. 

4. Nariyal-Barfi-In-A-Glass With Cashew Coconut Butter

Make this delicious, creamy drink that will remind you of your childhood favourite barfi!

Nutritional Facts (Per Serving): Calories: 171 | Carbs: 10g  | Fat: 12g | Protein: 4g | Fibre: 1g | Sugar: 3g

Preparation Time: No prep time. Just gather the ingredients!

Cooking Time: 5 minutes

Servings: 4

Ingredients: 

  • 2½ heaped spoonful of Native Tongue’s Cashew Coconut Butter
  • 3 cups of milk
  • A pinch of saffron (kesar)
  • 1 cup of ice shavings/cubes

Method:

  1. Blend all the ingredients together in a blender until smooth. 
  2. Your nariyal-barfi-in-a-glass is ready to be served!

5. Marzipan Smoothie With Marzipan Nut Butter

Using Native Tongue’s marzipan nut butter made with Goan cashews, dried rose petals and natural rose extract, blitz this amazing dessert smoothie for a festive treat.

Nutritional Facts (Per Serving): Calories: 85 | Carbs: 20g  | Fat: 9g | Protein: 5.6g | Fibre: 2g | Sugar: 8g

Preparation Time: No prep time. Just gather the ingredients!

Cooking Time: 5 minutes

Servings: 4

Ingredients: 

  • 2 heaping spoonfuls of Native Tongue’s marzipan nut butter
  • 100 ml of coconut milk
  • Dried fruits (for garnish)

Method:

  1. Blitz all the ingredients together in a blender until smooth and creamy.
  2. Your dairy-free marzipan nut butter smoothie is ready! Garnish with some dry nuts and serve it chilled in a glass.

Head to our Instagram page to enter the contest and stand a chance to WIN one of the 4 Native Tongue Nut Butter Hampers worth Rs 595 each. Hurry!

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