Tiny Table Cooks…Pip & Nut Almond Butter & Seed Granola

Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.

Way back in 2013, Chief Squirrel and founder of Pip & Nut – Pip, decided that she would dust off her blender and start making her own nut butters at home. After whizzing up a myriad of flavours, she went from selling her first jars at London’s Maltby Street Market to gathering a team of fellow nut loving pals and going nationwide in 2015. From the shelves of Sainsbury’s then came a cookbook, a string of limited edition flavours and then setting up The Nest (AKA the office) nestled next to Spitalfields Market. During these challenging times the team at Pip & Nut are asking us all to stick together and support those who need it most. Food banks are currently under more pressure than ever before – you can donate a jar of Pip & Nut Peanut Butter and the Pip & Nut team will match it, making sure it gets to those who need it most.

Pip & Nut Almond Butter & Seed Granola

This is a brilliant grain-free granola recipe. Perfect for a quick morning or simply to snack on with the kids. Serve with almond milk, on top of pancakes, or with vegan or dairy yoghurt. Whatever takes your fancy. This granola will keep up to 3 weeks in an airtight container (if you can keep it around that long!).

Makes 700g / 30 mins
200g roughly chopped almonds 
100g of pecans 
50g of dried cranberries 
3 tablespoons of pumpkin seeds 
3 tablespoons of coconut flakes 
2 tablespoons of flax seeds 
2 tablespoons of sunflower seeds 
3 tablespoons of sesame seeds 
1 tsp of flaky salt 
1 teaspoon of ground cinnamon 
3 tablespoons of melted coconut oil 
4 tablespoons of Almond Butter 
1 teaspoon of vanilla bean paste 
150ml of maple syrup 

1. Preheat the oven to 180°C 

2. In a large mixing bowl add the almonds, pecans, cranberries, pumpkin seeds, coconut flakes, flax seeds, sunflower seeds, sesame seeds, salt, and cinnamon. 

3. In a small bowl, whisk together the coconut oil, nut butter, vanilla and maple syrup. 

4. Pour the wet mixture over the granola and toss well. Spread the mixture across 1 large lined baking sheet and bake for 10 minutes. Remove and give it a good toss and return to the oven for a further 5-10 minutes. 

5. Let it cool completely on the baking tray. Then break it all up and store in an airtight jar or container.

Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.


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