Maple Butter

Maple butter is a buttery textured spread produced through skilfully cooking, cooling and stirring maple sap. It’s great on desserts, pancakes and French toast – and doesn’t contain butter or dairy. Like all Québec maple products, maple butter is made solely from maple sap.

Best For Baking

Skippy® Peanut Butter is a deliciously smooth and creamy American style peanut butter packed with peanutty goodness. We use sweeter American style peanuts that are milled finer to provide a finer and creamier texture. Available in Sainsbury’s, Morrisons, Ocado and Amazon

Sweet Chipotle and Lime Peanut Butter

Things are getting a little spicy at the land of funk. Our new Sweet Chipotle & Lime Peanut Butter is based on our all natural peanut butter but we have added a blend of Mexican sweet chipotle peppers and a zing of lime to make this an oh so delish butter. Sweet Chipotle & Lime Peanut Butter £3.29

Sheep Dog Peanut Butter Liqeur

Blending peanut butter with whiskey? We thought the idea sounded a little nutty too. Grab a bottle of Sheep Dog Peanut Butter Whiskey, break away from the pack and woof down some good times. Available from Tesco RRP: £22

Crunchy Hazelnut & Cocoa Spread

A delicious combination of organic hazelnuts, cocoa and chickpeas, made with real hazelnut pieces, for added bite. Crunchy Hazelnut & Cocoa. Available now from Amazon and Planet Organic £4.99.

Good For Your Gut

Traditional butter by the Edinburgh Butter Company uses live culture with traditional methods of production to capture the texture and flavour of how butter used to taste when time, effort and care went into producing it. They source cream locally from an independent dairy, and it’s cultured to create a thick and silky creme fraiche, then slow churned in batches to create a butter that is deep and rich in flavour and silky in texture. Because they use live culture, it’s a pro-biotic and naturally good for gut health.

Spicy Peanut Noodles

Serves: 2 Cook time: 25 mins


165g buckwheat noodles
½ cabbage, shredded
3 spring onions, chopped
2 eggs, fried
Olive oil
2 tbsps sesame seeds
2 tsps coconut oil
Crushed peanuts for topping
Peanut Butter Sauce:
2 garlic cloves, cruched
3 tbsps of ManiLife peanut butter
1 tsp of chilli flakes
1 tbsp apple cider
2 tbsps maple syrup
1 tsp toasted sesame oil
2 tbsps tamari
3 tbsps hot water
Salt & Pepper to taste

ManiLife Peanut Butter

How To Make It

Cook the noodles based on the instructions on the pack. As we will be cooking them in the pan later on, please undercook them by 2 mins.
Once cooked, drain them and rinse on cold water. In order to avoid the noodles sticking to each other (which is very frustrating…) add some olive oil!
Mix together: 2 garlic cloves, the peanut butter, chilli flakes, apple cider, maple syrup, toasted sesame oil, tamari and hot water to make the peanutty sauce. Add salt and pepper depending on what you like!
Cook the cabbage with some olive oil on high heat – do it for 1min only as you want to cabbage to maintain a nice crunch.
Fry the eggs and add salt and pepper.
Then in a separate pan, heat the peanutty sauce – do this for 30 seconds. Finally add the noodles to the sauce, drench them well, add the cabbage, fried eggs. For the final touch sprinkle chilli flakes, crushed peanuts and spring onions!

Hazelnut Crunch Flapjacks

Serves: 12 Cook time: 25 mins


200g Whole Earth Peanut Butter with Hazelnut Crunch 80g soft light brown sugar 120g golden syrup 2 tbsps odourless coconut oil/sunflower oil 60g raisins 200g jumbo oats

Whole Earth Peanut Butter

How to make it

Preheat the oven to 180C. Grease and line a 20cm square tin with baking parchment.
Put the peanut butter, sugar, golden syrup and oil in a saucepan and heat over a low-medium heat for a few minutes until the mixture is combined and the sugar has dissolved. Remove from the heat and stir in the raisins and oats.
Transfer the mixture to the tin and use the back of a spatula to press down and push the flapjack mixture into all four corners.
Bake in the hot oven for 20-25 minutes until golden brown. Remove from the oven and use a sharp knife to cut into 12 pieces while still warm. Allow to cool in the tin for 10 minutes before carefully transferring to a cooling rack to cool completely.