Just taste what happens when you add a dollop of Fix & Fogg nut butter to brownies and cauliflower soup.
For a quick hit of protein, nut butters are an easy way to go. A swipe on top of a banana. A spread across your morning toast. Or, heck, a spoonful right out of the jar.
Fix & Fogg is taking the whole nut-butter scene up a notch with its line of straight-up, all natural, non-GMO, and no-weird-stuff-added line of peanut, almond, cashew, and hazelnut butters. Most of them are just nuts with a bit of salt. Some, like the almond cashew maple one, have a little sweetness to them. The “Smoke and Fire” peanut butter will make your mouth burn. Then there’s the breakout star, the “Everything Butter” — a peanut-almond butter base with sunflower seeds, chia seeds, pepitas, sesame seeds, and flaxseed — that takes crunchy to a whole new level. It’s a mouthful.
Even though the company’s based in New Zealand and the peanuts are sourced from South America, the peanut butters are made in the U.S., and there’s a Houston storefront in the Montrose District, too.
“We looked high and low for the best type of peanuts and ended up finding them in Córdoba, Argentina,” says Fix & Fogg founder Roman Jewell. “We source a particular variety called hi-oleic runner peanuts from that region.”
Who knew there were different types of peanuts with different tastes and health benefits?! Apparently they did in Argentina, as Jewell discovered.
“When I went to visit our growers there in 2017, I fell head over heels for this place, the quality of its peanuts, and the passion of its farmers,” Jewell says. “The terroir of Córdoba peanuts is naturally sweeter, resulting in an amazing-tasting peanut butter.”
Besides upgrading your morning toast, there’s a lot more that you can do with these nut butters. Melt the chocolate and almond butter/peanut butter/hazelnut butter varieties for great ice cream toppings. Add to recipes for brownies and soups (see recipes below) for some extra pizzazz.
Buy Fix & Fogg nut butters — the original peanut butter plus the newly launched crunchy almond butter, smooth almond butter, almond butter with cashew and maple, chocolate almond butter, chocolate hazelnut butter, and cashew butter — on the Fix & Fogg website, at Central Market stores throughout Texas, and at Thrive market nationwide.
Fix & Fogg Chocolate Nut Butter Brownies
Makes 12 – 16 brownies
1 cup Fix & Fogg Chocolate Almond Butter*
½ cup pure maple syrup
2 eggs (or flax/chia eggs)
½ cup unsweetened cocoa powder or cacao powder
½ teaspoon baking soda
¼ teaspoon salt
For the swirl (optional): An additional ½ cup of Fix & Fogg chocolate nut butter of choice!
Preheat oven to 350 degrees and line an 8-inch by 8-inch baking pan with parchment paper.
Combine all the ingredients (except the additional ½ cup of chocolate nut butter for the swirl) in a large bowl and mix until combined. Pour the mixture into the prepared baking pan.
In a separate bowl, place the remaining½ cup of chocolate nut butter and pop in the microwave for 30 seconds or heat over low heat on the stove until the butter is a semi-runny consistency.
Dollop the melted chocolate nut butter throughout the batter and use a spoon to swirl it through (just a little swirl action — you don’t want to mix it in completely).
Bake for 15 – 20 minutes depending on your preferred level of gooeyness. Let cool and slice into squares.
Serve with raspberries and cream to take your brownie experience to the next level! Store in an airtight container for up to a week.
*Dark Chocolate Peanut Butter and Chocolate Hazelnut Butter would work just as well!
Fix & Fogg Peanut Butter, Carrot, and Cauliflower Soup
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
1 tablespoon crushed garlic
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 cups vegetable stock
½ head cauliflower, roughly chopped
4 large carrots, chopped
¼ cup Fix & Fogg Smooth Peanut Butter (Smoke & Fire would also work here)
Fresh cilantro, cleaned and chopped
Cracked black pepper
In a large pot, sauté onions in olive oil until translucent. Add garlic, turmeric, cumin, ginger, and nutmeg, and cook until fragrant. Stir in vegetable stock. Add chopped cauliflower and carrots to pot. Add any extra water needed to make sure veggies are covered.
Cover with a lid and simmer over medium heat until vegetables are tender, approximately 20 minutes.
Remove the lid and allow to simmer until the liquid has reduced by a third. Remove from heat and add peanut butter to the pot. Using a blender or immersion blender, blend until smooth.
Season with salt and black pepper to taste. Place pot back on a low heat and stir until heated through.
Serve soup in a bowl and top with a swirl of coconut cream, fresh cilantro, chili flakes, and cracked black pepper.
Store in a sealed container in the fridge for up to 3 days, or portion into smaller containers and freeze for up to 3 months.