It’s always exciting to discover an emerging brand that you know will thrive for many decades to come. That’s the case with Castanuela, founded in 2015 by two charming sisters offering 100% natural Colombian raw honey made from bees that feed on the nectar of the coffee, macadamia, blueberry, and pitalla flowers in the Colombian coffee regions. The result is a very fruity flavor (some say it works as an aphrodisiac). This brand also offers various premium nut butters and dry roasted nuts, and all of Castanuela’s products are pure, single-ingredient, and crafted without any added chemicals.
Castanuela’s Cashew Nut Butter is creamy and every bit as flavorful as the brand’s raw honey. With no added ingredients, this is a cashew lover’s dream. Add it to fruit, bread, waffles, pancakes, and whatever else you please. The world is used to Indian and/or Brazilian cashews, but Colombian cashews are in a league of their own as the naturally sweetest and creamiest and cashews you’ll ever try.
Castanuela’s Macadamia Nut Butter is an indulgent treat, and rife with nourishing vitamins. Keep this in mind for gifting throughout the season, especially for Mother’s Day and Father’s Day, both on the horizon. Colombian macadamias have an intense flavor compared to traditional macadamias from South Africa.
Go Nuts for these dry-roasted snacks and Cocoa + Cashew Butter. Unlike the majority of other nuts, Castanuela’s nuts are never fried and never salted. There are no added oils. These are the finest quality Colombian nuts, and are naturally sweeter and creamier, delivering protein and healthy fats to provide satiety, which prevents you from snacking all day.
Check out the easy-to-make vegan nut cookie recipe below, and shop Castanuela’s products on their website HERE.
If you’re in NYC, you can find them in Brooklyn Fare grocery stores, Amish Market West, the Park Slope Food Coop and Union Market.
Follow: Instagram – @castanuela.us
CONTACT 646-305-6886
EMAIL – info@castanuela.co
______
CASTANUELA – HEALTHY NUT BUTTER COOKIES
Ingredients
1 cup room temperature nut butter, such as almond, peanut, or cashew
1/2 cup honey
2 tsp alcohol-free vanilla extract or vanilla powder
1/2 tsp baking powder
1/4 cup gluten free oat flour
3/4-1 1/4 cup garbanzo bean flour, depending on nut butter used
Preparation
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
Whisk together the nut butter, maple syrup and vanilla until uniform. Add the baking powder, gluten free oat flour, and garbanzo bean flour to the bowl. Stir until you get a uniform thick dough, that’s rollable into balls. Add more garbanzo bean flour if needed.
Refrigerate dough for 10 minutes, then roll into balls and place on the prepared baking tray. Flatten by pressing down with a fork, creating a crisscross pattern. Bake cookies for 11-12 minutes, until lightly browned on top. Remove and cool completely on a cooling rack. The cookies will harden as they cool.
Keep in an airtight container at room temperature.
