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COOK THIS NOW One morning when my test kitchen buddy Chris Morocco and I were struggling to stir up an especially stubborn jar of almond butter, we decided there had to be a better way. How could we keep it liquid enough to drizzle, but add more flavor, crunch, and fiber? With a little tinkering, my Power Butter was born. And now I never want normal almond butter again. I drizzle Power Butter over yogurt, oatmeal, or rice cakes for breakfast, and dip apples or celery or carrots in it as a snack. What We're Talking About
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