One ingredient, ground

Nuts. That's the recipe.

No palm oil to stop it separating, no emulsifier to keep it smooth, no sugar to make it taste like a dessert. Oil rising to the top is not a fault — it is the proof.

Single ingredientNo palm oilNo added sugarStone-ground
Shop the range →23 products
1Ingredient
0Palm oil
0Added sugar
Almond ButterNut Butter Sandwich Cookies, Cocoa Cashew CrèmeNut Butter Sandwich Cookies, Creamy Peanut Butter
Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·
Why it matters

What makes these different.

01

Stir it. That is the whole trick.

Commercial nut butter stays uniform because palm oil holds it there. Ours separates because there is nothing in it to stop the oil doing what oil does. Stir it back in once and refrigerate; it stays put after that.

02

Ground, not roasted to death

A light roast keeps the fats intact and the flavour closer to the nut than to the caramel. Long grinding does the rest — no lecithin required.

03

Protein that comes with fibre

Whole nuts bring protein, magnesium and vitamin E along with their fat. A spoonful on our sourdough is one of the more useful breakfasts available to you.

04

Made on an allergen-controlled line

Nut butters are produced separately from our nut-free products, on a line that is cleaned down between runs.

Questions.

Why has the oil separated?
Because there is nothing in the jar to stop it. Stir once and keep it in the fridge.
Is it sweetened?
No. If a variety contains anything beyond the nut and a pinch of salt, it says so on the front.
Do you make a nut-free spread?
Yes — see the Nut-Free collection. It is made on a separate line.

Eat like we do.

Everything here is made in our own kitchens, mostly from produce grown on our own farms. Nothing we wouldn't feed our own family.

See all meal plans →