For all of you peanut butter fans, bear with me. Almond butter is the new peanut butter. Just get used to it.
Bold statement, I know, but you will see what I mean after you grab a spoon of this nutty spread.
This isn’t just any nut butter. This is a glorious mix of roasted almonds, pure vanilla extract, and a hint of cinnamon.
It will change your life.
It can be slapped on fruit slices, toast, or crackers for a quick and healthy snack. It is also a great addition to yogurt or cottage cheese, as a way to add some flavor and texture.
Sandwiches will also gladly welcome this spread: such as the AB & J, or perhaps a panini paired with creamy cheese and slices of ripe fruit. Whoa, I can sense a panini recipe, coming right up!
It is dangerous by the spoonful. One innocent scoop of this almond-butter turns in to thirds, fourths, and fifths. It is a slippery slope, my friends. I’ve found that it is much safer to slather it on something, then close the jar and walk away.
Here’s a nifty step-by-step of the almond butter process, once you have roasted the almonds and thrown them in the food processor this is what you will see:
This is what it will look like after 1 minute.
…3 minutes
…5 minutes
…8 minutes
…10 minutes.
If it doesn’t look like this yet, just keep it going for another couple of minutes, until it does.
Finally, add in the coconut oil, cinnamon, vanilla, maple syrup, and salt. Pulse for 20 seconds to distribute.
Note: If consistency begins to clump again at any point, process until texture is smooth and resembles the 10 minute consistency (seen above).
When you add the pure vanilla extract, try not to linger above the opening for too long. The wafts of vanilla-scented bourbon made me wish it was cocktail hour.
Once you have made your own nut butter it will be hard purchase a jar from the store. Just so it’s out there, I assume no responsibility for the potential “nut-butter snob” side-effect.
{Vanilla + Cinnamon} Almond Butter:
Yields about 1 cup
Ingredients:
2 cups raw almonds
1 tsp coconut oil
3/4 tsp cinnamon
1 tsp pure vanilla extract
1 ½ tsps pure maple syrup
pinch salt
For Breakfast Toast (serves 1):
1 slice wheat English muffin
1 1/2 Tbsps homemade Vanilla Cinnamon Almond Butter
1/2 banana, sliced
1 tsp chia seeds
drizzle of honey
Directions:
Preheat oven to 350. Roast almonds on parchment-lined baking sheet for 6-8 minutes, being careful not to burn them. Allow to cool slightly before processing them.
With a food processor or high speed blender, add roasted almonds and process for 10-12 minutes, scraping down the sides semi-frequently (about every 30 seconds).
When almond butter is smooth and a little runny, add the coconut oil, cinnamon, vanilla, maple syrup and salt. Pulse for 20 seconds until equally distributed.
Note: If consistency begins to clump again at any point (which is might do when adding additional ingredients), just process until texture is smooth and resembles the 10 minute consistency.
Enjoy on fruit, toast, in a sandwich, or by the spoonful!
This will save in an airtight jar, in the fridge, for several weeks.
From the Little Yellow Kitchen,
Chrissy