Almond Butta!

If you are like most people, buying almond butter would be much easier than making. Who has the time, right? Wrong! I on the other hand am a little funny when it comes to buying new items at the grocery store. Mostly because I shop at Whole Foods- and it can be expensive to try new things and end up wasting them. Luckily, I just found out you can return anything if you don’t like it (probably a little late to the game). You just can’t eat it all and then try to bring it back. 😉 I recently bought an almond butter that I like called Justin’s. You can find it here. I have had homemade almond butter before and it beats any store bought anything (except this one). You can add the exact amount of sweet and salty that YOU like. Just don’t overdose. Almond butter is a great substitute to those who have a peanut allergy or simply love almonds. Raw nuts can lower blood pressure, control blood sugar, help w/ weight conrol, and are rich in antioxidants. Most traditional nut butters are full of sugar so make sure you are reading the labels. Here is a recipe I found and can’t wait to try. This almond butter can last up to six weeks- I would have to say that the 15-20 minutes it takes to make it  isn’t so bad after all. Give it a try…

What you’ll need:

  • 2 cups raw almonds
  • 1 teaspoon oil, such as almond, unrefined peanut, or extra virgin coconut
  • Seas Salt
  • 1 1/2 teasonpoon ground cinnamon
  • 2 tablespoons honey

Put the almonds in a food processor or Vitamix and process for about 1 minute. Add the oil, 1/4 teaspoon of salt, and the cinnamon. Continue to process for another 8-10 minutes, scraping down the sides of the food proecssor or Vitamix as needed. You will see a change in consistency from crumbs to big climps, to a large ball. Finally, as the oil is released from the almonds, the mixture will smooth itself out. If you want it even smooter add more oil.

When it’s as smooth as you’d like it, stir in the honey, add more salt to taste and transfer to glass jar. It will keep, covered, in the fridge for up to 6 weeks.

*This recipe is out of  The Sprouted Kitchen – One of my newest cookbooks I am in love with.


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