Raw almonds are so photogenic, aren’t they?
I hope you’re okay with another almond recipe. This time around, almond butter.
I’ve always been a huge lover of peanut butter, so this is a nice change of pace.
My favorite uses for almond butter? On toast, in oatmeal or for apple dipping.
1 c. almonds
2 T. maple syrup
1 T. honey
Preheat oven to 300*. Line a baking sheet with parchment paper. Combine almonds, maple syrup and honey, and roast on baking sheet for about 20 minutes. Remove from oven and let cool for about 30 minutes.
Place cooled roasted almonds in a food processor and process until the almonds butterize, about 15 minutes, scraping down sides when needed.
1/2 T. honey
1 T. maple syrup
2 T. canola oil
1/2 T. pumpkin pie spice
1/4 t. salt
Add the honey, syrup, oil, spice and salt to the food processor and process until smooth.
Recipe adapted from Edible Perspective.
Enjoy your almond butter!