Cinnamon roasted almond butter

November 9, 2017

 

This recipe is fall, winter, and holidays all mixed together for a delicious, smooth, creamy breakfast spread. I make this recipe in a big batch by doubling the ingredients, because if I am already going through the trouble of making my own almond butter, then it should be worth it! It keeps well in the fridge, and you can even blend it with water to make a holiday almond milk. For that, blend 1 Tbsp almond butter with 1 cup water on high speed for 1 minute. 

 

To make almond butter in a food processor, you need a STRONG processor; with that I mean either a Thermomix or a Vitamix. Anything else will take way too long - like 20 minutes long - and the heat from the almonds might even break your food processor. So go ahead and try it if you want, but don't tell me I didn't warn you. 

 

Now in case you want this delicious butter, but you have no desire to go through the process of roasting the almonds and grinding them yourself, then I am also going to give you the super easy 2 minute version of using store bought almond butter. I get how busy this time of the year is, and that there is no time to whip something up from scratch. Let's make staying sane our priority :-) 

 

 

Preparation time: 40 minutes

Makes about 1 cup: 

 

- 2 cups raw almonds 

- 1 vanilla bean pod

- 2 Tbsp maple syrup

- 2 tsp ground cinnamon 

- 1/8 tsp sea salt 

 

  1. Pre-heat the oven to 160°C/ 320°F, and get a baking tray ready. 

  2. Spread the almonds on the baking tray, and roast for 20 minutes. Keep an eye on them, and after 10 minutes shake them around a little bit. 

  3. Let the almonds cool off for 5 - 10 minutes before placing in food processor. 

  4. Place almonds in food processor, and grind the almonds on high speed for about 30 seconds until you have fine ground almond meal. Then turn the speed down to medium-high, and continue processing for 2-3 minutes until a creamy almond butter has formed (this can take up to 20 minutes with a less powerful food processor)

  5. Run a knife along the middle of the vanilla bean pod, and using the tip of the knife, scrape out the bean paste, and add to the almond butter. See below what to do with the empty vanilla pod. 

  6. Add the maple syrup, cinnamon, and salt to the almond butter, and stir for another 15 seconds. You don't want to over-process it now, it will turn crumbly. 

  7. Fill into glass jar, and keep in fridge for up to 1 month. 

 

 

The easy no-roasting version, which only takes 2 minutes: 

 

- 1 cup roasted, creamy almond butter, not salted 

- 1 vanilla bean pod

- 2 Tbsp maple syrup

- 2 tsp ground cinnamon 

- 1/8 tsp sea salt 

 

  1. Run a knife along the middle of the vanilla bean pod, and using the tip of the knife, scrape out the bean paste, and add to a blender or food processor. See below what to do with the empty vanilla pod. 

  2. Add all the other ingredients, and blend at very low speed stirring everything together for about 15 seconds. 

  3. Fill into glass jar, and keep in fridge for up to 1 month. 

 

To a delicious and sane holiday season! 

 

 

Bonus note: use the empty vanilla pod to make your own vanilla extract

 

 

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© 2019 Martina Zand