Almonds and almond butter have been all the rage for the last few years and I’m guilty of jumping on the bandwagon. I’ve spent tons of $$ on almond butter. But it was so damn good, especially in smoothies, and on bread and with bananas…clearly the list could go on. When I finally got my hands on a Blendtec blender, I started whipping up my own because it’s ridiculously easy and I can control exactly what goes into it (seriously love that blender more than almost anything, except my soda stream…). This recipe came about after trying some of the amazingly inventive butters from Big Spoon Roasters (who we also happen to do a limited edition soap colab with – sadly sold out but stay tuned). The flavors of this butter are great for fall (or anytime, really). Slater over toast, add to a smoothie or just eat straight from the jar. Enjoy!
- A cup of almonds
- 1 tbsp coconut oil
- ¼ tsp vanilla
- A pinch of salt
- 2-3 pieces of candied ginger
- A pinch of cinnamon
- 1 or 2 tsp of honey
Blender, 8 oz jar, roasting pan, measuring spoon, measuring cup, spatula
Let’s do it!
- Roast the almonds in the oven at 350° for 10-15 minutes, let them cool for 10 minutes before using them
- Put 2-3 pieces of candied ginger into blender, pulse until pieces are broken down almost to a paste (unless you want chunks them pulse until they’re at the desired size)
- Add the room temp roasted almonds
- Add a couple shakes of cinnamon, coconut oil and vanilla.
- Add a pinch of salt
- Add 1 or 2 tsp of honey
- Blend all the ingredients together until smooth
- Store the butter in a tightly sealed container in the fridge or dig in immediately!
- Add a 1 tsp to 1 tbsp of sunflower oil to obtain a more creamy consistency
- Replace cardamom for the cinnamon, yum.
- You can store your almond butter in the refrigerator for up to 10 days. Remove from the fridge 15-20 minutes before you want to dig in for the best texture!