It is Food Blog Friday!
This week’s recipe has been on my “To Make” list for quite a while. It comes from Ashley at Edible Perspective, the creator of a host of photogenic recipes that I often ogle but rarely make.
I decided to take on her Almond Butter recipe.
I LOVE nut butters and I’ve been wanting to make my own for a long time. Nut butter, especially almond butter, is really pricey.
For about $4.29 I can get 1lb of almonds and whirr up my own almond butter OR I can buy a 1lb jar for $5.99. It’s definitely worth the time to make it.
Ashley’s recipe is pretty dead on. You can tell that she’s tested it a few times. The amount of time it took to roast and then process the nut butter was accurate. I didn’t need to add any extra oil to make the almond butter smooth, it came out just as creamy as a store bought kind.
If I had to change anything, I would add a wee bit more of the maple syrup (maybe 3 tbsp) and cinnamon because I like a little sweetness and any recipes that call for cinnamon never seem to have enough for me.
So I give this recipe…
Roasted Maple Cinnamon Almond Butter
- 1c raw almonds
- 2.5T maple syrup
- 1/4t salt
- 1/2t cinnamon
- Preheat your oven to 325*
- Line a pan with parchment if you don’t want to clean a sticky mess! Do not use foil or wax paper.
- Pour the almonds on the pan with and mix with the maple syrup.
- Roast for ~15min watching so they don’t burn.
- Let them cool for 5min. [If you let them completely cool, they will be much harder to process]
- Put in the food processor.
- Turn the processor on + let it go until it’s buttery ~6min. Scrape down the bowl as needed.
- Add in the salt + cinnamon and process again until smooth + buttery.
Food Blog Friday recipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect