I love almond butter.. what I don’t love is spending $10 or more on a jar of almond butter that tastes like cardboard. Almond butter has recently been my go to evening snack, paired with either apple slices or even on banana topped with some homemade protein powder for a kick ass breakfast. However, I don’t always like dishing out the mula for this expensive item.
Last year, we invested in a Ninja Blender. Before these we had a crappy $20 walmart blender and it worked just fine… except when it came to making smoothies, or basically anything heavy duty. I purchased ours from Canadian Tire but it is also available on amazon and I am obsessed with it. It can make anything from smoothies, to protein powder, to even shammi kebabs (ground beef patties where you have to grind up cooked beef pieces). I can’t live without this appliance, and I don’t know how I made it so far in life without this blender. Also.. not sponsored – I just love my blender ALOT.
Anyway, back to nut butter. I love a good nut butter, and I am particulalry obsessed since January when one of my oldest friends whipped me up a batch for my birthday. She sure knows the way to my heart, and is a keeper! I devoured that jar of almond butter faster than she made it hah! And then I was left with an empty jar, and big desires to refill it.
So I started to do some research and after some adaptation came up with the following recipe.
Now almonds are a finicky nut. Make sure you use UNROASTED almonds so you can roast them in the oven at home to release the oils. I am no expert in this, but all the reading I did online, suggested this. Second, as per my friend, anytime you add a liquid to the nut butter it will seize. I didn’t really understand that until I started to make the almond butter. Third – give your blender breaks to not overheat it, unless your blender comes with a nut butter attachment. My Ninja does not, and I used the full blender jug.
Cinnamon Honey Almond Butter with Sea Salt
5
minutes30
minutesIngredients
2 cups un roasted almonds
1/2 teaspoon Himalayan pink salt ( I used the one by Shan Food Globals). You can also use regular salt, or any other salt you have.
1/2 teaspoon cinnamon
1/4 cup honey
Directions
- Preheat oven to 350 F and roast your almonds on a baking sheet for 5-6 minutes. Remove from the oven and let cool completely.
- Put them in your blender, and start blending on low to medium speed for one minute at a time, scrapping in between with a spatula.
- After two minutes of blending, add in cinammon. Scrape down sides with spatula, and blend for another minute.
- After another minute, add salt and continue to blend.
- next, add in honey one tablespoon at a time at one minute intervals starting at aproximately 6 minutes. Honey will make your nuts “seize” and give the mixture a jammy texture. You want to make sure that your butter forms in consistency like a jam. this is not your typical store bought nut butter, because we dont have those kind of machines, but once your mixture is a soft consistency stop blending. I also added a few splashes of water in addition to the honey.
- Scoop it out, and store in an airtight container outside – best consumed in 1-2 weeks.
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