Maple almond butter
Firstly I have a confession to make, I haven’t been making my own almond butter for a while. Whilst home-made maple almond butter is ridiculously delicious and packed with health and beauty promoting nutrients, making it requires more time and patience than I have had recently.
However after a week off in sunny Cornwall, this morning I decided that the reward of sweet, creamy, homemade maple almond butter would be worth the effort and I was so right! So here it is, my favourite maple almond butter recipe. You get to feel smug about making your own almond butter from the best quality organic almonds and it will cost a fraction of what you would spend on organic jars from the health food shop. Win, win.
- 2 cups raw almonds
- 6 tbsp maple syrup
- pinch of sea salt
- 1 tsp ground cinnamon
- optional: 1-2 tsp coconut oil
- Preheat oven to 160c and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Pour almonds onto baking sheet and drizzle them with maple syrup, using your fingers to ensure that they are evenly coated.
- Roast for 15 minutes, stirring at least once to prevent burning.
- Remove the pan from the oven and let the almonds cool for about 10 minutes. You want them to still be warm so that they’re easier to process, but not hot so that they don’t put an added strain on your processor.
- Pour the almonds into your food processor and pulse to begin breaking them down.
- Add 1 tsp. of oil if needed and let your processor run until the almonds begin to break down into a grainy paste, and eventually a smooth butter.
- Stop processing every couple of minutes to scrape down the sides of the bowl and give your processor a brief rest.
- When almonds become creamy, add salt and cinnamon, and continue processing until desired consistency is reached.
- Transfer the almond butter to an airtight container, and store in the fridge for up to 3 months.