Cinnamon and Almond Butter
Almond butter or peanut butter is so simple to make at home if you have a good quality food processor. I find that the almonds are easier to blend if you roast them slightly before hand. I’ve roasted mine for around 10 – 15 minutes to heat them up a bit and give them more flavour.
I’ve made this almond butter with a touch of salt and cinnamon to give it a bit more flavour. You could also try adding some honey or maple syrup to sweeten the butter up.
This recipe will yield around 1 1/2 cups of almond butter. You can adjust the quantity of nuts if you want to make a smaller or bigger batch.
- 2 cups of raw almonds
- 2 Tbsp of peanut or canola oil (or any other neutral oil)
- ½ - 1 tsp of cinnamon
- ½ - 1 tsp of salt
- 1 -2 Tbsp of honey or maple syrup to taste (optional)
- Start by pre-heating your oven to around 180 degrees Celsius, or 350 degrees Fahrenheit
- Place the raw almonds on a baking tray and spread out evenly
- Bake for around 10 – 15 minutes, or until the almonds are fragrant and starting to colour (keep a close eye on the almonds to prevent them from burning)
- Add the almonds to a food processor, and blend for 2 – 3 minutes
- Once the almonds form a breadcrumb like texture, add the 2 Tbsp of oil
- Keep blending again and stop to scrape down the sides every minute or so
- Blend until the almonds start to form a paste, and add the cinnamon, salt and sweetener if you are using it (taste and add more if required)
- Continue blending until you get a smooth consistency (it took me around 8 minutes to achieve this with my food processor)
- If you prefer a runnier butter, you can add an additional tablespoon of oil to the mixture
- Pour into an airtight container or jar and store in the pantry