When I was growing up, health food was not hip.
If Pinterest had been around then, you can bet your bottom dollar no one would be pinning quinoa this or kale that. The cool kids ate Lunchables and PB&J on Wonder Bread.
And then there was me, shoving my almond-butter-on-sprouted-grain in as fast as it would go before the other kids would go, EWWWW what is that?
If only I had been a kid in this decade. I’m sure Lunchables are still around, but peanut butter is a no-no in many schools, and whole wheat is making a come back. The “with it” moms are definitely jumping on the almond butter wagon, determined not to miss this decade’s hottest sandwich trend.. or at least not to violate the school’s peanut-free zone rules.
Popular or not, almond butter is really healthy. If you’re a peanut lover, spreading another nut butter can take some getting used to. Luckily, this cinnamon vanilla almond butter is sure to shorten the learning curve.
This decadent condiment is delicious enough to enjoy straight from the jar. Oh, and did I mention it’s easy to make?
Cinnamon Vanilla Almond Butter
1 1/2 cups raw almonds
Sunflower or melted coconut oil for thinning
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract (make your own!)
1/4 tsp sea salt
1 Tbl pure maple syrup (optional)
Arrange the almonds on a rimmed baking sheet, and toast at 325F/160C for 10 minutes. Let cool completely. (You can skip this step if you’d rather use raw almonds; I prefer the taste of dry roasted.)
Grind almonds in the bowl of a small food processor, alternating pulsing and scraping until a “butter” forms. For more detailed instructions, see my post on making your own peanut butter.
Drizzle a few swirls of oil over the ground almonds to thin out the butter and make it more spreadable.Once the almond butter is to the consistency of your liking, remove it from the food processor into a bowl. Add cinnamon, vanilla, and salt. Stir to combine.
If desired, add maple syrup. The maple really brings out the cinnamon and vanilla flavors while only adding a hint of sweetness. Alternatively, if you want to use raisins instead of maple syrup, try this Cinnamon Raisin Almond Butter from Two Peas and Their Pod.
Store your homemade almond butter in a jar in the fridge. It should keep for several weeks.
Not sure how to eat it? I recommend a spoon, but fingers are also acceptable.. provided you’re not sharing your jar with anyone else.
I think a positively swell use of this cinnamon vanilla almond butter would be white chocolate almond butter cups (based on these homemade peanut butter cups). Simple, yet decadent.
For more everyday uses, try spreading the almond butter on sandwiches, rolls, pancakes, waffles, apples, etc. Add it to your morning oatmeal. Stir a scoop in your yogurt. It’s yummy, healthy, and totally trendy.
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