Hello, my name is Lauren, and I have an addiction: to almond butter.
I am thoroughly obsessed with it. I slather it on apples, celery, dollop it on oatmeal, sweet potatoes and even lick it straight off the spoon. I seriously can’t get enough.
Now don’t get me wrong: I love flipping the switch at Whole Foods and watching whole almonds turn into a smooth paste right before my eyes. But wanna know what I love more? Making it myself.
I like making almond butter at home for a few reasons.
1. I can add whatever I want into it (or not!). Sometimes I just want straight-up almonds. Other times I want a hint of cinnamon and a drizzle of honey
2. I can control the salt content. A lot of the times, jarred almond butter will contain a lot of salt. I like mine alllllmost salt-free.
3. It’s more cost efficient. Have you ever noticed how expensive almond butter is? Yeah, me too. And I was sick of spending money on something I could easily make at home.
4. I can make as much as I want and it’s really quite rewarding. A quarter cup? Fine. 2 cups? Even better. You’ll see what I mean about it being rewarding once you try it yourself. Here’s how:
2 cups raw almonds
1 tsp ground cinnamon
1 tbsp honey
pinch of salt
Preheat the oven to 375 degrees fahrenheit. Spread the almonds in a single layer on a cookie sheet. Bake for 10-20 minutes, turning once, until golden and toasty (tasting is encouraged!).
Add almonds, cinnamon and salt to a food processor and process until smooth, about 5 minutes. Once smooth, let the food processor continue to run and drizzle in honey. Taste and season accordingly. Enjoy!