snacks

Homemade Almond Butter

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.

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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:

INGREDIENTS

2 cups raw almonds

1 tsp ground cinnamon

1 tbsp honey

pinch of salt

DIRECTIONS

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!

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PB&J: The Ultimate Food for Thought

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While studying tirelessly for finals, I decided my room mates and I needed a really rewarding treat to get us through the days of misery… I mean education. Alas, I have found Bon Appetit’s Peanut Butter and Jelly Bars, and I’ll be the first to tell you that these things are addictive. Sweet berry preserves are sandwiched in between a chewy, buttery crust and crumble, topped with salty roasted peanuts. You almost feel as if you’re eating a peanut butter and jelly sandwich, just 100 times better. These bars are definitely the ultimate crowd pleaser, and provide the perfect sustenance to any studying student burning that midnight fuel. Note: I used blackberry jelly because that’s what I had in the fridge, but I would imagine raspberry, strawberry or grape would work wonderfully, too.