Some individuals can’t control themselves when it comes to delicious chocolate but my problem happens to lay with nut butters. Every time I make sure they are or purchase a jar I down that creamy goodness in about 5 days. FOR REALS.
I usually just spoon it ideal from the jar and into my mouth. Seriously cannot help it. I’ve in fact thought about starting my own nut butter firm. You never understand.
Ever since Trader Joe’s decided to increase the price of their almond butters I am crafting my own at home. My kitty Milly is now deathly scared of the food processor chip; I’m also quite certain my neighbors believe I’m doing some sort of house maintenance or drilling each time I work it. Certainly must find one that is clearly a tiny bit quieter. Heh.
This version is based from something I wish that I’d see more of in stores: Cinnamon Raisin Almond Butter! I thought of it because I REALLY LIKE LOVE LOVE an excellent toasted cinnamon raisin bagel spread with almond butter. Mmmmm YES.
So let’s get to it! Here are the measures:
1. First you’ll roast your almonds in the oven at 350 degrees F for approximately 10 minutes. They’ll become all roasty-toasty and your house will smell like heaven.
2. Next you’ll allow the almonds to awesome for a bit then add these to the plate of a food processor and process.
3. You need to end the processor chip every once in a while because the almonds will creep up the sides. So simply scoop them back again to underneath and continue steadily to process.
4. The almond butter formation goes from small items of almonds to big clumps and eventually to some soft and creamy consistency. This should consider about 20 mins. BUT SO WORTH IT.
5. After the almond butter is normally finally creamy, you can add some vanilla, cinnamon and sodium in and procedure again. Finally you’ll add in raisins and pulse just a couple instances to break them up a bit.
SCRUMPTIOUS. Go ahead and flavor check. Or dive encounter first into it.
Finally, I wish to leave you with some tips for making your own almond butter because it’s not always easy (but it certainly is delicious):
1. Have patience. Even though you don’t believe it will get together, give yourself a little more period and wait it out. It takes me about 20 mins and I’ve a pretty strong food processor. Maintain scraping the nuts down the medial side of the meals processor chip every minute or two.
2. Roast your almonds! Roasting almonds provides a good sweetness and great nutty flavor.
3. Not creamy enough for you? Try adding a teaspoon or two of coconut essential oil.
4. Want just a little crunch? Once your finished processing, stir in 1/4 glass of finely cut roasted almonds.
5. Add in a touch of spice! Vanilla coffee beans, just a little splash of vanilla extract, cinnamon, ginger, nutmeg or cardamom goes quite a distance in adding flavor towards the almond butter.
My favorite method to serve this almond butter is pass on on bananas or apples for a healthy afternoon snack. It’s also delicious in oatmeal. If you make this formula make sure to post it to instagram and utilize the hashtag #ambitiouskitchen so I can see your creation!
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Prep time:
20 mins
Cook period:
10 mins
Total time:
30 mins
Ingredients
1/4 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup raisins
Instructions
Preheat oven to 350 degrees F. On large baking sheet disseminate almonds and roast in oven for 10-12 mins until slightly brown. Be very careful not to burn off the nuts! Cool for ten minutes.
Transfer almonds towards the plate of a food processor and procedure for 10-15 moments, scraping down the sides seeing that necessary (about every 2 minutes). At this time the almonds should start to clump collectively. Continue to procedure before you reach the desired consistency. I always process until my almond butter is usually water like. If after 20-25 minutes the almond butter isn’t creamy add in a teaspoon or two of coconut oil. You can even which pigs feet do you eat this if you want very creamy almond butter!
Next add in vanilla, cinnamon and salt. Procedure once again for 30 mere seconds. Flavor and add more salt if necessary.
Next add in raisins and pulse a few times to split up the raisins a bit.
Transfer to tubberware or mason jar and store at room heat range or in fridge. If you store at room temperature, simply supply the almond butter a stir before you use it.
ahejl
P.S. I’d purchase your nut butters