One craze that has been sweeping through is homemade nut butters and I've been wanting to make my own for a solid 6 months, but Korea didn't have quite what I needed, and I wasn't willing to pay a whole lot. So I had to wait... and boy was it worth it!
The first step was buying this baby...
I'm pretty sure the Hallelujah chorus started playing as soon as I opened this up. It was a glorious moment, and of course I had to use it ASAP.
I found the recipe at The Edible Perspective Ashley is always coming up with some amazing recipes. I changed it up just a smidge, but not too much. It was perfection from the start.
Start off with some almonds
and some yummy maple syrup
coat it up reeeeeeeeal nice.... (I may have added a bit o honey as well)
Roast them, and munch... just for quality testing of course
Pop 'em in your glorious food processor
Keep on Keepin' on
Break up the butta ball
add in some more fun!
creamy perfection... and yes, that's my foot... I was standing on a stool. you gotta do what you gotta do.
Why hello there... do you come here often??
mmmm only at breakfast :) it was the perfect topping for my steel cut oats... seriously so good.
Now for the recipe you've all been waiting for...
Maple Almond Butter
2.5 cups Almonds
2 T. Maple Syrup
1 T. Maple Syrup (to be added at a different time)
1 T. honey
2 t. flax seed
1 t. Salt
1/2 T oil
1. spread out your almonds on a roasting pan (use parchment paper!!!)
2. drizzle 2T Maple Syrup and 1T honey and stir it up!
3. Roast for 15-20 minutes and stir every 5 minutes
4. Take out and let cool for about 15 minutes.
5. put into the food processor and start mixing away!! It will honestly take close to 15 minutes, it will for balls and you just need to break it up and scrape the sides. Let it get buttery.
6. Add in flax, 1T maple syrup, and salt. Start processing again until it's all combined.
7. Stream in the oil (I used canola) I actually needed more than that (more on that later)
8. ENJOY on everything imaginable.
Where Sara went wrong...
I used wax paper instead of parchment... which meant the almonds literally cooled right on to the paper... so that was a fun 10 minutes of scraping and cutting paper off of the almonds. Hopefully you wouldn't have the same issue if you used parchment
Also... I don't know that I blended just the plain almonds enough... I got freaked by the huge balls that kept forming and I just used the oil... I'm pretty sure had I just kept breaking them up and kept on blending I wouldn't have needed to use more oil.
Other than that it was easy and delicious :)
Do you like nut butters?? Have you ever made your own?
