Have you ever made your own almond or other nut butter? I never have, but that’s about to change!

My friend Ilana was raving about a recipe she tried from the Oh She Glows cookbook – an almond butter. She gave me a jar of her stash (I used it in my picture!!) and it was absolutely amazing! Not hard to make either. There’s a touch of maple syrup, some hemp and chia seeds – perfect combination and packed with protein. So good that my next jar of almond butter will not be store bought!!!

Have you made your own almond or other nut butter? I’d love to hear about it.
Please feel free to share your ideas and tips in the comments below!

Crunchy Maple Cinnamon Roasted Almond Butter
(recipe from Oh She Glows cookbook)
Yields 1 1/4 cups

Ingredients:

  • 2 1/4 cups whole raw almonds
  • 2 tablespoons pure maple syrup
  • 2 tablespoons hemp seeds
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons coconut oil
  • 1/4 teaspoon fine sea salt

Directions:

  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the almonds and maple syrup and stir to coat the almonds. Spread the almond mixture in a single layer on the prepared baking sheet and bake for 20-25 minutes, until fragrant and golden, stirring once halfway through the baking time.
  3. Let the almonds cool on the baking sheet for 5-10 minutes. If making crunchy almond butter, set aside 1/4 cup whole almonds; otherwise, use the entire amount. Process the rest of the almonds in a food processor for 5-10 minutes, stopping to scrape the bowl every 30 to 60 seconds as needed.
  4. Add the hemp seeds, chia seeds, cinnamon, vanilla, 1 teaspoon of the coconut oil and the salt. Process until the almond butter is smooth and thin enough to drip off a spoon. Add additional oil if you are having trouble getting the nut butter smooth enough.
  5. If making crunchy almond butter, finely chop the reserved almonds and stir them into the almond butter.
  6. Store in an airtight glass jar at room temperature or in the fridge for 1-2 months.
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