Homemade Cinnamon Ginger Almond Butter

Homemade Cinnamon Ginger Almond Butter

Two things today: My favorite way to make nut butter and a little insight to how and why I write my blog. Sorry, I know my posts are typically short, but this time I'm sharing a little bit about my blog. Feel free to just scroll to the recipe though!

I was excited when I was approached by a fellow blogger to participate in "The Writing Process Blog Tour". It basically is making it's way around blogs and each person that is asked to participate then shares their own story on their writing style. I don't typically tell stories or get into too many personal things on my blog, like many bloggers do. We all have different styles and for me, mine is more about just talking about and getting to the food and more importantly, if you notice, I like to share how I came up with a recipe. I really like to share my ideas and what and why a recipe lands on this blog or why something did or did not succeed in the kitchen.

Anyways, my lovely blogger friend, Cindy with Food Thoughts To Share, asked me to be a part of it as I was one she nominated in her post and she wrote the most amazing, heartfelt words about me and my blog and photography here. After thinking about it, I thought it would be a great idea to share a little insight about how I work. You may or may not care, but if you do, read on. 🙂

Cindy has been a follower of my blog basically since the beginning and has always shown me such great support, which means the world to me. She was one of my first blog followers to make one of my recipes and told me that even though she hadn't really ever baked, I inspired her too. That just made my day! I am also a huge fan of her blog because of her very simple, creative recipes. While her blog isn't vegan, she definitely posts many vegan and vegetarian meals that are easily adaptable. One thing that she loves to do so much is to cook for others, especially her friends. She is always getting together with her friends and having feasts together and then sharing all of the food and experiences on her blog. It's beautiful to see somebody so enthusiastic about cooking for others, which is why I relate to her so much. You can follow her wonderful blog here.

The process is basically answering some questions about your blog style and how you write or come up with what you share on your blog....

1. What am I working on?

Oh, gosh, many things. I'm currently working on about 24789724 recipes, haha. I have so many new recipes coming, that I'm about to bust at the seams. I currently am working also on my first Ebook!

2. How does my work differ from others of its genre?

Well, I think the main difference in my blog from others is the concept. If you don't already know, my blog focuses on all recipes being 8 ingredients or less, not including the very basics salt/pepper/water that we all have in our home. Read about how I came up with that idea here. My recipes are also all vegan, almost all gluten-free and all oil-free, with the exception of some older ones from when I first started my first blog, The Healthy Flavor. I try to focus on relatively simple, wholesome ingredients and do not use oils. I don't just want my food to be plant-based, but also to be full of whole food ingredients. There are many vegan recipes out there, but they are still full of ingredients I try to stay away from and aren't much different than the unhealthy ones I used to consume prior to going vegan. For my family's health, I have drastically changed the kind of ingredients I use. In addition, I don't have the patience for too many steps or too many ingredients in recipes. I get too frustrated and don't enjoy cooking or baking that way, so that is why I created The Vegan 8. Easy, simple, wholesome food that tastes like it has 15-20 ingredients and to my wonderment, it has reached so many of you with that same excitement. I love all the feedback you leave and messages I receive saying that my blog has helped you to love cooking again. That confirms everything that I do. Thank you!

3. Why do I write what I do?

I don't write much on my blog posts, other than write how much I love the recipe that I'm sharing on the post. I don't get too personal on it, it's more of my style to just get to the recipe (with the exception of this post). I write my blog because I want to share my love and creativity that I discover in the kitchen with others. I have to be very careful with ingredients because of my husband's gout (arthritis) and it has enabled and forced me to become very creative with food and I simply want to share with others how amazingly, delicious food can be and it does not need to contain horrible processed ingredients.

4. How does your writing process work?

The process and formation of my blog posts is very simple. I don't really plan it out. After I create a recipe, I take 379789243 photos, edit them and just sit down in front of my computer and write out the blog post. I don't really think about what I am going to say until I sit down in front of it and just start typing. What comes out is simply my thoughts at that moment and I express them to my readers, as if I'm sharing my excitement about a recipe with good friends. It's as simple as that.

Ok, the next step of the blog tour is to nominate/pass the baton to somebody. I have chosen to nominate one of my very favorite bloggers, Rika from Vegan Miam. Most likely, you have heard of her or already follow her blog. Not only is Rika stunningly, gorgeous, but she is one talented cook and photographer. Sorry if I embarass you Rika, but I am one who loves to call it as I see it and love complimenting people when I think so much of them. Vegan Miam is run by Rika and her significant other, Doni, in which they travel the world to some amazing places and are inspired by those places to create amazing vegan dishes. You can read how they met here, so adorable! Her recipes are full of depth of flavors and colors and are truly mouthwatering.

Her recipes are absolutely beautiful and unique. They introduce me to ingredients I haven't used before and wouldn't typically lean towards, but that is what I love. They challenge me to think outside the box and want to venture out and try some more recipes. They all sound so delicious and you can practically smell them from the page. Be sure to check out Rika on her blog and follow her, you won't regret it! Her talent is astounding!

Thank you for reading everybody and now, onto my recipe! This one is simple, but delicious. This has become my new favorite nut butter. Basically it came about like this....every morning my breakfast is the same, a giant smoothie and then 2 pieces of toast spread with almond butter. I then sprinkle tons of cinnamon and ginger on top and then a little bit of maple syrup or sprinkle of coconut sugar sometimes. I am absolutely obsessed with cinnamon and ginger. I just can't get enough. I love the slightly spicy kick that ginger gives. I decided that instead of all these steps, why don't I just add all of the ingredients into the almond butter? Voila, it's insanely delicious.

You will be tempted to eat it straight out of the food processor and that's okay too. However, I love mine on my toast...it's a daily ritual I can't live without.

Yields 2

Cinnamon Ginger Almond Butter

A delicious roasted almond butter infused with cinnamon, ginger and a touch of coconut sugar sweetness. The smells and flavors are quite addicting and taste incredible on toast, pancakes or with slices of apple.

15 minPrep Time

15 minCook Time

30 minTotal Time

Recipe Image
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  • 3 cups raw whole almonds (450 g)
  • 1-1 1/2 tablespoons cinnamon (depending on your preference)
  • 1-2 teaspoons powdered ginger spice (depending on your preference)
  • 1 teaspoon vanilla
  • 1/4 cup coconut sugar
  • 1/4 teaspoon fine sea salt
  • Note
  • If you don't have a large food processor (mine is 11 cup), then you may need to cut the recipe in half or do it in 2 batches.


  1. Preheat an oven to 300 degrees and line a sheet pan with parchment paper and spread out the almonds evenly. Roast for 15 minutes. Add them to a processor and process until a flour forms. Process for a few minutes until it turns into a paste, stopping to break up the clumps a few times during the process. After there are no longer any large clumps, add the remaining ingredients. Process for several more minutes until silky smooth. Do not be tempted to stop when it's a thick butter, keep going, and then some more, until it is completely silky and dripping almost. All the oils will be released and you will have the creamiest, silkiest nut butter ever. Taste and add any more spice or sweetener.
  2. FYI: I use coconut sugar instead of syrup in this because I have found using maple syrup in nut butters makes them clump badly and not blend smoothly because of the heat of the processor. Plus, the coconut sugar tastes amazing!

If you make this nut butter, I'd love to know what you think. You don't know how much it means to me when you take the time to come back and leave me feedback in the comments below. I also love it when you guys follow and tag me on Instagram (@thevegan8) and make sure to use hashtag #thevegan8!


  1. Hi Brandi, I just found your lovely blog and I think I had a good timing :)! I had the chance to know a lot about you and your way of blogging reading this post :)! I just opened my little blog and I just posted a nice vegan Pho soup which I'm sure you would love! The ingredients are obviously more than 8, but I think It is worth making it! A friend of mine made it following the recipe and she told me it turned really nice. I leave you the link - http://www.ontheflavorroad.com/vegan-pho-soup-recipe/ - ! I try to eat vegan most of the time because I feel so much better, but living with my boyfiend who loves steaks, sometimes I have to cook not vegan othewise he would kill me ahahah! Have a lovely day! Ema
    • brandi.doming@yahoo.com
      Hi Ema! Thank you so much for following my blog, I'm so glad you found me!! I will definitely go check out your blog now, your recipes sounds fantastic!
  2. I love that almond butter recipe, I have to try it. I also love getting a little peek into how the creative mind of Vegan 8 works. I have enjoyed your blog for a long time now and am so happy you are doing so well.
  3. Yum! I cannot wait to make this!! Do you use powdered or fresh ginger? Thank you for your amazing and delicious recipes!
    • brandi.doming@yahoo.com
      I'm so sorry, I have updated the recipe. It is powdered ginger spice! Thank you so much for following and so glad you are enjoying the recipes :)
  4. I love this behind-the-scenes post! You definitely stand out from other vegan blogs with your wholesome 8 ingredients or less. I truly enjoy reading each and every recipe you create; I can't say that for most of the blogs I follow. Keep up the great work, Brandi! :)
    • brandi.doming@yahoo.com
      Meredith, you made my day! That means SO much to me, thank you from the bottom of my heart!! xx
  5. Brandi - thanks you so much for all your kind words - and yes I have been a loyal follower of your blog and tell everyone about it because it is so amazing! I can't wait to see your Ebook - what a brilliant idea and a real treat to your readers for sure. And now about this cinnamon and ginger butter......I am definitely making it this weekend! I loved cinnamon butter as a child and as soon as I saw the title it brought me back. The addition of ginger and using almonds just makes it more outstanding. I really am so glad I found your blog ;-)
    • brandi.doming@yahoo.com
      Thank you so much Cindy, you are a sweetheart and it was my pleasure! Thank you again for asking me to be a part of this! Yay, I can't wait to hear what you think of the almond butter!! :)
  6. I've been invited to participate in the writing process tour but haven't gotten around to it as yet. Loved reading yours though Brandi (particularly with the gorgeous cinnamon ginger almond butter recipe - droolworthy! Yay for coconut sugar, I'm addicted!). I'm loving the large numbers of posts in the pipeline (and the ten thousand million photos, haha)... the more the better! I'm inspired by everything you create! Good luck with finishing the E-book, I cannot WAIT to see it xx
    • brandi.doming@yahoo.com
      You are so sweet Laura, thank you! Yes, too many recipes, haha!
  7. Thank you for your sweet and kind words, Brandi - I am honored to be nominated by this amazing blogger and cheesecake queen behind The Vegan 8! Congratulations with your first E-Book & magazine feature and I’m very excited to see them! Well done, lady!!!! I am happy for you and wish you every success with your first E-Book! All of your desserts look absolutely stunning just like you. I did not know you started the original blog, The Health Flavor, thank you for sharing this! May I add, you are an amazing and supportive wife! Please, keep up the wonderful work you are doing, I love how your recipes consist of just wholesome 8 ingredients or less! This cinnamon ginger almond butter looks insanely delicious, I love the ingredients in the almond butter - ginger spice, vanilla, coconut sugar and salt! I must top this on toast and loads of pancakes for breakfast soon! I’ve actually never made nut butter, but I heard it was pretty easy to make! Do you prefer almonds over cashew or hazelnut? xx
    • brandi.doming@yahoo.com
      You are so very welcome Rika, it was my honor sharing why I love your blog, and the truth!! I don't think I am nearly worthy of the title "cheesecake queen", but I'll take it :) Thank you in return for your sweet words, I really appreciate them! It really is so crazy easy to make homemade nut butter and it honestly tastes better, as I have found most store versions are so rock hard or incredibly thick and hard to stir. Homemade versions aren't like that at all. I actually prefer almonds and pecans over any other nut. I'm not a huge fan of cashews on their own and I like hazelnut, but find it a bit strong for everyday use. Almond butter and pecan butter are great because they are great nuetral backdrops to add other flavors too :)
  8. I love reading about other people's writing processes! It's so interesting to see how we all differ! ;) We are all creative geniuses in our own rights!
  9. Yum! That almond butter recipe looks phenomenal! I'm always so impressed with your skills. You are ah-mazing! It was so much fun to read about your blogging process too. You have such a talent for inventing recipes and taking beautiful pictures! I love reading about your creations and it was fun to read about the background too!!!
    • brandi.doming@yahoo.com
      Thanks so much Melanie! That means so much to me!
  10. Your recipes absolutely inspire me all the time, and how you write makes me want to dive into your blog :D Lovely post! Cheers Choc Chip Uru
    • brandi.doming@yahoo.com
      Awww thanks Uru! xoxo
  11. [...] would like to extend my utmost gratitude to the lovely Brandi from The Vegan 8 blog for nominating me to be part of the “My Writing Process Blog” tour. Thank you for your [...]
  12. What a neat idea! I'm sure there are as many ways to write blogs as there are bloggers out there - so it's very fun to read about the "behind the scenes." Looking forward to your e-book (I think I have to resubscribe because I stopped getting email notifications for some reason) and congrats on the magazine feature :-)!
  13. [...] at Vegan Miam. I’ve talked about Rika before on this blog, as I chose to feature her in the Writing Process Blog Tour. She is gorgeous, sweet and a well traveled, talented lady who makes some scrumptious, creative [...]

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