A Homemade Cinnamon Ginger Almond Butter that is rich in spices, aroma and sweetened with coconut sugar. This stuff is so delicious, contains no added oils and is incredible on toast!
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. I do this to hopefully help you in the kitchen or teach you a few tips.
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 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. 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.
HOW AND WHY I BLOG
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!
CINNAMON GINGER ALMOND BUTTER
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.
I hope you love this Homemade Cinnamon Ginger Almond Butter as much as I do! This would be really delicious on my Homemade Spelt Bread.
Other Cinnamon Recipes:
- Cinnamon Applesauce Quick Bread
- Cinnamon Hazelnut Chocolate Chip Cookies
- Apple Cinnamon Cream Cheese
- Cinnamon Roll Spice Oatmeal
- Bakery Style Cinnamon Streusel Muffins
- Cinnamon Caramel Bundt Cake
Cinnamon Ginger Almond Butter
- 3 cups (450g) raw whole almonds
- 1 to 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 salt
- I use this food processor.
- I use an 11 cup food processor, which is large enough for this amount of almonds. If yours is small, you may have to blend it up in batches and then combine in a bowl.
- 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.
- 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!