Cinnamon Ginger Almond Butter
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!
Servings: 1 3/4 cup almond butter
Ingredients
- 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.
NOTE
- 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.
Instructions
- 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!