Entries in Almond Butter (6)
If there was one food item you couldn't live without, what would it be?
That's a tough question. I think I would have a hard time living without my collection of nut butters.
Yes I said collection. I really must take a picture to show you one of these days.
One of my forever all-time favourite's is the maple cinnamon almond butter I make. Anyone I give it to dies and goes to heaven.
...and then asks for the recipe. hehe. It's a winner that's for sure.
Anyway, I got to thinking and I realized that I don't really have many nut butter's in my recipe collection here on the blog, which isn't very fitting seeing how much I love the stuff. Healthy fats are delicious you know.
So I've sworn to myself that I'm going to come up with many more nut butter recipes. From almond to peanut, and sunflower to hazelnut, you name it.
Today I've got an almond butter recipe that's got a pretty simple list of ingredients. Raw almonds that we roast for extra flavour (let's face it roasting makes everything better), a bit of sugar, pure vanilla extract, and a pinch a sea salt to round out the flavours.
Here's a quick 4 step example of what your almonds should look like on their road to becoming almond butter.
I could eat this all day long. Of course one of my favourite ways to enjoy any nut butter is on my oatmeal. Don't knock it until you try it. I've even got my relatives from England putting peanut butter on their oats and granola now. My second favourite way is straight off the spoon.
If you want to make an almond taste better, this is the way to do it.
Vanilla Bean Almond Butter gluten free, vegan, vegetarian | makes about 1 1/2 cups
- 2 cups raw almonds
- 1 tbsp cane sugar (or other unrefined sugar)
- 1 vanilla bean, slit lengthwise and all seeds scraped out (or 2 tsp vanilla extract)
- 1/4 tsp sea salt
- Preheat oven to 350˚F.
- Place the almonds on a baking sheet and roast them for 10-12 minutes, until fragrant and golden, stirring once during roasting.
- Remove from oven and let the nuts cool for a few minutes, then place them in the bowl of your food processor. Process until you get a smooth and creamy nut butter to form; about 12-15 minutes. Scrape down the bowl of the food processor as necessary.
- Add in the sugar, vanilla bean seeds (or extract), and sea salt. Process again to combine everything until incorporated.
- Store in an air-tight jar or container.
- Don't let the almonds cool down too much before processing. They are easier to turn into nut butter while they are still warm.
- I like to scrape down the food processor every few minutes or so to scrape down the sides and help the almonds along.
Serving Size: 2 tbsp Calories: 164 Fat: 13g Saturated Fat: 1g Cholesterol: 0mg Sodium: 60mg Carbohydrates: 7.7g Sugar: 3g Fiber: 3g Protein: 6g
You know what that means? We're half way to the weekend, so Happy hump day!
If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.
You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.
I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.
Of course they also double up nicely as a sweet ending to a meal.
These bars will serve you well on day hikes, long drives, and early mornings.
Using toasty nuts in this recipe really add to the flavour of these bars.
They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.
Adapted from: Eat Clean Diet Cookbook.
No-Bake Fruit n' Nut Breakfast Bars gluten-free, vegan option Yield: 9 bars
- 1/2 cup raw, unsalted slivered almonds
- 1/2 cup pecans
- 1/4 cup coconut butter
- 1/2 cup natural smooth almond butter
- 2 tbsp blackstrap molasses
- 1 tsp honey, or brown rice syrup/ agave nectar
- pinch sea salt
- 1 tsp pure vanilla extract
- 1 1/2 tsp matcha green tea powder
- 1/4 cup sesame seeds
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apple
- Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
- Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
- In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
- Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
- Stir in dried cranberries and chopped dried apple.
- Press into a 8"x4" baking pan.
- Let the dough set in the refrigerator for half an hour.
- Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.