Homemade Maple Almond Butter. My friend Shay adores almond butter.
She has the ability to eat it day after day, smeared on toast or straight out of the jar with a spoon. And honestly? I never quite understood why she liked it so much. I always found it a bit stodgy and without the smoothness of some other nut butters I’ve tried. But lately, the urge to make a homemade nut butters took hold and I couldn’t shake it loose. I took my primary inspiration from this post on the Edible Perspective and tossed 1 1/2 cups of raw almonds with 3 tablespoons of maple syrup on a baking mat. After 20 minutes of roasting, the almonds took a little cool-down prior to their trip through the processor. Once they were cool enough to handle, it was just a matter of running the processor, scraping down the sides and adding a bit of walnut oil to help things get moving. Homemade Maple Almond Butter Ingredients Instructions Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them.
Cake batter cashew butter « the edible perspective. Before yesterday’s Peaches n’ Cream Oats post, it had been quite awhile since I had a new breakfast recipe to share.
However, it’s been even longer since I’ve shared a new nut butter recipe. So long that it makes me uncomfortable. If you’re new to the blog, you may not know about my nut butter making. Check out my recipe page, where you will find twenty-one nut butter recipes. I had no clue there were that many! Well, in honor of Miss Kelsey’s 28th Birthday [!!!!!!!!] Because she deserves it and so do you. I’ve turned almond butter into cookie dough nut butter, so why not try making cake batter nut butter? Cake Batter Cashew Butter to be exact. And a birthday is not a birthday, without sprinkles. Unfortunately, there are no pieces of delicious vanilla cake mixed within this concoction. Instead of cake pieces though, can you settle for the batter? Extremely creamy, bursting with vanilla and hints of almond, sea salt, + sucanat. The other almond butter « the edible perspective.
Did you catch on this morning’s post, when I said that I made TWO almond butters yesterday?
I processed 3 cups of roasted almonds into plain almond butter. Then, I emptied them into a bowl and used 1/2 for the coconut almond butter and half for this next almond butter. I made the coconut almond butter first, and then got busy on #2. No need to clean out the bowl, just scrape it as best you can.
Now if you decide to make a chocolate nut butter, or something with a strong flavor, you may want to clean it before starting on the second. :) I did something completely new + different with this. A few months ago, I became obsessed with smoked paprika. Almonds + smoked paprika work. Smoked Paprika Almond Butter 1.5c raw almonds [~1c raw almond butter] 1/4-1/2t salt 1-1.5t smoked paprika ground black pepper [about 10 cranks] 1/3t garlic powder 2t honey Set your oven to 325* and roast almonds, on a pan, in a single layer.
*It’s always best to start by adding less seasoning than more. How to use? Homemade Nutella. Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends.
We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive work of chopping the piles of vegetables we used for soups, salads, and other things that we were going to prepare the rest of the day. One woman, who I’ll call Mary Smith (and who, for some reason, we all called her by her complete name, “Mary Smith”, rather than just “Mary”), was bookish and almost librarian in her demeanor, and she was attending a local Ivy league institution, getting her doctorate in Russian and Russian studies. She worked very efficiently with no unnecessary movements, and always had perfect posture, like a ballerina, along with pristine skin and straight brown hair pulled sharply back in a tight ponytail.