Weekends are Back!

standard May 15, 2011 Leave a response

I love being HOME on a Saturday! I have missed the early morning trips to the farmer’s market, running through the neighborhood before everyone is up, baking a hot breakfast, prepping food for the week. Although the only one of those things I did this Saturday was the Farmer’s Market, I am still enjoying knowing I have more Saturdays like it to come.

I did finally get a chance to making some almond butter and cashew butter this weekend. I love how much easier it is to make in the food processor versus the mini prep chopper. I made plain roasted cashew butter and then experimented with the almond butter. I should have actually measured the ingredients so I could remake it the same way – it came out fantastic!

Cinnamon Maple Almond Butter

Makes about  1 cup.

Ingredients (measurements are approximate as I just tossed things in):

  • 2 c unsalted toasted almonds
  • 1/4 c hemp seeds
  • 2 T flax seeds
  • 1/4 c maple syrup
  • 2 T cinnamon
  • 2 T coconut oil
  • 1/2 tsp sea salt

Steps:

  1. Grind almonds, hemp seeds, and flax seeds together in a food processor.
  2. Add remaining ingredients and process until smooth. Stop and scrape down the bowl as necessary. Be patient. This may take  a few minutes to get smooth.
  3. Seal in a jar and store in the fridge (so the oils from the almonds and seeds do not go rancid).


For the cashew butter, I just processed 1 cup of toasted and unsalted cashews with a tablespoon of coconut oil and a pinch of salt. The cashews processed very easily, so I got runny cashew butter very quickly. It definitely won’t last long!



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