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
- Grind almonds, hemp seeds, and flax seeds together in a food processor.
- 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.
- 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!