SALTED MAPLE ROASTED ALMOND BUTTER
The flavor was really good and I loved how it smelled when cooking the almonds. It turned out pretty dry maybe I needed to add more oil? I did add at least 3-4 T more oil than recipe called for. Make sure and do in small batches when blending in vitamix. I used some of this in homemade pop tarts..was really good.
Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter.
Ingredients:
- 3 cups Diamond of California whole almonds (raw and unsalted)
- 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
- 1 Tablespoon + 2 teaspoons melted coconut oil1
- 1 teaspoon pure vanilla extract
- sea salt, to taste
SPECIAL EQUIPMENT
- Quality food processor (I own and love this one, this one, and here's my Vitamix you can use too)
Directions:
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
- Allow the almonds to cool for about 20 minutes.
- Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
- Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!
Additional Notes:
- I recommend melted coconut oil, but you can use canola or vegetable oil instead.
No comments:
Post a Comment