I love peanut butter. No, I really love peanut butter. Peanut butter and bananas is like one of my all-time favorite breakfast recipes. Seriously. A banana, slathered with peanut butter at every bite...oh how wonderful, oh how glorious...
Anyway, I don't always love to buy peanut butter, because, well, if you're going for the good stuff it can be rather spendy.
So every now and then, I opt to make my own, but when I do, for some reason I actually lean toward almond butter instead. I think it has something to do with a general notion that almonds might have more to offer in the way of nutrition, but who knows.
Anyway, I developed this recipe one afternoon as a result of my need to find a recipe for a nut butter that had everything I wanted: good flavor, good consistency, had a coconutty quality, and that was a little out-of the box as well.
Well, here it is, the fruits of my labor! I hope you all enjoy!
Salted, Soaked, & Spiced Almond Butter
Yield: 1 pint
- 2 c. soaked almonds (covered in water and soaked for 24 hours, then dehydrated for 12 hours)
- ¼ c. coconut oil
- ¼ c. unsweetened shredded coconut
- 1 tsp. cinnamon
- 1 ½ tsp. freshly grated nutmeg
- ½ tsp. anise seeds
- 1 tsp. pink himalayan sea salt
- Seeds of one vanilla bean
Place all ingredients in a food processor. Blend for 10 to 15 minutes, stopping to scrape the sides as needed. Eventually, the almonds will release their oils, and the mixture will take on a more smooth consistency.
At this point, continue processing for 3 to 5 minutes. This reduces the grittiness of the final product.
Scrape the almond butter into a pint jar with a sealing lid. Store in the refrigerator or a bottom cabinet.