Homemade Cinnamon Honey Almond Butter
People make things from scratch all the time. Now I’m all for cooking and baking on my own, but when it comes to the super simple things like nut butter, I pick up a jar in the store. 😉
Then the other weekend I realized I had two big bags of sprouted almonds and I didn’t want them to go to waste. I googled how to make homemade almond butter, and the directions were:
♦ Step One: pour almonds into a food processor.
♦ Step Two: turn food processor on.
Literally that is it. You have to scrape the sides a few times, but in the end you get deliciously creamy homemade almond butter in about 25 minutes! I went one step further and decided to make a cinnamon honey almond butter that I have been straight up eating with a spoon.
I like to use sprouted almonds when I can because the sprouting process (soaking them for 24 hours and then drying them slowly at a low temperature and low humidity) actually releases the full nutritional content of the nut! It also makes them easier to digest. Now I’m not sprouting my own almonds, so I get them from Nuts.com! One bag gets you the mason jar of almond butter shown in these photos. Take a look at the process below to see how easy it is!
- 2 cups of sprouted almonds
- 1-2 tablespoons of honey
- 1 teaspoon of cinnamon
- 1 tablespoon of melted coconut oil
- Add the almonds to a food processor, cover and turn on.
- Blend the almonds over a period of 10-15 minutes until they become creamy. You will need to stop and scrape down the sides a few times.
- Once the almond butter is creamy, add in the honey, cinnamon and melted coconut oil.
- Process again for another 10 or so minutes until super creamy and smooth (it may first become crumbly again, and then will smooth out).
- Taste test for more honey or cinnamon needed based on preference.
- Store in a sealed glass jar!