Vanilla Maple Almond Butter
The stages of making almond butter:
Minute 1: Holy crap this is loud! My landlord must think I’m doing demo in his apartment. Cue a knock on my door in 3…2…
Minute 2: All clear. Food processor no longer seems like it’s going to levitate off the counter.
Minutes 3-10: How many freaking times am I going to have to scrape down the sides of this bowl?!
Minute 12: This is never going to work! What food blogger was it who said this was so much better than just buying almond butter? I am never reading her blog again. {Oh wait – that would be all the bloggers}
Minute 15: It’s doing something! Thank god, because I was going to be so pissed if I wasted two cups of almonds…
Minute 20: {Slightly awkward moaning. Mouth is too full of almond butter to talk.}
Minute 22: Add in pure maple syrup, vanilla beans, and sea salt. Never buying almond butter from the store again.
Vanilla Maple Almond Butter
Vanilla Maple Almond Butter
Serves: 1 1/2 cups of almond butter
Prep Time: 25 mins
A much more affordable, but equally delicious alternative to fancy pre-made, flavored nut butters.
Cuisine: Gluten Free, Vegan Servings: 1 1/2 cups of almond butter
Prep Time: 25 mins
A much more affordable, but equally delicious alternative to fancy pre-made, flavored nut butters.
Instructions
- Add the almonds to the food processor and process for about 20-25 minutes, scraping down the sides of the bowl as needed.
- Once the almonds have a buttery consistency, add the maple syrup, vanilla bean powder, and sea salt and process until smooth. The warm maple syrup should blend in seamlessly; however, if the almond butter starts to seize up, don't panic! Simply process for another 2-3 minutes until the texture is creamy again.
- Transfer the almond butter to a jar and store it in the fridge. It should keep for a couple of weeks...although mine is usually gone long before the expiration date!
Copyright © 2023 Amanda Maguire for Pickles & Honey
