Nut butters are an easy way to consume healthy fats and add protein and staying power to a meal. I have been hooked on almond butter for some time now. For the past year I’ve eaten a bowl of oatmeal topped with a scoop of almond butter almost every day for breakfast. Those empty jars were adding up! I’ve made my own nut butter a couple of times, but never really settled on a recipe I love. My favorite store bought almond butter is roasted and contains flax seeds, so using this as inspiration I went about creating a recipe I would love. It worked too well! I’ve been meaning to share this with you for months now, but the almond butter has been eaten up before I got a chance to snap photos every time.
Nut butters are relatively simple to make at home with a food processor. I love being able to control extra ingredients as well as how dark the roast is. When I began to create this butter, I knew I wanted to roast the almonds because I love the nutty flavor they take on. You can roast them for longer if you prefer a stronger taste, or leave them raw if you prefer. If almonds aren’t your thing I think this would be equally delicious using pecans or sunflower seeds. The almond butter is super creamy and drippy, but you could also add some chopped almonds after you are done processing if you want a crunchy batch.
This is a snack that packs quite the nutritional punch. Almonds are high in monounsaturated fats, which have been associated with lowered risks of heart disease. They are also high in magnesium, potassium, and Vitamin E. They are also a good source of protein, which helps you feel full longer and assists with muscle repair. I also added a good amount of whole flax seeds, which are pulverized with the almonds. This breaks them down, which allows the essential fatty acids they contain to be digested. Along with Omega 3 fatty acids, flax is a fantastic source of B vitamins, fiber, and many antioxidants. The maple syrup and cinnamon add a touch of sweetness and turn a run of the mill almond butter into an addictive snack.
3 cups raw almonds
1/2 cup flax seeds
1/4 cup pure maple syrup
1/8 teaspoon cayenne pepper
1.5 teaspoons cinnamon
1 teaspoon sea salt
- Preheat the oven to 375 degrees. In a large bowl, mix the ingredients together. Transfer the mixture to a rimmed sheet pan. Roast the almonds for 20-25 minutes, until lightly browned
- Immediately transfer the almond mixture to the bowl of a food processor. Process the mixture, scraping the sides occasionally, until smooth and drippy, about 15 minutes.
- Store the almond butter in a glass jar in the refrigerator.
Makes about 2.5 cups