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
Just the thought of pancakes can get me out of bed. When I first began removing gluten from my diet, the pancake recipes I found were a sad, sad thing. The recipes were either full of processed, nutrient devoid ingredients or produced pancakes as hard as rocks. When I finally perfected this recipe, I did a happy dance. These pancakes are full of whole grain flours but manage to have a light texture. The buckwheat adds a nice crunch, while the blueberries provide sweetness and an extra serving of fruit.
Nick likes to top these with maple syrup, but I prefer to forgo the extra sugar and spread mine with coconut butter. Coconut butter can be bought in health food stores, but it can be rather pricy. You can make you own at home with a food processor in about 10-15 minutes. While coconut has gotten a bad rap in years past for its high saturated fat content, it’s actually a healthy addition to a whole foods diet. The fats in coconut are medium chain fatty acids, which are broken down quickly by our bodies and are readily accessible as fuel. Coconut is also said to have anti-bacterial properties, improves digestion and helps reduce inflammation. The best part? It tastes AMAZING!
Topping the pancakes with bananas quickly caramelized in a little coconut oil pushes these over the top. If you or somebody you know have a knee-jerk opposition to “healthy foods” these pancakes may be just the introduction you need.
1/2 cup buckwheat flour (made from 1/2 cup buckwheat groats, instructions to follow)
1/4 cup quinoa flour
1/4 cup brown rice flour
2 tablespoons tapioca flour (cornstarch would work too)
1 tablespoon ground flax seed
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 cup frozen blueberries
1 cup unsweetened almond milk
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla
For the toppings:
1 1/2 cup unsweetened shredded coconut
2 teaspoons coconut oil
2 ripe bananas, sliced
- To make the buckwheat flour – Process the buckwheat groats in a food processor or blender until ground into a fine powder. I like to leave a few larger pieces for added crunch.
- Combine the dry ingredients in a large bowl. Add the blueberries, toss to coat. Whisk the wet ingredients together in a small bowl. Mix the wet ingredients into the dry. Let the batter stand for 5 minutes (it will thicken up).
- Heat a skillet over medium heat. Spray with cooking spray. Cook pancakes, 2-3 minutes per side, until golden brown. Top with coconut butter and caramelized bananas and serve.
For Coconut Butter & Caramelized Bananas:
Process the unsweetened shredded coconut and 1 teaspoon of coconut oil in a food processor 10-15 minutes, scraping down the sides occasionally, until smooth and drippy.
Melt the remaining 1 teaspoon coconut butter in a skillet over medium high heat. Saute bananas 2-3 minutes, until golden brown.
Serves 3-4 5F924WTJPPZP