Monday, May 5, 2014


~ Shari Todd

2 c. raw almonds
3-4 T. maple syrup
pinch of sea salt
1 t. cinnamon
dash vanilla

Preheat oven to 325 degrees. Mix almonds and syrup, then place on a foil-lined baking sheet or pan. Bake 20-25 minutes, stirring every 10 minutes. Cool for a few minutes, then place in food processor and process until smooth. Add salt, cinnamon, and vanilla, then process until smooth.

Notes: We make plain almond butter and dry roasted almonds regularly, so the first two times I made this I used previously roasted almonds and put them straight in the food processor. It tasted amazing, but it was very crumbly. I talked with Shari and she said it only gets smooth if you follow the directions exactly. Sure enough, the third and fourth batches turned out smooth, though the maple flavor wasn't as strong because some liquid evaporates in the oven. We like to spread this on toasted English muffins, dip strawberries or apples in it, use it as an oatmeal topping, or just eat it by the spoonful. 

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