Friday, September 27, 2013

diy kitchen series: cinnamon maple almond butter

diy kitchen series: cinnamon maple almond butter
Making homemade nut butters is incredibly easy - it simply requires, nuts, a food processor large enough to take on the job and a little bit of patience. The patience was the hardest one for me to grasp - there is no such thing as rushing a nut butter into smooth creamy bliss. The transformation from whole almonds to creamy nut butter goodness will happen, simply allow a little bit of time for it to work its magic.
The wait is worth the creamy goodness that comes from a bit of patience and a few inexpensive ingredients that can be easily found in just about and grocery store.

diy kitchen series: cinnamon maple almond butter
There are many variations of almond butter that can be created- the possibilities are endless. Fall is all around us here in the Northeast, so naturally, I gravitated towards fall flavors; maple & cinnamon.

diy kitchen series: cinnamon maple almond butter diy kitchen series: cinnamon maple almond butter
diy kitchen series: cinnamon maple almond butter
When I first attempted to make almond butter the results were less than stellar. The end result tasted amazing but far from creamy. What happened you ask? I rushed the process. The key to achieving a smooth creamy almond butter is time. Let me tell you, it may at first seem like it is taking forever but don't give up. A batch will take you about 20-25 minutes depending on how powerful your processor is. Process, scrape & repeat about every 5-8 minutes. Before you know it, your processor of whole roasted almonds will turn into liquid gold. Liquid gold that is so worth 25 minutes of your time.

diy kitchen series: cinnamon maple almond butter diy kitchen series: cinnamon maple almond butter
diy kitchen series: cinnamon maple almond butter
What better way to serve up cinnamon maple almond butter than smeared across a freshly picked apple - pure fall happiness in snack size form.

Love nut butters? Check out my take on the classic "nutella" veganized!
diy kitchen series: cinnamon maple almond butter
Cinnamon Maple Almond Butter
makes about 1 3/4 cups

you will need:
2 cups roasted whole almonds 
(I roast whole raw almonds in a 350* oven for 12 minutes)
1-3 tbsp pure maple syrup; depending on your personal sweetness level
2 tsp ground cinnamon
1/2 tsp pink Himalayan salt

assembly: 
Place roasted almonds, maple syrup, cinnamon & salt in a food processor fitted with an s blade. Process for 20-25 minutes, stopping every 5-8 minutes to scrape down the sides and  bottom of processor. Continue this process until almonds turn into almond butter- smooth & creamy. The smooth & creamy almond butter  forms in about the last 5 -10 minutes of processing.

Note: do not be alarmed of steam escaping the processor - this is simply steam created from the almonds & the friction of the processor.
Yum

52 comments:

  1. Beautifully done...usually I don't salt my nut butters but in this case I think a little hit of it would be superdelicious! And you're right, patience is the key. It's kind of like slow peaceful nutbutter meditation. ;)
    Happy Hug a Vegan Day!

    ReplyDelete
    Replies
    1. I love it- a slow peaceful nut butter meditation- you are so right! *hugs*

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  2. I really need to give homemade nut butters a go. I just ran out of almond butter yesterday and they only sell it in tiny jars which are super expensive here.
    I hope my food processor can hack it...

    ReplyDelete
    Replies
    1. Making nutbutters at home is so easy, hopefully your processor can handle it :)

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  3. yes! LIQUID GOLD! this looks perfect, heather!

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  4. Yesss. Patience is key. I love making nut butters & nut creams!

    ReplyDelete
    Replies
    1. I know riiight! I didn't think it would ever change from pebbly to smooth, when it did I was so excited!

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  5. Looks lovely! Cinnamon + Maple + Almond Butter = Delicious!

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  6. Any idea how long this would stay in the fridge?
    Looks yummy, i'd like to try it...

    ReplyDelete
    Replies
    1. Hi Flo! In the Fridge 6-9 months, on the shelf in the pantry 1-2 months (that is where I keep mine) - I hope you enjoy your homemade almond butter!

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  7. This butter looks ridiculously spoon able :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  8. Yum! I have been going nutso (umm.... sorry for the pun) for Justin's Vanilla Almond Butter, but I think I need to make this! Sounds amazing.

    ReplyDelete
    Replies
    1. You so need to make this, waaaaay better than store bought {and I love me some Justin's nut butter too} but this won hands down!

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  9. So you just pop the almonds in the oven whole with the skin and everything for 12 min.? Neat, never done that before.
    Thanks for the great recipe!

    ReplyDelete
  10. I haven't made my own nut butter in a long time, even though I love it! The best part is getting to customize it by adding your own favourite ingredients, like maple and cinnamon... It definitely takes patience though, I'm always afraid of breaking my food processor!

    ReplyDelete
    Replies
    1. Definitely agree, that is one the benefits of making your own anything - you get to customize the flavor!

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  11. I chucked my food processor. So i will have to do this in the blendtec and see what happens:) love the flavor profile!

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  12. Homemade nut butters are one of my favorite things! I made an almond/honey/cinnamon nut butter sometime in the first few months of meeting T-Hubs, and he had never had anything like it. Needless to say, it pretty much blew his mind. It's been a while since I've blended up a batch, though, and this sounds incredible! Love the idea of using maple syrup. Yum!

    ReplyDelete
    Replies
    1. Pure maple syrup makes everything better :) I see the husband was hooked early by way of your kitchen skills!

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  13. I have never done this before, but always wanted to do this or something similar. Now I have a recipe and good instructions. Thanks.

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