It's definitely been awhile since I've posted but I'm back. I still don't have my new lens but I shall be reunited with it shortly (I hope). Until then, I'll try to give you the best quality photos I can with a cell phone. It's not my personal preference, but not trying new things just because I can't photograph it is no way to live. Right? Right!
So to celebrate Meatless Monday, (and the fact that I can now leave work at 3pm because it's summer) I made some almond butter! I'm not crazy over nuts and will only eat peanut butter if it's creamy, but something told me this was a must try and my gut is glad that I trusted my gut! I got the recipe from Show Me The Yummy. I had to make a few changes as I only had about 1/2 cup of almonds and not 2 cups, so with my barely basic math skills, I made some adjustments. THIS IS DELICIOUS!
Probably more so because I used genuine real Canadian maple syrup (I like saying that!) This recipe is even safe to give to your dogs! Just cut the oil, vanilla, and salt in half and eliminate the maple syrup.
MAPLE ALMOND BUTTER RECIPE
2 cups almonds (I used roasted and salted almonds. It allows me to skip the step of having to roast them)
¼ cup real maple syrup (not pancake syrup)
2 teaspoon coconut oil + 1 teaspoon after blending
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 300 degrees F.
Place almonds on a baking sheet and toss with maple syrup and two teaspoons of coconut oil.
Roast for about 25-30 minutes, stirring half way through.
Let cool for 10 minutes.
Place roasted almonds into food processor and process until smooth. You’ll need to stop and scrape down the sides. This should take about 5 minutes.
Once creamy, add in vanilla, cinnamon, salt, and another 1 teaspoon of coconut oil and process until well combined.
This should be stored in the fridge.