So if anyone follows the Facebook Page for Every Which Whey, you may have noticed our nut butter poll popping up a couple weeks ago. The choices were among Vanilla Cake Cashew Butter, Ginger Snap Almond Butter, Chocolate Mocha Peanut Butter, and Vanilla Chai Brazil Nut Butter. Well I asked for the best flavor, and you guys answered.
The winner was Ginger Snap Almond Butter!
Today I picked up some Roasted Unsalted Almonds from Sprouts and dumped them into the Ninja. I was nervous at first about how this recipe would turn out because earlier this month, my friend, Olga, and I tried using brazil nuts and the finished product was less than desirable in consistency and flavor. Also, my Ninja started to get hot and these damn nuts still weren’t processing into creamy dough-like butter. So we threw in the towel.
You can now understand my hesitation with these almonds, knowing that bulk nuts are not cheap. Although, I also know that buying nut butter ain’t cheap either, so I was determined to get this right this time.
Honestly, it may have been that Brazil nuts weren’t a great nut to try first. But almonds, on the other hand, were perfect. I tossed them in and within minutes they were crumbly, then doughy, then creamy, then READY!
If anyone has a food processor at home, this recipe is a must-try and will save you lots and lots on nut butter. And if you’re like me, you’ve gotta have some in the house at all times, or else you feel extreme nut-butter separation anxiety and have to take meds.
So without further ado, your winner:
Ginger Snap Almond Butter
1 lb roasted almonds
3 Tbsp unsulphered molasses
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1 Tbsp brown sugar
1/2 tsp nutmeg
1/2 tsp cloves
1 Tbsp raw organic honey
1. Dump almond, skin-on, into food processor and process for approximately 10 minutes, stopping only to scrape the sides if the butter starts to stick higher up the bowl. You’ll know it’s close to being finished because it goes through several stages of consistency before it resembles store-bought nut butter.
2. When it has reached a creamy, smooth consistency, remove and pour into a mixing bowl. Mix in all other ingredients and stir well. Pour into a jar with a lid (a mason or ball jar works well) and store in the fridge for up to two weeks (if it lasts that long in your house).
That’s it. Only two steps.
Wasn’t that easy? I wish I had more to add. I feel like it was just so short and sweet and now here I am, lingering around with nothing else to say….
Alright, well it’s getting awkward now. I’ll leave you to it. But don’t forget to post photos of your finished product on our Facebook Page.
Nuttin’ left to say,
Question: What item is a staple in your pantry?