This five ingredient Organic Cinnamon Almond Butter using Nature's Garden Organic Raw Almonds is worth pulling out the food processor for! If you don't have a food processor a high powered blender will work too.
It takes a little bit of time and quite a few pulses of the food processor (or blender) for the almonds to turn into almond butter but you will be happy you put in the effort once you try it!
The addition of cinnamon and coconut sugar make this Nature's Garden Almond Butter even more flavorful. Apples are especially delicious dipped in this Almond Butter!
Nature's Garden Organic Raw Almonds are packed with nutrients including Vitamin E, Manganese, and Magnesium. Almonds are also a great source of fiber and protein. If you would like to make this recipe without coconut sugar or cinnamon you can exclude it.
However do not replace the coconut sugar with honey or maple syrup (or any other liquid sweetener or flavoring) because it will change the texture of the almond butter. You only need three bags of Nature's Garden Organic Raw Almonds for this recipe and it almost fills an 8 ounce jar.
The Almond Butter lasts up to one month in the refrigerator although it will probably be gone before then!
Enjoy this Nature's Garden Organic Raw Almond Butter for a light snack, lunch, or even dessert. Spread it on whole grain bread and add a little jelly for a tasty almond butter and jelly sandwich!
Treat yourself, your family and your friends with Nature's Garden Organic Raw Cinnamon Almond Butter.
Nature’s Garden Cinnamon Almond Butter Makes about one 8 ounce jar
Ingredients
3 packages Nature’s Garden Raw Almonds
¼ teaspoon salt ¼ teaspoon cinnamon
3 tablespoons coconut sugar
3 tablespoons vegetable oil, or melted coconut oil Special Equipment Food processor 1, 8 ounce jar
Preparation
1. Add the almonds to the food processor and blend until the almonds turn into almond flour (about 3 minutes).
2. Scrape down the sides of the food processor then add the salt, cinnamon, and coconut sugar.
3. Blend the almond mixture together until it turns into a wet sand texture (about 15 minutes) scraping the sides every couple minutes so your food processor doesn’t overheat. Add the oil to the almond mixture.
4. Continue blending the almond mixture and scraping the sides every couple minutes for about 10 minutes until the mixture looks smooth and glossy.
5. Remove the blade from the food processor and pour the almond butter into your 8 ounce jar and seal tightly with the lid. Keep refrigerated.
6. The almond butter will last about 1 month in the refrigerator. Enjoy with fresh fruit or spread on toast!