Almond Butter with Honey and Cinnamon

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You may have noticed that the almond butter that you find in the grocery store is very expensive. So why not try making your own? Here is an almond butter recipe that I have adapted from The Sprouted Kitchen. It is simple and delicious. Spread it on toast, apples, english muffins – or eat it by the spoonful. You will need a Vitamix or food processor to make this. You can experiment with adding different spices. I happen to love cinnamon.

Yield: 1 1/2 cups

Ingredients:

  • 2 cups organic raw almonds (I soak and dry my almonds first – see note below)
  • 1 teaspoon oil, such as almond oil, unrefined peanut oil, or coconut oil
  • sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons raw honey

Directions:

  • Put the almonds in a Vitamix or food processor and process for about 1 minute.
  • Add the oil, 1/4 teaspoon salt, and the cinnamon. Process for another minute or so. If you want a smoother consistency, add a little more oil.
  • When it is a smooth consistency, stir in the honey and add more salt to taste if desired.
  • Transfer to a glass jar. You may store the almond butter in the refrigerator for up to 6 weeks.

Note: Nuts contain substances (enzyme inhibitors) that can block the uptake of minerals and irritate the digestive tract. Roasting eliminates some of these anti-nutrients. But the best way to prepare nuts is to soak them.

To soak nuts: place raw nuts in a large bowl with warm water and some sea salt. Use enough water to cover the nuts. Cover and soak for 7 hours. Drain and spread on a sheet pan. Place in a warm oven (150 – 170 degrees) for at least 12 hours, until nuts are dry and crisp. Store in airtight containers.