Pumpkin Spiced Almond Butter
It’s a lie.
Chocolate’s not my guilty indulgence – it’s nut butter (I think I tweeted about this a while ago?!). I couldn’t imagine what it’d be like to be allergic to nuts (or even worse: nuts and chocolate)! I’m the sort of gal who takes any nut butter thrown at her so long as it’s all-natural and not that dry fake stuff, but let me assure you that this isn’t just any nut butter.
This is a nut butter out of this world; the king of nut butters; nut butter heaven.
I don’t know where to begin when describing this nut butter! It’s sweet yet salt-kissed and, believe you me, it won’t last very long. The spices make it a really ‘warm’ tasting nut butter – perfect for cold weather (or warm, I’ll eat this whenever!).
It all starts with a handful of plain old almonds, some maple syrup and molasses.
Mix it all up! You’ll have to get your hands a bit sticky
They’ll clump up and caramelize in the oven. Mine stuck to the foil a little, so I’d suggest using a light spray of oil or simply bending the foil a lot to get it off like I had to. It’ll smell delicious…
Into the food processor they go! Make sure yours is fairly heavy-duty as almonds take a while to butterize. It’ll be a bit noisy!
First the nuts turn into a meal of sorts. Now that I think about it, this would be a knockout almond meal replacement.
The nut butter will start to come together like you see below (then later form a ball of nut ‘dough’, before separating again.
Patience is the key with nut butters, but I definitely let out a squeal or sigh of relief when I saw this:
Which soon enough became smooth, buttery heaven!
Almost there. It’s just a matter of adding a few remaining ingredients and blending them in.
Once they’re mixed in, you’re done! Enjoy the nut butter with jelly, on oatmeal, off a spoon, dare I say fingers?
It’s all about moderation.