Back again with a new Pinterest Challenge! This time, I’m joining forces with the lovely Sherry Petersik and Katie Bower, who are co-hosting their quarterly Pinterest Challenge on both of their respective blogs.
The challenge? To stop pinning and start doing / cooking / baking / crafting — or, in their case, to make / decorate some aspect of their homes, since they both write DIY / decorating-based blogs.
In my case? Back to the Nosh board for some ideas. After scrolling through many a pin, I found something I’ve been itching to try: Homemade Almond Butter. Check out the original Pin from Tracy’s Culinary Adventures below:
Tasty-looking, right? And the process seemed pretty simple, too.
- Oven-roast some raw almonds with maple syrup
- Grind in a food processor, adding canola, walnut or other nut oil periodically
- Keep processing until the almond butter reaches a texture you like.
- Spread on something whole grain. Eat.
- Feel like a natural woman. (Sing it out, Aretha!)
So, I tried it out! After using some additional spices (nutmeg, cinnamon), I came up with this spoonful of nutritional beauty:
After careful cooking (er, baking & processing), my final verdict on the recipe?
4 out of 5 Pinterest P’s! The recipe’s flavors were delicious; however, it requires some serious patience. Tracey recommends processing the stuff for up to 7 minutes, and since my impatient taste buds just couldn’t wait for that, my almond butter was pretty … chunky. It made spreading the stuff a bit difficult, but it was so good that, frankly, I was too busy eating it by the spoonful to care.
Also, for those watching their sodium intake — you can control how much or how little salt you’d like to add, as opposed to the processed stuff.
If you’d like to whip up this goodness at home, here’s the recipe:
Homemade Almond Butter — inspired by Tracey’s Culinary Adventures. Makes approx. 3/4 to 1 cup.
- 1 cup raw almonds
- 1-2 tbsp maple syrup
- a dash of nutmeg
- a dash of cinnamon
- a pinch of salt
- 1-2 tsp canola or vegetable oil
Here’s what you do:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Spread out almonds and drizzle with syrup. Sprinkle with spices and mix together gently by hand. Lay out almonds in a single layer and roast for 15-20 minutes. Remove from oven and allow to cool.
- In batches, blend almonds in food processor for 30-40 seconds at a time, drizzling with oil to help loosen the mixture. Tracey’s recipe recommends blending for up to 7 or 8 minutes to achieve a creamy consistency. However, I say feel free to stop blending when you reach a texture you like.
- Keep in Tupperware in the refrigerator for up to a month. Mangia!
Have you folks tried almond butter or other nut butters? (Well, other than the ubiquitous peanut!) Ever made ’em yourself? What recipes did you use? Moreover, what Pinned recipes are you dusting off and trying out? Happy eating!