serves / makes 1 cup
10 prep time
10 mins cooking time
I will openly admit to having an addiction to any kind of nut butter, it’s funny because it was never something I ate until I found out I was allergic to milk. After realising it was dairy free and doesn’t need to be kept in a fridge I take it everywhere and use it for everything. I probably spend a small fortune on buying it and trying out new kinds of flavours/nuts.
When my old blender packed in recently I replaced it with the Sage blender and one of the things they advertise it does is make nut butters. As soon as I got it I decided to start making my own nut butters and I’m pleased with the results. There is a cafe in London I go to when I’m visiting that offers homemade almond and hazelnut butter as a side dish – that’s my kind of place! They make it on the premises and it always tastes so good – I was looking to create that fresh flavour and I think I’ve got there. My favourite so far has been the roasted almond with honey and cinnamon so I thought I would share the recipe with you.
- 250g almonds
- good pinch of salt
- 1 tablespoon olive oil
- 2 tablespoons honey
- 2 teaspoons ground cinnamon
- Preheat the oven to 160 oC
- Spread out the almonds on a baking sheet and roast in the oven for 12 minutes
- Allow to cool for about 10 minutes
- Place the almonds in a food processor and blend for 2-3 minutes
- Add the salt, oil, honey and cinnamon and blend until you have a thick almond nut butter