Making homemade cinnamon almond butter is really one of the simplest recipes. The best part is you can make it to your liking. Here, I added cinnamon to add a little something something.
Why make homemade almond butter when you can just buy your own? Well, there’s lots of reasons. First of all. Homemade always tastes better. It’s fresh, the texture can be controlled to your liking and you can mix it with whatever fun stuff you want. Chocolate? Nutmeg? Well, this cinnamon recipe was with I started with and after very little effort and a lot of patience, I have my almond butter, which I eat all the time, just how I like it. Especially in certain smoothies, like the Honey Bear.
For the recipe, all you need is a food processor. You have two options here. You can skip the oven and start from raw, or you can cook the almonds in the oven for a bit to get the process started.
Once you start making this, you’ll realize that your almonds heat up and pretty much “cook” in the processor anyway, so I would start them in the oven anyway, like I did with this batch. They heat up naturally in the processor anyway.
First, heat your oven to 250 and roast your almonds for about 10 minutes in a single layer on a cookie sheet.
Then, immediately dump in your food processor while hot.
Turn it on and blend until it’s a mealy consistency around 5 minutes. Now is a good time to add your cinnamon and salt. I used 1/2 teaspoon of cinnamon but you can add more to taste if you feel it’s not enough.
Scrape down sides and turn it back on. It will take forever! Just when you’re about to give up, after about 20 minutes you’ll notice the consistency will finally start to look like this.
Don’t be tempted to add anything or you’ll make it runny. Please don’t add any liquid or oils, that includes vanilla.
Keep going another 5 to 10 minutes until it looks like this.
You’ll worry for a while that you’re going to break your processor. I’ve never run mine for more than a few pulses at a time. I didn’t know it could handle something like this!
You have your nummy homemade almond butter!
Just scoop it into a jar and store for up to a month in the fridge. You can eat it with toast and honey or add to smoothies! Works great in the banana kale smoothie. It’s healthier than peanut butter and you will be proud of your homemade cinnamon almond butter!
xo-Megan
| Cook Time | 10 minutes |
| Passive Time | 25 minutes |
| Servings |
jar
|
- 3 cups Raw Almonds
- 1/2 teaspoon cinnamon
- pinch sea salt
Ingredients
|
- Roast almonds in oven for 10-15 minutes at 250 degrees. Put in food processor while warm, add cinnamon and sea salt. Process for 25 minutes until smooth stopping occasionally to scrape down the sides. Refrigerate in airtight container for up to 1 month.