Five-ingredient, naturally sweetened Cinnamon Honey Almond Butter is bringing its creamy decadence!
You know those foods you can eat with vigor for days on end? That’s Cinnamon Honey Almond Butter for me. It’s eat-by-the-spoonful delicious. And it scores bonus points for being a fairly healthful treat! The almonds lend it healthy plant-based fat, while the cinnamon and honey provide antioxidant goodness (especially when raw honey is used).
I also appreciate that Cinnamon Honey Almond Butter is processed-sugar-free, with a subtle sweetness. There’s enough refined white sugar in this world – especially at the time of year when I’m writing this post: the holiday season. You know what makes a Christmas cookie slightly redeemable? Spreading it with Cinnamon Honey Almond Butter. (I always feel better about eating a baked good if I’ve slathered it with nut butter – because hey, at least I’m incorporating protein with the carbs!) Cinnamon Honey Almond Butter is also amazing as a spread for apple slices and dates.
Cinnamon Honey Almond Butter is a snap to make! It does, however, require patience. It takes up to 50 minutes for the ingredients to yield nut butter in my food processor. The good news: as long as you have a reliable food processor, you don’t have to be sitting there watching it while it runs. You can amuse yourself with another activity (perhaps making holiday cookies to slather with the forthcoming nut butter?) as it does its thing.
The lengthy run time required to make nut butter always makes me mindful of my food processor’s engine. When it runs for long periods, my food processor can get rather hot to the touch. For this reason, I stop it every ten minutes or so when I’m making Cinnamon Honey Almond Butter to give the engine a rest. This also gives me an opportunity to scrape the sides of the mixing bowl to ensure all ingredients are being incorporated evenly into the almond butter.
It’s on to the best part of the post: the recipe part! Here’s to melding magic out of simple ingredients.
Naturally sweetened, cinnamon-spiced, and luxuriously creamy! Perfect paired with dates and apples, spread on toast, or eaten on its own by the spoonful.
This recipe yields about 1 1/3 cups of almond butter.
Preheat oven to 350. Add almonds to an oven-safe baking dish and let roast until slightly browned, about 10 to 15 minutes – stirring every five minutes to promote even toasting. Remove from oven and let cool.
Add the almonds to a food processor and process until crumbly. Then add the oil, honey, cinnamon, and salt.
Now comes the metamorphosis of these five separate ingredients into almond butter! Let the food processor run on high, stopping it every ten minutes or so to scrape the sides of the mixing bowl (and to give your food processor a rest). Do this until the ingredients form a creamy nut butter. This process takes 45 to 50 minutes in my food processor; it may take more or less time depending on the prowess of your machine. I've found that patience is paramount here! It always seems like the ingredients won't amount to more than a large ball rolling about in my food processor – but I stick with it, and like magic, Cinnamon Honey Almond Butter emerges!
Store Cinnamon Honey Almond Butter in a sealed container in the fridge; it should keep for at least a week (if it lasts that long!).
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