I have an addiction to peanut butter and other nut butter spreads. My wallet, on the other hand, doesn’t approve of my desire to try out the plethora of flavor varieties that line the grocery store shelves. I mean, who has eight dollars to spend on a single jar? Not me! So, I thought I’d test out making my own, which would save me money AND give me an excuse to use my Food Processor.
A thick, gritty, sweet and cinnamony creation –
Vanilla Cinnamon Almond Butter
2 cups of almonds
1 Tablespoon Coconut Oil (Olive Oil can work as well)
1 Tablespoon Cinnamon
1/2 Tablespoon Vanilla Extract (most brands are naturally gluten free but always check!)
1. Put almond into food processor and grind until a creamy consistency forms (this is after the big “ball” is swirling around the food processor) BE PATIENT IT TAKES A WHILE :]
2. Add the coconut oil, cinnamon, and vanilla to the mixture
3. Pulse until desired consistency
4. Place in a air tight container, if you plan on eating it within two weeks, you can keep it at room temperature, I always do this because I eat it that fast OR put it in the fridge for longer shelf life
