ALMOND BUTTER

Time: 35 minutes.
~ breakfast ~

INGREDIENTS:
• 
1 cup almonds,
• 1 cup cashews,
• 1 cup walnuts,
• a few Brazil nuts,
• 2.5 tablespoons maple syrup,
• 1 teaspoon cinnamon,
• 1/4 teaspoon nutmeg,
• optional: vanila extrat,
• optional: 1 teaspoon coconut oil.

PREPARATION:
Almonds and other nuts to put in a baking pan coated aluminum foil.

Pour maple maple syrup and sprinkle with 1 teaspoon of cinnamon and 1/4 teaspoon nutmeg. Stir. Put briefly in the oven just to get a golden-yellow color, about 5 minutes.

Put into food processor and minced. It is necessary to repeatedly ground. If it is weak, (food processor), use the little coffee grinder. If the almond butter is too strong to use add 1 teaspoon of coconut oil. The process takes several stages:

1. First phase

2. Phase (at this stage, I used and the coffee grinder).
If you have a food processor that is powerful coffee grinder you will not need.

3. Phase

4. Phase

5. Phase

Almond butter – put the almond butter in a medium-size jar and put in the fridge.

Final, for example:
~ The most delicious butter with bananas ~

another example:


Keep almond butter in fridge. It can be used for 5-7 days in the fridge.

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