Almond butter

  • 300 g almonds
  • 1 tsp Maldon salt
  • 1 tsp cinnamon
  • 1 tablespoon Sukrin goldlt

To do this:

  • Toast the almonds at 180 degrees for approx. 10 minutes.
  • Place the almonds in a powerful blender.
  • Now the work begins: Drive at full throttle. The almonds are ground first and then eventually they will begin to release the fat. The consistency becomes thick, then becomes more liquid. Stop the blender from time to time and use a spatula to pick up what settles at the edges.
  • Process until the almond butter is liquid. Takes anywhere from 6-10 minutes, but varies depending on the type of machine you have.
  • Add salt, cinnamon and sweetener, stir well.
  • Put the almond butter in a glass. Stored at room temperature, can be kept for several weeks. Can be used as a spread, as a small flavor for breakfast cereals, for desserts, for natural yoghurt etc.

TIP: you can use hazelnuts, cashew nuts or unsalted peanuts instead of almonds.

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