Please forgive that picture. That’s this recipe in action as part of my #saddesklunch.
It’s pretty depressing that this blog doesn’t have a single recipe for almond butter, the amazing condiment — nay, staple — that gives this blog its name. I have homemade Nutella somewhere lurking in the archives with bad photos and a strange texture, but nothing with almonds.
This is mostly because I am really, really bad at making almond butter. Nut butter in general is something I struggle with, and it’s so much easier to buy a $8 jar of almond butter than to somehow ruin $8 worth of almonds and potentially a food processor while trying to make my own.
Walnut butter, however, is another story. Walnuts are cheap, first of all, and second, they have a higher oil content than almonds and come together in nut butter much faster and easier. With the addition of coconut oil, honey and cinnamon, the butter is elevated from what could be kind of a dry, boring thing to spread on apples or toast to a multi-layered snack within itself.
It’s perfect for eating off a spoon. For dinner. Like I did the other night. Sigh.
Anyway, I added some coconut oil to smooth this out, honey for sweetness, and cinnamon for a little spice and depth. Feel free to experiment with maple syrup for a vegan option, if you like. Made just as described, it’s great for pairing with fruit or even stirring into yogurt or oatmeal. Enjoy!
- 2 cups walnuts
- 2 Tbsp coconut oil
- 3 tbsp honey
- 1 Tbsp cinnamon
- Process walnuts in food processor until they form a ball and start to release a little oil. This will take a really long time, so be patient! Once this step is done, add coconut oil and process until smooth.