Snickerdoodle Almond Butter

Snickerdoodle Almond Butter contains just 5 ingredients plus a pinch of salt and, after processing in a food processor until smooth and drippy, it tastes like a combination of a cinnamon-sugar-spiked snickerdoodle cookie, and cinnamon sugar toast. Oh my word – it’s so good!

My advice: make it > eat 10 spoonfuls > screw the lid on the jar > unscrew the lid > eat 7 more spoonfuls. This. Stuff. Is. GOLD.

The recipe for Snickerdoodle Almond Butter is sponsored by my long time partners at Fisher Nuts. Fisher Nuts contain zero preservatives and nine varieties of their nuts are verified by the American Heart Association as heart healthy (look for the little logo on the bag.) February is American Heart Month and eating healthy, plus getting a moderate amount of exercise, is one of the best ways to help prevent heart disease, America’s #1 killer. Almonds are full of fiber, protein, antioxidants, healthy fats and vitamins, which make them a wonderful food to include into your diet.

If for some reason you can’t find Fisher Nuts in your area, you can always order them on Amazon. I find them at Walmart in the baking aisle – NOT the snack nut aisle – as Ben furiously found out whilst picking up a few bags for me so I could make this Snickerdoodle Almond Butter last week. Sorry boo.

The first time I tested this recipe I asked Lincoln if he wanted a spoonful. Big fat no. Little man’s got very particular tastes when it comes to peanut/almond butter. “It tastes like coooo-kies!” I told him. “COOKIES?!” Immediately abandoned his Legos and came running into the kitchen. Needless to say, it was a total hit.

We’ve been devouring this homemade almond butter by the aforementioned spoonful, on toast, and as a healthy snack with sliced apples, pretzels, carrots and, ok fine, maybe a gluten-free graham cracker or two. Cookies on cookies? YOLO!

If you’re looking for a “cleaner” option to satisfy your nut butter loving needs – give this homemade almond butter a try. There’s just a touch of coconut sugar added to amp up the Snickerdoodle taste, and zero preservatives. That said, store the almond butter in a cool dark place for up to 2 weeks, or in the refrigerator if you find yourself enjoying at a slower pace.

Start by adding 2 cups Fisher Whole Natural Almonds to the bowl of a food processor then process until the almonds are ground, about 45 seconds.

Next add 2 Tablespoons coconut sugar, 1 Tablespoon coconut oil, 1 teaspoon vanilla, and 3/4 teaspoon cinnamon. Continue to process the almonds, scraping down the bowl every so often, until they’re very smooth and drippy, about 15 minutes. The almonds will go through several stages during that time:

1. First they’ll be crumbly, then become pasty.
2. The paste will eventually come together into a ball before suddenly smoothing out.
3. Keep processing the smooth paste until it becomes drippy. Again, this will take around 15 minutes. Be patient – it WILL work!

A few tips:

• Keep the feed chute lid (the cylindrical part) off to allow steam to escape.
• Once the almond butter is drippy, I like to let it sit in the food processor for 5 minutes then process for another minute or two. Repeat the resting/processing step one more time to ensure the almond butter is as smooth and buttery as possible.

That’s it! Pour the Snickerdoodle Almond Butter into a mason jar or jar with a tight fitting lid then enjoy with anything and EVERYTHING. I hope you love this yummy, gluten-free snack or breakfast idea! Enjoy!

Snickerdoodle Almond Butter

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Description

Snickerdoodle Almond Butter is drippy, homemade almond butter flavored with cinnamon sugar and a touch of vanilla. Spread onto bread, or enjoy with fruit as a healthy gluten-free snack!

Ingredients

makes 1-1/2 cups

• 2 cups Fisher Whole Natural Almonds
• 2 Tablespoons coconut sugar (could use brown sugar)
• 1 Tablespoon coconut oil
• 1 teaspoon vanilla
• 3/4 teaspoon cinnamon
• pinch of salt

Directions

1. Add almonds to the bowl of a food processor then process until mostly ground. Add the remaining ingredients then process for 12-15 minutes or until the almond butter is drippy, scraping down the sides of the bowl every so often.
2. Your almonds will go through a few stages: first they'll be crumbly, and then pasty. Then the almonds will come together in a ball before smoothing out. Keep processing until the smooth almond paste becomes drippy. You now have almond butter!

Notes

• Keep the feed chute lid (the cylindrical part) off to allow steam to escape.
• Once the almond butter is drippy, I like to let it sit in the food processor for 5 minutes then process for another minute or two. Repeat the resting/processing step one more time to ensure the almond butter is as smooth and buttery as possible.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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