“Your health is an investment not a expense “
In these demanding times and the crazy schedules we have, we need to eat right, healthy and nutritious to meet the constant energy calls. Also the time constraint make us to look for some simpler options which are healthy and easily preserved .
Being a big fan of nut butters and always buying store versions and constantly complaining about the taste and quality. Finally decided to make my own organic  and preservatives free version, really every time when I see that enticing jar full of my homemade almond butter, I feel like in seventh heaven, funny though but its true and the best part is, it has got my kids hooked and they just love it.
I hope you already aware of the high nutrient value of this brown colored – oval shaped nut called Almond. It contains fiber, protein, fat, vitamin E, manganese,magnesium, copper, vitamin b12 and phosphorus.
I add almonds to a lot of dishes to enhance their taste, even soak them overnight in water and eat them in morning but my kids favorite is the almond butter which I have recently added to my achievement list by preparing much better and nutritious than the one of store-brought (patting my back right now).
It’s a super simple recipe, easy to make but patience is the key and you require a sturdy food processor .
So my lovelies without any more delays, tighten your apron and let’s make this mouth-watering buttery delicacy.
Ingredients
Raw almonds 3cups
Salt 1/4tsp
Cinnamon 1/4tsp
Coconut sugar 2 tablespoons  (you can use maple syrup or honey )
Instructions
Soak the almonds in water overnight and peel their skin off in the morning (you can use the whole almond and skip this step altogether )
Roast the almonds:
Preheat the oven to 350F. Spread the almonds across a large rimmed baking sheet and roast them for 10 mins and stir them once, (if using the soaked almonds keep the oven lid little open it helps the moisture to escape)
Let almonds to cool  for at least 5minutes.
Blend ,Blend ,Blend
Put the almonds to high speed blender or food processor. Blend until creamy .You will feel it will never happen but trust me it will be changing from flour-like clumps to a ball against the walls of the food processor and finally lusciously creamy.
Add the add-ins
Once you achieve the creamy buttery texture add cinnamon, salt and coconut sugar.
After the almond butter cool down to room temperature, transfer the mixture to a glass jar and put the lid tightly on.
You can store this in refrigerator up to 2 weeks.
Now you have homemade Almond Butter ready to be spread on breads, muffins and that colorful oatmeal bowl would welcome it with open arms.
Just go and try it, you would never wanna go out of stock after that.
Ciao, my lovelies until we meet here @gokhushi….follow your happiness

passionate for travelling, absolute foodie, mother of two beautiful angels and living the best life in AFRICA.

Written by

Jyoti Rathore

passionate for travelling, absolute foodie, mother of two beautiful angels and living the best life in AFRICA.