Twenty Ways To: Eat an Almond #4

This one was one of my first successful food experiments. Almond Butter. I needed something to put on toast and didn’t really have anything so I made it up.

One tweak that I’ve made over time is adding the almond oil. It adds a bit of smoothness as well as a little preservative power. Although I’ve never had it last that long, you probably won’t want to keep it in the fridge longer than a week or two.

Ingredients

  • 3 handfuls whole almonds of your choice
  • 2 TBSP sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp almond oil
  • water

Directions

Place dry ingredients into food processor and blend until mixture is quite fine. Add vanilla and almond oil. Blend together. If mixture is too thick, add water a tablespoon at a time and mix well until desired consistency is reached.

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