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Roasted Almond and Maple Butter

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love maple, real maple syrup is delicious.

OK, I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is the proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of free labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast was marinated in a maple and spice bath, and for dessert, there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

Roasted Almond and Maple Nut Butter.
Roasted Almond and Maple Nut Butter.
(I should probably remove that little sticky note...)

My jar of Maple Almond Butter, made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency, also, I added a bit more maple syrup into the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: plus more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complementary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.


When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good!

Enjoy!

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this post is shared with:
full plate thursday@miz helen's
hearth and soul@premediated leftovers
a little birdie told me@rook no 17
whole food wednesday@beyond the peel

9 comments

  1. Sounds fantastic. Could the maple be drizzled in with the oil, maybe, to add more liquid?

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  2. Hello Handy Andy, yes after the roasting my daughter added a bit more (1 2 T) of maple syrup to add flavor and moisture. It is not too sweet with the additional syrup. Thanks for stopping by.

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  3. Hi Melynda, Lovely jar of almond butter! And Pure Maple Syrup is extremely expensive over here! Glad that you had a great Mother's Day dinner with your family! Your yard must be looking good now, you must be busy next, on gardening! Wish you a lovely weekend!

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  4. Mmmm. that looks so good. It may even supplement my all nutella diet.

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  5. I love almond butter and I love pure maple syrup. I never thought of combining the two flavors. Where have I been?

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  6. This looks and sounds delicious!

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  7. What a delicious almond butter! Not only is it tastier than store bought, it has to be much more frugal that store bought.

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  8. Wow, this sounds great! I also love maple, but when I was a kid I remember hating it. I'm not sure when I started to love it, but now I put it into many of our desserts. :) Thanks for sharing with Hearth and Soul!

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  9. Looks addictively good! Featuring your recipe on Facebook today...

    Jenn

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