Easy Homemade Almond Butter

It's just another Manic Monday;

wake up at 5:30,

out the door with Lila at 6:45,

St. Joe's by 7:30 for speech, back home to get Phoebe to school by 9.

PHEW!!

The Monday morning grocery shopping is actually my cool-down. And unloading my goods is my favorite part of the day:) To some, it would seem obsessive or time-consuming, but over the years I have developed quite the process of dumping most of what I buy into my own clear containers and baskets. Seriously, it makes keeping tabs on what you have so much easier! 

And following that, I food-prep. 

It changes from week to week, but usually I bake rolls, cook up turkey or chicken breast (my weekly proteins), steam some vegetables, maybe boil some eggs, and occasionally I make peanut or almond butter. 

Today, I made almond butter.

The key to making almond butter is to first, roast your almonds. I start out with unsalted raw almonds and roast them on a cookie sheet for 12-15 minutes in a 350 degree oven. Then walk away from them and let them cool. 

Now, get your earplugs ready 'cause it's about to get loud. Blend your cooled almonds in the food processor for 5 minutes. Its important to let them process for the full five minutes because they'll go through a series of stages prior to breaking down all the way; sandy, crumbly, balled up. Don't worry. The heat of the motor will help to finally break them down.

At 5 minutes, drizzle about a teaspoon of coconut oil into the mix to add some moisture and help it along. Blend it again for about five more minutes.

Now add a teaspoon of vanilla, 1/2 teasp cinnamon and 1/4 teaspoon of nutmeg. 

Turn the machine back on 1 last time to blend the flavors and finish it off to your desired consistency.

Voila! Easy Homemade Almond Butter

Happy Manic Monday, friends!

Easy Homemade Almond Butter

12 ounces raw unsalted almonds
1 teaspoon melted coconut oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Roast almonds in a single layer on a cookie sheet in a 350 degree oven for 12-15 minutes. Remove from the oven and let cool completely.
2. Blend cooled almonds in a food processor for 5 minutes. Scrape down sides and add coconut oil. Continue to blend for another 5 minutes.
3. Scrape down sides again and add vanilla, cinnamon, and nutmeg. Blend one last time up to 5 minutes or until your almond butter reaches a smooth consistency.
ENJOY!!