Whenever I make a trip to Whole Foods (which is at least once a week), I pass through the bulk aisle and stock up on snacks. I’m a big fan of their various granolas, but it’s the SunRidge Farms Chocolate Nut Crunch trail mix that I return to again and again.
Unfortunately, there’s a catch. I never eat the roasted almonds, one of the main ingredients. It’s not that I abhor them; I’d just rather nosh on something else, like candied pecans or grissini. All this to say, I’ve amassed quite a collection of unwanted nuts over the past several months.
That’s where this cinnamon almond butter comes in. The recipe calls for a few handfuls of roasted nuts (and you know I have plenty of those) and the process couldn’t be easier: Purée and season, et voilà, you’re done. Slather cinnamon almond butter on crackers or apple wedges for a quick and healthy pick-me-up.
Recipe adapted from Amy’s Healthy Baking.
- 1½ cups roasted almonds
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract
- In a food processor, purée almonds until creamy, 10-15 minutes.
- Add cinnamon, salt and vanilla extract and process until the almond butter reaches desired consistency.
