Cinnamon almond butter

Cinnamon almond butter

Total: 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 593 kcal
, Fat: 50 g
, Carbohydrate: 4 g
, Protein: 25 g

If I had known how easy it was to make nut butter at home, I would have started years ago already. It only takes me 2-3 minutes to whip up a fresh, homemade nut butter in my blender. This cinnamon almond butter is also ideal as a spread. You can jazz up the almond butter with your favourite flavours – whether that's cinnamon or some other spice. Let your imagination run wild!

Ingredients

4 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To roast the almonds:

400 g almonds

To puree the almonds

½ tsp cinnamon
¼ tsp sea salt
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Utensils

One jar, approx. 400 ml

How it's done

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To roast the almonds:

Place the almonds on a baking tray lined with baking paper. Roast for approx. 15 mins. in an oven preheated to 150°C. Remove from the oven, leave to cool.

To puree the almonds

Using a blender, puree the almonds, cinnamon and salt until smooth and creamy. Transfer to the jar.

Good to know
Note: This recipe requires a high-power blender.

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