Turmeric and Ginger Spiced Almond Butter
This golden, delicious, super-charged, super-food, super-spread is like the superhero, golden child of the almond butter world! A subtly sweet, velvety smooth, deliciously buttery, perfectly spiced almond butter that is spiked with a gentle heart and belly warming hum of cinnamon and ginger. One taste and life as you know it will be changed forever!
- 2 cups 2 cups 2 cups Almonds, I use raw, unsalted
- 1 Tbsp 1 Tbsp 1 Tbsp Vanilla Extract, or 10-12 drops of vanilla cream stevia - I like to use sweet leaf brand - more or less to desired level of sweetness
- 1 tsp 1 tsp 1 tsp Turmeric Powder
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 0.5 tsp 0.5 tsp 0.5 tsp Ginger, ground
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 0.125 tsp 0.125 tsp 0.125 tsp Black Pepper, this is important as the chemical compound in the black pepper is what helps and enables the body to absorb all of those incredible nutrients in the turmeric! You can’t taste the pepper, promise.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 175’C (350’F)
- Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) then add your almonds making sure they are spread evenly – aka not crowded.
- Roast your nuts for 7-10 minutes, until gloriously golden, deliciously fragrant and lightly toasted.
- Pour your golden, delicious roasted almonds into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
- Once you have blended to your desired consistency add the vanilla and remainig spices and process until well combined.
- Note – If you prefer a thinner/runnier nut butters feel free to add a drizzle of coconut oil (1 tablespoon at a time) to reach desired consistency.
- Store in an airtight container in the fridge. It should keep well for up to 2 weeks – but I highly doubt it will last that long! (← seriously, good luck with that dude 🙂
- Enjoy xoxo
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week