There are two things that are really bugging me right now.

Homemade Maple Gingerbread Almond Butter I

First up, my annoyingly disgusting new addiction of turning-on-Dirty-Soap-as-some-background-noise-while-I-do-late-night-work-but-really-just-so-I-have-an-excuse-to-watch-it and then pretending that I don’t know what I’m doing.

Oh but wait. I told you about that like two weeks ago. So… I guess it isn’t new.

Next up. Fall. It’s ending already! What.the.heck. I feel like it’s been here and gone in the blink of an eye.

I love all the seasons. I relish in each of them, enjoying cool, warm, hot and cold. Okay, never mind. I never, ever enjoy “hot” unless I’m laying next to a pool. Give me some 90 degree heat and a reason that places me outside, and I’ll be your worst nightmare. Forever. And I’ll make sure to remind you of that time you forced me to sweat and sweat for hours under the blazing sun.

I have no idea why I have no friends, by the way.

Homemade Maple Gingerbread Almond Butter I

But seriously. I woke up to a good layer of snow on Saturday and even that was a little too soon for me. I’d show you a picture, but I’m sure that about 87% of your Facebook feed was picture after picture of someone posting “omg! it’s snowing!” and a square shot of their backyard. Don’t tell me it isn’t true.

Remember when there was like, no Facebook?! When every single minute detail of your cousin’s boyfriend’s sister’s cat didn’t show up in your newsfeed? And you didn’t have the urge to defriend everyone in your timeline? Man, that was the life.


Anyway. Instead of doing something to prolong the beauty of my favorite season, I made almond butter that tastes like Christmas. Actually, I made peanut butter that tastes like Christmas. But it was sort of gross. Not my thang. Which is huge… because if you have anything about me, you know that I loathe almond butter. I see no reason why people go batty over it as I believe it tastes like gritty mud.

But! It tastes pretty delicious when mixed with a bunch of other flavors. Chocolate and coconut is still my first choice, but gingerbread is running a close second. You should totally make some while you carve your pumpkin. Because I said so. And I really won’t tell if you like, eat it with a spoon and watch something trashy on TV.

Homemade Maple Gingerbread Almond Butter I

Homemade Maple Gingerbread Almond Butter

makes about 3/4 cup butter, can be easily doubled

1 cup raw, unsalted whole almonds

1 1/2 teaspoons maple syrup

2 teaspoons molasses

3/4 – 1 teaspoon ground ginger

1/2 teaspoon cinnamon

pinches of each: salt, ground cloves, nutmeg

if needed: 1/2-1 teaspoon of canola (or flavorless) oil

Preheat oven to 375 degrees

Lay almonds on a baking sheet in a single layer. Roast for 8-10 minutes, flipping once or twice. Remove and let cool for a few minutes.

Add roasted almonds to a food processor and blend until it just becomes smooth, about 3 to 4 minutes. Add in molasses, maple syrup and spices, then continue to blend (while scraping the sides down every so often) until butter comes together – about another 5 minutes. Butter will be a a thicker and bit sticker than traditional almond butter. Store in the fridge.

Note: if needed, blend in a teaspoon or less of flavorless oil to help the butter come together.

Homemade Maple Gingerbread Almond Butter I

Happy Halloweener!

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99 Responses to “Homemade Maple Gingerbread Almond Butter.”

  1. #
    Kati @ The Ivey League — October 31, 2011 @ 3:44 pm

    YUM!!! No snow here but the fb part cracked me up =)


  2. #
    Megly — October 31, 2011 @ 3:51 pm

    I love love your posts because you’re so hilarious and we have such similar tastes!! I also think almond butter is dis-gus-ting. I was really excited about a healthier alternative to peanut butter, but so disappointed when I tried my first jar. This stuff looks incredible, though.

    Also I have to note that my cousin (and his girlfriend) post about their cat. Thought that was a funny little coincidence. Difference is, though, I love posts about pets! haha


    • Jessica — October 31st, 2011 @ 7:08 pm

      Thanks Megly!


  3. #
    Kelsey @ Snacking Squirrel — October 31, 2011 @ 3:59 pm



  4. #
    Jolene ( — October 31, 2011 @ 6:18 pm

    That nut butter sounds AMAZING. One more reason I need to get a food processor.


    • Jessica — October 31st, 2011 @ 7:05 pm

      You definitely need one!


      • Donna — November 1st, 2011 @ 6:43 am

        I also need one … do you have any recommendations? I really want to stop my lack of a food processor to keep me from making some of your recipes … it’s kind of like lying on the couch watching an exercise video – not saying that I’ve ever done that, of course!

        • Jessica — November 1st, 2011 @ 6:49 am

          I have a Cuisinart – love it!

  5. #
    Gwen @SimplyHealthyFamily — October 31, 2011 @ 6:29 pm

    I’d like to see snow! We are in Phoenix so snow would be a lovely change. I’m a bit irritated that we will be Trick or Treating in the high 80’s ;}
    I am so excited to try this recipe!


    • Jessica — October 31st, 2011 @ 7:05 pm

      Crazy cause kids are trick or treating right now in freezing cold weather and rain!


  6. #
    Elaine — October 31, 2011 @ 6:49 pm

    you said “weener”.


    • Jessica — October 31st, 2011 @ 7:05 pm

      Yes. Yes I did.


      • Elaine — October 31st, 2011 @ 10:51 pm

        i revert back to a 12 year old when i hear or see that word. it’s my one and only flaw ;)

        oh and i was gonna say that i was unsure about almond butter, but i really kind of love it! i use justin’s honey almond butter. the texture took some getting used to that’s for sure. my favorite is a dollop of it on a roasted sweet potato, mmmm.

  7. #
    Lauren from Lauren's Latest — November 1, 2011 @ 12:04 am

    I would like to eat this with a spoon. Thankyouverymuch.


  8. #
    Cinnamon — November 1, 2011 @ 12:45 am

    Clicked through from another blog, of course I can’t remember which one, but I’m so glad I did. The way you write makes me smile at the least! And the recipes are awesome too. As in I would actually make them. Thank you. :) Looking forward to more.


  9. #
    Amy — November 1, 2011 @ 1:12 am

    I *love* peanut butter.

    I want to love almond butter. I really do……..I keep buying jars of the stuff, only to open them, stick them in the fridge until they expire and then throw them out. Repeat. Repeat again. (In between wonder why I keep buying jars of something I don’t even like).

    I might cheat and just add your stuff to my current refrigerator stash because this (despite me not being an almond butter fan), sounds like heaven!

    And I have no issue with seeing snow! Spring has passed all too quickly for me and summer is on my doorstep. I love winter, love spring, love autumn…..summer…..not at all. I would actually welcome a little snow in my life over the next couple of months as I wilt away in the heat ;)


    • Jessica — November 1st, 2011 @ 6:50 am

      I do the same thing. Don’t worry… it tastes like nothing regular almond butter!


  10. #
    Katie — November 1, 2011 @ 6:58 am

    Jessica… This looks delicious, and I truly don’t know how you get everything done during the day! you must sleep maybe ummmm… 5 minutes a night! Your amazing! Happy November!


    • Jessica — November 1st, 2011 @ 8:04 am

      Same to you!


  11. #
    Carissa — November 1, 2011 @ 9:36 am

    This sounds so good! I love the idea of pairing it with apples on bread, too. I make pb & apple butter sandwiches instead of pb&j. This is like the gourmet step up of that. :-)


  12. #
    Mercedes@Satisfy My Sweet Tooth — November 1, 2011 @ 9:53 am

    I also am plagued by the need to have “background noise” of some sort of trashy TV on while I am in the kitchen! Don’t feel bad I completely understand! This and your chocolate coconut nut butters look fabulous! I love the idea of creating jars of different nut butters for holiday gifts!


  13. #
    Ann — November 1, 2011 @ 11:37 pm

    Cracked me up on the FB part! You’re absolutely right! The almond butter looks amazing! Sorry you had snow…it’s Sunny & 70 here in Florida!


  14. #
    Katie @ — November 2, 2011 @ 1:19 pm

    please get on a piece of toast and hop into my belly now. k, thanks.
    – Katie at


  15. #
    Emily — November 25, 2012 @ 4:25 pm

    I just made this and I must have done something wrong. I roasted the almonds for about 9 minutes, let them cool for a minute and then started blending them in the food processor. No matter how long I ran the food processor they just got a gritty, powder-like consistency . I blended it for 8 or 9 minutes but with no difference. After I added the rest of the ingredients it was not coming together at all, so I added the oil and a bit more maple syrup and molasses. What I ended up with was a a big wad with an almost putty-like consistency. Where did I go wrong? Maybe the almonds I bought were stale/treated somehow?


    • Janna — July 14th, 2014 @ 11:37 am

      I had the same issue; I’ve made twice, and both times it was just crumbly in consistency. Jessica, do you have any suggestions??


  16. #
    Italian corner — November 27, 2012 @ 12:05 am

    i like it , thanks for sharing


  17. #
    Colton Doerle — May 30, 2013 @ 12:54 am

    Almond milk is a very common preparation from almond. Grind blanched almonds to a smooth paste; add sugar and cold boiled water — giving it the consistency of milk for a nutritious, healthy drink rich in vitamins. It is easily digestible than cow’s milk making it an ideal wholesome drink for children. Almond butter is another variation prepared from almonds, beneficial for older people who don’t get enough proteins in their diets. Besides the intake of high calorie protein, other ingredients contained in almonds are easily digestible.”,*;

    Have a good one



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