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.