Homemade Maple Gingerbread Almond Butter.

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.