You can say I love almonds. Almonds were the first nut I started incorporating in to my diet when we realized my diet was extremely lacking in the healthy fat department. However, at that time I was only buying those 100-calorie packs of natural Emerald's almonds. Really stupid, a huge waste of money, and still no where near a good intake. Thank God that is over. All things nuts rank very high on Rebecca's favorite foods list 😉 I never go a day without almonds in some form. There is copious amounts of almond milk, raw organic unsalted almonds (from the bulk bins!), various almond butters, but I still have not gotten on the wagon of almond flour. Maybe one day. Anyway, almond butter is probably the best type of nut butter hands down. The creamy nutty (best when crunchy) taste of the goopy stuff is all I need for a good snack.
Even though, nothing beats a good pre-made nut butter, there is something so special and delectable about making your own. Low and behold, I present to you my first ever homemade almond butter! This time I decided to roast the almonds before hand to release some of the oils easier. Then I just threw them in my Ninja with tons of cinnamon and blended for a very, very, very long time. While I was blending, the smell of the roasted almonds and cinnamon was just over the top amazing. I wish my house could smell like that all the time 😉
Cinnamon Roasted Almond Butter
Ingredients: (fills a 12oz jar)
+ 2 Heaping Cups of Organic Raw Unsalted Almonds
+ 1 Tsp of Cinnamon (or more if you want to get crazy!)
+ Roast your almonds of a foiled and oiled baking sheet at 375°F for 10 minutes.
+ Allow to cool for a bit before transferring to a high powered blender or food processor. Add the cinnamon into the blender as well.
+ Now just blend, pulse, blend! This will probably take anywhere form 15-30 minutes depending on your blender. You will need to scrap the sides every few minutes and sometimes adding a TB at a time of water can help things more along.
+ Once you have a nice butter consistency, transfer to your container. Keep it in the fridge and it should stay perfectly fine for a few months! (If it lasts that long!)
Almonds rock! They are full of Vitamin E and B, calcium, magnesium, potassium, and iron! Plus they help lower bad LDL cholesterol because of their monounsaturated fats! Almonds are also good for the heart...body and soul 😉 Eat up kids! No matter what form you like them as, I want to see more almonds in your diet 😉 Make me proud!
Guess what?! Danielle informed me that it is National Waffle Day today! Finally! A food holiday that I did not miss! I actually haven't made weekend waffles in a few weeks :O I have been opting for delicious pancakes instead. I think I am going to have to whip out the waffle iron this weekend though to celebrate 😉 Here are some waffle ideas if your need them!
So tell me:
Almond milk, whole almonds, almond butter, almond flour, or all of them?
Is there a food you eat everyday in some shape or form?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, Ricki Heller’s Wellness Weekend, #StrangeButGood, Gluten-Free Wednesdays, Healthy Vegan Fridays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Whole Food Fridays, Gluten-Free Recipe Round-Up!*
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