It's something that (in my house) I, and I alone, love: almond butter. That's a good thing and a bad thing all wrapped into one little glass jar. It's good because that means I don't have to go thorugh the experience of craving some, and then going to grab the jar only to realize that it's no longer there. Because somebody else ate it all and didn't tell me so I could replace it. It's bad for the exact same reason. It's there waiting for me to eat it. All. Every single time I walk by and spy it on the shelf or in the fridge. Oh, let me grab a spoon...
Really. I do that. It's entirely addictive. But in all fairness, I do the same thing with cookie butter. And chocolate hazelnut spread. Apparently I enjoy eating expensive spreadable things from a jar.
Of course, squeezable packets aren't safe, either - one in particular. You nut butter fans probably know the packets of which I speak. Small, white, a big ol' nut on the front. My hands-down favorite is the Maple Almond Butter. Good gawd, that stuff is ridiculous. Therefore, I need to make myself a big jar of it.
I make almond butter every once in a while. It was actually the sixth thing that I ever shared here on the blog more than 5 years ago. But again, not that often, lest I eat it all. So, why it never dawned on me to check the ingredient list on the package is beyond me. So, I did. Easy. Almonds, oil, maple sugar, salt. In other words, regular almond butter with the addition of maple sugar. DONE!
And so worth it. Happy Mother's Day to me.
That Skinny Chick Can Bake. Enjoy your day!
Maple Almond Butter
Prep Time: 5-10 minutes
Cook Time: 12-14 minutes
Keywords: roast condiment vegan dairy-free gluten-free soy-free almonds
Ingredients (scant 1-1/2 cups)
- 12 ounces raw almonds
- 1/4 cup maple sugar
- 1/2 teaspoon fine sea salt
Preheat oven to 350° F. Spread almonds out on a baking sheet. Slide into oven and roast until they get lightly toasty and smell nutty and fabulous, 12-14 minutes. Remove from oven and let sit until cool.
Put almonds into the bowl of a food processor with the remaining ingredients and process until smooth, stopping to scrape the processor bowl if the "meal" starts to form a solid layer on the bottom. Don't fret if it doesn't turn to a paste right away. Even at the 3 minute mark, it still looks like a moist meal - keep going. At about 5 minutes, you'll see it start to ball together and turn up and over the blade. So, hang tight, processing time should be about 5 minutes.
Transfer to a glass jar with a lid and store in the refrigerator.
Enjoy! Try it for breakfast spread on toast with some fresh fruit on top. Of course, it's also a little bit too good eaten directly from a spoon.
If you're in a bind and want maple sugar right away, but don't have any and can't wait for an order to be shipped to you, you can substitute 1/4 cup of granulated sugar plus 1 tablespoon of pure maple syrup. Proceed as directed.
I like to make my nut butters without any added oil. However, if you prefer a slightly looser and creamier spread, simply drizzle in a little bit of light, neutral oil (like grapeseed) into the processor while it's running, until it reaches the consistency you want. It won't take much, so add a very little at a time.
Mother's Day Breakfast:
- Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
- Chai Berry Muffins from Hezzi-D's Books and Cooks
- Chocolate Almond Prune Bread from What Smells So Good?
- Greek Breakfast Strata from Curious Cuisiniere
- Maple Almond Butter from girlichef
- Orange Julius from Neighborfood
- Rum Rolls from Daily Dish Recipes
- Slow Cooker Eggs with an Asian Accent from NinjaBaking.com
- Asparagus and Prosciutto Crostini from Hip Foodie Mom
- Carrot Ginger Soup from Confessions of a Culinary Diva
- Chilled Spring Pea Soup from An Appealing Plan
- I Love You Mom Melon Salad from Hot Momma's Kitchen Chaos
- Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
- Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
- Vegetable Shu Mai from My Healthy Eating Habits
- Betty's Salad from Jelly Toast
- Brussels Sprouts Kofta from Soni's Food
- Cajun Shrimp Eggplant Casserole from Food Lust People Love
- Crepes Lorraine from Noshing With The Nolands
- Greek Chicken Pizza from Casa de Crews
- Ham and Spinach Quiche from Try Anything Once Culinary
- Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
- Mac & Cheese Dressed Up for Mother's Day from Cooking Chat
- Mini Pot Pies from Jane's Adventures in Cooking
- Paprika Shrimp from Nosh My Way
- Spears in a Blanket from The Not So Cheesy Kitchen
- Banana Cream Pie from Take A Bite Out of Boca
- Black-Eyed Susan from Cindy's Recipes and Writings
- Cannoncini alla Crema from Manu's Menu
- Chocolate Babka from Run DMT
- Chocolate Caramel Tart from That Skinny Chick Can Bake
- Chocolate Creme Brûlée from Desserts Required
- Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
- Gluten Free Lemon Curd Pie from Gluten Free Crumbley
- Lemon Cookies from Peanut Butter and Peppers
- Limoncello Lemon Pound Cake from Killer Bunnies, Inc
- Mom's Glazed Blueberry Tarts from The Wimpy Vegetarian
- Mom's Coconut Macaroons from MealDiva
- Mango Sorbet from Pescetarian Journal
- PB&J Macaron from A Kitchen Hoor's Adventures
- Peach Cobbler from Cookin' Mimi
- Pina Colada Cake from The Foodie Army Wife
- Pineapple Empanadas from La Cocina de Leslie
- Scotch Tea Cookies from Shockingly Delicious
- Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
- White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots
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