Since then, I have had this snack every single day, even if I haven't run a long run. Sometimes, the snack comes in the afternoon (and sometimes with added dark chocolate chips and cool whip!). But most often, I eat this right before I go to bed, anywhere from 10:30 - 11:30 each night. It's odd; I thought I would have been sick of this by now. But, I crave this stuff and I'm convinced that my body needs it. I can't seem to fall asleep without it.
2 full low-fat honey graham cracker sheets and 1-2 tbsp of peanut butter, preferred Skippy Natural, but will settle for Jif.
But, I never forgot about the almond butter recipe. So, when I saw Macy's had a sale on Cuisinart, I rushed over to buy a 7-cup processor. Super excited, I loaded up the ingredients, pressed ON and... nothing. I purchased a broken food processor, learned a valuable lesson, and promptly returned it to get one that was equipped with a working motor.
Today, after nearly a year of waiting (pathetic!), I finally made this almond butter. I roasted the almonds. I waited patiently for them to cool. I put everything in my food processor (having tested it first) and pressed ON. The nuts quickly crumbled into a fine dust and after about 10 minutes they became a smooth butter. 20 minutes later, the recipe was complete and I had a large jar of maple almond cinnamon butter.
It seemed fitting to try my new nut butter on a graham cracker as I had been waiting to do this for so many months. I sat at the kitchen table, as Cali laid on the chair watching me with one eye open, and I took my first bite.
"Cali, I think PB and Graham time just got ten times better."
Cali blinked, closed her eyes and went back to sleep, but I knew she understood.
- 1 c Almonds
- 1.5 T maple syrup
- 1 T maple syrup
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 T light-tasting oil
- Preheat oven to 325 degrees F.
- Line a pan with parchment paper and pour the almonds on the pan with 1.5 T of the maple syrup, covering evenly.
- Roast for ~15 minutes, stirring 3 times, carefully watching so they don't burn.
- Cool nuts for ~10 minutes.
- Put in the food processor and turn processor on until the nuts get buttery, ~15 minutes, scrapping down the sides as needed.
- Add in the salt, cinnamon and 1T maple syrup. Process again until smooth and combined.
- Stream in 1/2 T oil and process until smooth consistency is reached. If it's still not as smooth, add another 1/2 T, but it probably shouldn't be necessary.