Once you try this simple and easy home-made almond butter, you will never want to go back to a store-bought variety. This is a perfect topping for paleo pancakes instead of sugary syrups.
Why blanched almonds? Nuts contain phytic acid, which is also found in grains and legumes. In almonds, the phytic acid is found on the outer layer of the nut, in the skin. “Phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine, and too many bound minerals can lead to mineral deficiencies.”
Therefore, by using blanched almond flour, the almonds have already been soaked and the outer skins have already been removed. So if you have noticed that you have a hard time digesting nuts, this will be perfect for you!
CINNAMON VANILLA ALMOND BUTTER
2 cups of blanched almond flour
2 Tbsp coconut oil (melt it first)
1/2-1 tsp sea salt (to your liking)
A few drops of Sweet leaf Vanilla Stevia drops (http://www.shopsweetleaf.com/liquid-stevia-vanilla-creme/)
A few dashes of cinnamon
1. Place almond flour and coconut oil in the blender or food processor on high for about 2 minutes.
2. Remove the lid and scrape down the sides and then blend for another 3 minutes. Mixture should become very creamy.
3. Add salt and pulse a few times to mix it in.
4. Add stevia drops and cinnamon. Pulse to mix
5. Place in a small glass mason jar and place in fridge (will last the longest)
*Note-When almond butter is in fridge it will firm up because of the coconut oil. To soften, just take out a tbsp or more and zap in microwave a few seconds.
Stay STRONG today!