Who doesn’t love almond butter? I developed this easy protein packed almond butter recipe to provide a quick go to for those mid morning snacks or late evening desserts that you enjoy. My favorite way to enjoy almond butter (although I have many) is with a market fresh, crisp and sweet apple. This almond butter has a really nice spice to it as it combines some of my favorite flavors of clove and cinnamon. Beyond just being simply delicious, I’ve also added some flax and chia seeds to give it a bit more protein for a more substantial nut butter.
You can also use this almond butter (with or without the protein additions) in my Paleo Dark Chocolate & Fig Tart with a Buckwheat & Coconut Crust recipe. Just leave out the figs and add a layer of almond butter in the tart shell before adding the chocolate. So so delicious. I served this at my Madewell event at Christmas time and it was a hit!
By the way, if you haven’t heard yet, Eva Kosmas Flores of the beautiful and popular blog, Adventures in Cooking and I are co hosting a workshop in a few weeks here in Portland! If you can get here, it will be well worth your time and we’ll have so much fun learning together!
We already have a few students coming in from areas like Seattle, southern California, and the east coast. It’s a perfect time to plan a weekend trip to Portland- just make room for additional time to allow for eating out at the best restaurants around the day after…. Ohhhh I have so many favorites and would be happy to share!
Workshop material covered will include hands-on styling and plating of dishes with an emphasis on greenery & spring flowers, adjusting internal camera settings and their effects on the image, lenses and their focal lengths, manipulation of natural light, as well as an hour long post-processing session in Adobe Lightroom 5.
More information on this event here and make sure to sign up during the early bird special, only available through tomorrow, February 25th.
protein packed almond butter
2 c. Raw almonds
1/4c. Pumpkin seeds
2 T. Chia
2 T. Flax, ground
1 t. Cinnamon
¼ t. Cloves
1/4 t. Sea salt (to taste)
4 T. Coconut oil, melted
Puree first 7 ingredients in a food processor until smooth, adding the coconut oil at the very end when the processor cannot puree any longer without the added liquid.
Store in air tight container at room temperature, or in your fridge. Keeps for 2-3 weeks.
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