Almond butter
  • 200 g raw almonds
  • ⅕ tsp salt (optional)
  • ¼ tsp cinnamon (optional)
  1. (If you want to make a raw almond butter, go straight to step 2). Preheat oven to 175°C. Spread hazelnuts on a baking sheet and roast in the oven for approx. 10-12 minutes, stirring once, until they are golden brown and fragrant.
  2. Put almonds into food processor and process until it turns into almond butter (see photos above), for about 5 to 9 minutes*, stopping occasionally along the way to scrape down the sides with spatula few times during the whole process.
  3. If using salt and/or cinnamon, once the spread is creamy and smooth add it in and process again briefly to combine everything. Taste and adjust to your liking.
  4. Transfer to a jar or two and store in the refrigerator for up to 2 weeks (or more).
Calories: 116 | Fat: 10 g | Fiber: 2 g | Protein: 4 g
*If you are making raw almond butter, you might need to process it a bit longer than 5-9 minutes.

| Allergens - nuts |
Recipe by heilsulind at