Balance With Self · Goodies · My Life · nut butter · vegan

Week 10 + Cake Batter Almond Butter!

Hey My Rainbow Sparkling Sprinkles!

Exams are DONE! I just finished my last one this morning, and I have A’s in both of my classes. I am SUPER excited right now! I’ll be up in Idaho in less than 3 weeks and I can’t wait to start my next classes – this time as a full-time student. I’m continuing to pack (that’s my next post) and the cold weather is starting to arrive here in Texas. I guess it’s starting to prepare me for what I’ll face in Idaho.

I just finished my 10th week of ThisFitChick’s workout program and I’m so glad I started this program and way of lifting weights just a few months ago. This past week I noticed how strong I am becoming. My endurance has increased, my lifting abilities have increased, and I just feel invincible. I know I’ll be incorporating what I’ve learned to my workouts up in Idaho – lifting weights is a huge stress reliever for me, so I know I’ll be doing a lot of it to help me keep balance and find balance while I embark on this next chapter of my life: College.

(Girly-talk alert – if you are uncomfortable with that kind of stuff, skip this paragraph and read on.) In regards to this post, I thought I’d share with you my happy news… I had my TOM again this past week. It lasted for only 3 days, but that was longer than my last one last month. I don’t know if the stress from going to college and that huge change of environment/situation will affect it and prevent it from happening again, but at least I know I can have it on my own. That really means a lot to me, especially after going through two years of not being able to have it on my own.

……………………………………………………………………………….

But enough with all of that.

My Exams are done, and I want to celebrate with cake.

Cake Batter that is.

If you’ve ever tried my Almond Joy Almond Butter, then you know deadly.

This stuff passes it.

This nut butter tastes like you’re eating cake batter, but only better.

Unlike many cake batters and cake mixes, this nut butter has an ingredient list you can read. It has few ingredients, fewer carbs, almost no sugar (except for the sprinkles), and has more fiber and even some protein.

PLUS, it’s gluten-free, soy-free, vegan, no-sugar-added (except for the little in the sprinkles), and absolutely delicious.


My Cake Batter Almond Butter!!!

Let’s put on our party hats and have some fun! <]:D


Spread out 2 ½ cups (12 oz) of blanched sliced almonds. (I used blanched because I wanted a light color for the batter. I haven’t used regular almonds in this particular recipe yet, but I’m sure they’d taste just as delicious with the batter just not be as light in color.)

Toast them in the oven at 250*F (120*C) for 25-30 minutes, or until lightly toasted and fragrant, stirring a couple times.


Let them cool on the baking sheet for about 10-15 minutes. Then transfer the nuts to our food processor/powerful blender (I used my BlendTec)…


…and process the nuts until they get smooth and creamy. (It took me 1 ½-2 minutes, but it depends on the machine and its power.)


You may need to get your spatula in there a few times to help scrape the sides. Add some coconut oil (canola oil works too) if the nut butter needs it.


All smooth and gorgeous.


Add the vanilla, salt, and stevia, and then blend her all up by pressing the pulse button a few times.


Let the nut butter cool for 25-30 minutes in the fridge, then add the sprinkles! Pour into a glass container, grab a spoon, and dig in! (You may also want a spatula to get the last bits out of the food processor/blender – after tasting it, you’ll want too. ;))


Cake Batter Almond Butter!

Ingredients

  • 2 ½ cup blanched sliced almonds
  • ½ tsp salt
  • 3 packets stevia
  • 2 tbsp vanilla extract
  • Stir in: 1 tbsp sprinkles

Directions

Spread out 2 ½ cups (12 oz) of blanched sliced almonds. (I used blanched because I wanted a light color for the batter. I haven’t used regular almonds in this particular recipe yet, but I’m sure they’d taste just as delicious with the batter just not be as light in color.)Toast them in the oven at 250*F (120*C) for 25-30 minutes, or until lightly toasted and fragrant, stirring a couple times.

Let the nuts cool on the baking sheet for about 10-15 minutes. Transfer the nuts to our food processor/powerful blender (I used my BlendTec) and process the nuts until they get smooth and creamy. (It took me 1 ½-2 minutes, but it depends on the machine and its power.) You may need to get your spatula in there a few times to help scrape the sides. You may also want to add some coconut oil (canola oil works too) if your machine needs a little help. Add the vanilla, salt, and stevia, and then blend her all up by pressing the pulse button a few times.

Let the nut butter cool for 25-30 minutes in the fridge, then add the sprinkles! Pour into a glass container, grab a spoon, and dig in! (You may also want to grab that spatula again to get the last bits out of the food processor/blender – after tasting it, you’ll want too. ;))

Print This!

Note: To make this completely sugar free, you can leave out the sprinkles. They are optional, but I always love the vibrant color and childhood fun they bring to this treat. The nut butter tastes absolutely amazing as it is, but I always love having a little fun. 😉 You can also use 1/2-1 tbsp honey or agave in place of the stevia if you don’t have any.


Now go – grab a bag of almonds, grab a spoon, and grab your sprinkle shaker. Grab enough for a few batches.

Make this. You won’t regret it.

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How do you like to eat nut butter?

Specialty nut butters like this are always by the spoon. (They never seem to make it past that stage. ;)) I also like nut butter on top of fruit like apples, bananas (especially frozen bananas – freezing them takes them to a whole other level of amazingness), and pears; veggies (mainly carrots and celery as ants on a log); and oatmeal (just had a OIAJ this morning actually).

Are you getting excited for Christmas and the New Year’s? Any big plans?

I just finished my classes and am just planning on hanging out with my family and friends (and my cat) before I head up to the cold the first week of January.

With lots of hugs,

Kathleen

P.S. I may be having a giveaway soon…. 😉

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28 thoughts on “Week 10 + Cake Batter Almond Butter!

    1. Thanks, Sandy. 🙂 I’m really glad my exams are done too! But now I have to figure out what to do with myself before my next classes start on the 7th… I know I’ll be really busy packing and moving up there, but it’s really weird how I really WANT to start my next classes. I keep checking my email to see if anything comes saying I can access my next classes/schedule/etc. I am absolutely dying to do them — I loved my last classes so much: I’m just super excited about the ones coming up this next semester!

    1. Peanut Butter and Banana Sandwiches ARE really good! I know I’ll be having them while I’m up at college simply because they are so easy to through together and take with me, and they are absolutely delicious too! 🙂

      Thanks Hannah! I’d love to hear from you if you try it — it would really means a lot to me! 🙂

  1. Yum! It’s like fairy bread nut butter 😀
    Glad to hear about your TOM normalising over time, makes me very happy and I’m sure your healthy lifestyle with lots of healthy food and exercise has a lot to do with it!

    1. Heheh. I love sprinkles too! They always make a dish so pretty — and quite deadly if I say so myself. ;)I hope you are doing well with your classes! Are you spending the holidays with your family? 🙂

      Thanks for your comment, Julianna! 🙂

    1. Thanks, Miranda! I’m really excited my exams are done too. Though right now I can’t wait to start my next classes — I had so much fun with my last ones that I can’t wait for the next ones! 🙂

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