Hey My Vanilla Swirls!
Thanks for all of your encouraging comments on my last post. Living without air conditioning can be very brutal. The heat really killed my energy. But at least the air conditioner guy finally came and we are back in business!
What do I eat like — every morning?
Can you guess?
Oh, and OIAJ.
My favorite part of OIAJ is when you reach the bottom and find the jewels.
Toast the almonds at 400 degrees F for 8-10 minutes or until fragrant. (SKIP THIS STEP IF YOU WANT RAW NUT BUTTER.)
Blend almonds in the blender. It’s best if you let the almonds cool slightly after being toasted before blending in the blender. The blender works more efficiently.
Once in crumbles, add spices.
Scrape the sides to make it go faster.
Add oil 1 Tbsp at a time, if needed.
It’s getting creamy!
Once smooth, pour into a jar and store in the fridge.
Or just grab a spoon and dig in! (highly recommended)
Vanilla Spice Almond Butter
- 3 cups almonds
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each ground nutmeg and cloves
- optional: up to 3 Tb coconut oil or canola oil (use only if needed)
Toast the almonds at 400 degrees F for 8-10 minutes or until fragrant (SKIP THIS STEP IF YOU WANT RAW NUT BUTTER). Start blending the almonds in the blender. (It’s best if you let the almonds cool slightly after toasting before making into buttah. The blender will work more efficiently.)
Add the spices. You may have to scrape the sides to keep it going. If needed, add the coconut oil 1 Tb at a time. Once all smooth and creamy, pour into a jar and store in the fridge. Or, just grab a spoon and dig in (highly recommended).
Heaven in a Jar.
Do you like Vanilla? I love the flavor vanilla brings! It is so amazing!
Do you like Nut Buttah? Oh yes!
When do you start your classes/school for this coming year? I get to start this morning — full-time.