3 months - almond free. Forging a diet of soy, coconut and regular milk has been... interesting. And kind of a pain in the ass. Last night, I decided to try my luck and eat some almonds again, just to see what would happen. And yay... no reaction! I might be cured from my almondosis!
I wasn't going to push it, but of course today I started thinking about almond butter - delightful, creamy, delicious almond butter. It reminded me of this recipe I had been meaning to play with. Chia and hemp maple almond butter. I looked in my cabinets. I had all of the ingredients. I even had the food processor. Dare I try it?
Chia Hemp Maple Almond Butter
- 1 cup of raw almonds (I get mine at Trader Joes)
- 1 tablespoon pure maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon hemp hearts
- 1 tablespoon coconut oil
- 1/4 tsp sea salt
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
*you can find hemp hearts (aka raw shelled hemp seeds) at Whole Foods or here. Vitacost.com rocks, btw.
Preheat oven to 300 F
In a large bowl, mix almonds with maple syrup and spread the mixture on a baking sheet lined with parchment paper.
Bake the maple almonds for 25 minutes, until your kitchen smells like waffles. Yum.
Remove the almonds from the oven and let them cool for a few minutes. Try not to eat them all while you're waiting.
While they're cooling, separate 10-15 almonds and chop them into tiny pieces with a knife - set aside.
Process the rest of the nuts in the food processor.
Let the food processor run for 5-10 minutes, occasionally scraping down the sides.
After the almonds stop being meal-y and become buttery (about 5-7 minutes), add the coconut oil, chia, hemp, salt, vanilla and cinnamon. Let the processor run for another few minutes.
Once it reaches your desired consistency (which can be up to 15 minutes), stop the food processor and add in the reserved chopped nuts into the almond butter.
Put it all in a cute container and store in your fridge. And brace yourself. That shit is delicious.