- 1
Ingredients
- 2 cups / 300g raw blanched almonds
- 2 tablespoons raw honey
- 2 tablespoons Omega Seed Sprinkles
- pinch of sea salt
Preparation
Step 1
Method
Preheat oven to 350°F/175°C
Line a baking sheet with parchment or a non-stick mat.
In a large bowl mix the almonds together with honey to coat evenly.
Spread the almonds out in a single layer on the mat.
Roast for 10 minutes.
Remove the almonds from the oven and place them straight away into the bowl of your food processor. Do not allow the almonds to cool or they will be stuck.
Add the salt and begin processing.
The nuts will go from coarsely chopped, to crumbly, to finely ground.
Continue to process the nuts until the oils are released, and a smooth, creamy mixture is formed. At that point add the 2 tablespoons of Omega Seed sprinkles. Pulse to combine.
Transfer the almond butter to an airtight glass container and store at room temperature or in the refrigerator.
Keeps for 1 month. Enjoy
Method