By Kelly Scott
Pumpkin Spice Almond Butter
3 steps
Cook:10min
I have been making my own nut butters for years. A lot of store bought ones have lower quality ingredients and bad oils I do not consume. Plus they are a lot more expensive than if you make them at home. If you have been following for a while you may even remember I used to sell them and ship them all over the country! It was one of my favorite hobbies.
I still make all my nut butters today because it is so easy and inexpensive. I also like adding fun flavors that stores do not have. I have done flavors from vanilla almond, mint coconut, curried cashew, and many many more. One of my favorite flavors for fall is pumpkin spice almond butter. I have been eating it on everything! If you are wanting to spice up your nut butters, definitely give this recipe a try.
Updated at: Thu, 17 Aug 2023 04:04:01 GMT
Nutrition balance score
Great
Glycemic Index
10
Low
Glycemic Load
1
Low
Nutrition per serving
Calories132.4 kcal (7%)
Total Fat11.4 g (16%)
Carbs5.2 g (2%)
Sugars1 g (1%)
Protein4.8 g (10%)
Sodium29.4 mg (1%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Preheat the oven to 400*F. Roast the almonds on a parchment lined sheet tray for 10-14 minutes, until golden brown.
Step 2
Add almonds to a food processor and process until smooth. This takes around 10 minutes. Scrape the sides when necessary and break up when necessary. Keep blending until smooth. If you like your almond butter a little thinner, once it is fully blended add 1/4 cup of melted coconut oil and blend.
Step 3
Add the spices and blend until incorporated. Store in an air tight container at room temperature.
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