Today is an extremely exciting day for yours truly.
I have been asked to write a monthly online article by a community magazine, North Hills Monthly.
Guys, I honestly cannot tell you how exciting this is for me – getting recognized for doing something you love? There’s nothing better.
Well, maybe there is. And it’s in the form of this Snickerdoodle Nut Butter.
Creamy, rich, fluffy, totally flavorful: I’m hooked on the homemade nut butters. I’m always shocked at how expensive those natural nut butters are. Just a few weeks ago, I tried purchasing a simple almond butter at my local grocery store. When I went to go check out, I realized it was $15. FIFTEEN. My almond butter yearnings were put on hold as I promptly placed it back on the shelf.
I just can’t rationalize dishing out so much of my hard-earned money for something that can easily be made at home. With homemade nut butters, I can control the ingredients; ergo, I can control the cost. Luckily, buying nuts in bulk saves money, so once I stock up on all my favorites, it’s blendin’ time.
This Snickerdoodle Nut Butter is a simple combination of almonds, cashews, cinnamon, pure vanilla extract, and coconut oil. And seriously, it is so effortless. Step 1: Toast the nuts. Step 2: Blend into oblivion. Yes, it really is that simple.
And once it sits in the fridge, it almost becomes the consistency…of cookie dough. Yes, ladies & gents, cookie dough with nary a gluten in sight. You’re welcome.
Snickerdoodle Nut Butter
|Prep:||Cook:||Yield: about 1/2 cup||Total:|
This Snickerdoodle Nut Butter is a creamy, luscious homemade almond-cashew butter perfectly spiced to mimic winter's favorite cookie!
- 1 cup raw almonds
- 1/2 cup raw cashews
- 3/4 tsp. ground cinnamon
- 1 and 1/2 tsp. pure vanilla extract
- 2-3 tsp. coconut oil (if needed to help blend)
- salt, to taste
- Toast the nuts: Preheat your oven to 350 degrees F. Place almonds and cashews on a baking sheet lined with aluminum foil, and place in the oven. Toast for about 10 minutes, giving the nuts a stir every 2-3 minutes. Nuts will be done when fragrant and golden brown; do not let them burn.
- Make the nut butter: Place toasted nuts in a high-powered food processor and process until smooth. You will need to stop and scrape the sides every so often. Once smooth, add cinnamon, vanilla, coconut oil (if needed), and salt, and blend until combined.
- Store nut butter in a glass container in the fridge.
Stay classy, Internet friends!
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