Cinnamon Almond Butter


ALMOND BUTTER! There's almost always a jar of this in my fridge. It’s a good source of protein and great source of healthy fats, but most importantly, it’s ridiculously delicious! And even better, it’s so easy to make at home. 

For making almond butter, I recommend using a high-powered food processor. I’ve tried to make it in my mini food processor, but it usually can’t run for long enough to break the almonds down properly. It can take a long time- up to twenty minutes- to reach best consistency. This might sound like a lot, but keep in mind that once you've scraped the sides of the food processor a couple times, you can let the food processor run by itself until it gets to prime consistency. 

When I'm not eating this right off the spoon, I dip apples in it, or spread it on a rice cake with bananas and cinnamon. It's a great addition to smoothies, and a spoonful on top of oatmeal brings your breakfast to the next level. 

Matt Simons- Catch and Release Deepend Remix


3 cups almonds, raw, unsalted
1 tsp cinnamon
½ tsp sea salt


Heat oven to 325 F. Roast the almonds for 10-15 minutes, until golden-brown and fragrant. Keep a close eye on them; you want to pull them out just before they start to burn (which happens fast). Add almonds to food processor and process until the texture is smooth and liquid (about 10-20 minutes). You may need to scrape the sides of the bowl a few times during processing. Once it reaches the desired texture, add cinnamon and salt. Enjoy!