This community is amazing. Seriously amazing. I sent out a little thank you on Instagram, but I wanted to be sure to thank everyone here, too.
I remember reading blogs in college and watching them thank their readers for whatever reason, and thinking – what? why? you haven’t even MET these people!? <— This was obviously before I joined the food blogging community. And then, when I started my own food blog, the first time someone commented that they liked my recipe, it made my WEEK. You know, this blog isn’t just a “blog” to me, it’s a labor of love. It means SO much to me.
So that fact that you are all here, participating, reaching out, commenting – especially now that I’m going through a rough spot – IT’S SO AMAZING. Even if you’re reading this blog silently, you are still participating in the manifestation of my passion and livelihood. And I wish I could help you achieve YOUR dreams! (But seriously, if there’s any way I can ever help any of you, just email me – even if it’s just to talk. I LOVE LOVE LOVE hearing from you.)
When I asked for hugs on Instagram, you all seriously responded. And now I’m sending y’all the BIGGEST HUG BACK <3
- 2 Cups Raw Almonds
- ¼ Tsp Salt
- ½ Tsp Cinnamon
- ¼ Tsp Cardamom
- ⅛ Tsp Ginger
- Pinch of Allspice
- Pinch of Cloves
- Pinch of Nutmeg
- Start by preheating the oven to 300 degrees F.
- Spread the almonds on a baking sheet, and toast in the oven for 10 minutes. (Note - if you toast the almonds longer, the bioavailability of the nutrients in them will decrease.)
- Once nuts are done toasting, remove from the oven and let cool for a few minutes.
- Now, add the nuts, salt, and spices to your food processor. Process continually for 8 -10 minutes, until a creamy nut butter is formed. Note, you may have to pause and scrape down the sides of the food processor many times. Also note that the time it takes to make a creamy nut butter will depend on the size and power of your food processor.
- When done, scoop your nut butter into a (preferably glass) container - it will fit perfectly into a half pint mason jar - and enjoy!