After making this cinnamon maple almond butter, I am 99.9% sure you won’t be spending over $10 on another jar of store-bought butter again. Like many, our family is always looking for ways to reduce spending. For most items, I am fairly amendable to the bargain-version. However, when my husband gently requested I spend less at the grocery store, I found myself in the defensive zone.  I made the argument that our family rarely eats out, we limit the more expensive meat-based dishes, and I shop at our local grocery, not whole-paychex.

And the highest priced item IS:

Once I got over my I am right, you are wrong tude, I looked over our food costs. In addition to seeing what costs the most, I also considered how often we eat it. Top of the list was almond butter. We slather almond butter on toast every morning.  But, it’s 2-3x more expensive than peanut butter! The good news? It’s easy to make, much cheaper than store-bought and this DIY cinnamon maple almond butter version tastes amazing.

overhead shot of almond butter, almonds on a wood board and two pieces of toast with almond butter spread

A couple heads up:

You’ll need a food processor. During the blending process, you might get to a point in the processing that you NEVER think it will get creamy. Stay the course, it will.

Other variations:

Get creative! You could add ingredients such as unsweetened cocoa powder, chili powder, or chia seeds. The list of tasty additions are endless, and once you get the “base” recipe down, you’ll have fun figuring out your family’s favorite. AND, the holidays are coming up. DIY almond butter makes a perfect homemade gift.

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Cinnamon Maple Almond Butter


  • Author: Jennifer McDaniel

Ingredients

Scale
  • 2 c. almonds, raw
  • 1 T. maple syrup
  • 1/2 t. salt
  • 1 t. cinnamon, ground

Instructions

  1. Add raw almonds to your food processor (use the S-blade).
  2. Press the “on” button and begin the blending process.
  3. The almonds will start to collect around the edges of the bowl. You will need to stop the processor and scrape down the sides every few minutes. It’s a bit of a high maintenance 15-20 minutes. 😉
  4. The almond butter should begin to turn into “butter” around the 15 minute mark.
  5. After about 20 minutes of continuous processing– the butter will begin to get creamy.

Notes

You can expedite this process if you warm the almonds in an oven preheated to 250F for about 10-15 minutes. After many jars of almond butter, my food processor appreciates the help! 

 

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.