>> Wednesday, June 16, 2010
I've had several pretty epic kitchen fails lately. First there was the great gluten-free pancake disaster. Then the awful tangerine-limeade incident. We can't forget the coconut butter debacle. And now the maple-almond butter gone wrong. The concept seems easy enough to grasp -- at least mentally: Turn nuts into butter. Just roast, process, and flavor.
However, between the almond and coconut butter issues, I'm starting to think my food processor might be to blame. (I mean, it can't be ME, right?!) We'll get to that later. I wanted to share this recipe with you anyway. Though what results isn't exactly like Ashley's cinnamon-maple-almond butter, it's still good enough to eat. Good enough to add into oatmeal. To spread atop toast. To enjoy simply from your spoon. It's got all the protein and flavor, it's just not the right texture.
HOMEMADE MAPLE-ALMOND BUTTER -- SORT OF
What you'll need . . .
- 1 cup raw almonds
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 to 2 tablespoons coconut oil
Method . . .
- Preheat your oven to 350 degrees F. Line a cookie sheet with tin foil or parchment and pour your almonds onto it. Spread out for even cooking.
- Allow to roast for 10 minutes -- you should start to smell them . . . and they'll change color, darken.
- Allow to cool for approx. 10 minutes. Then in your food processor (I would assume a smaller one works better), process until almonds form a fine meal-y texture.
- Add in the maple syrup, cinnamon, and 1 tablespoons of the coconut oil. Continue processing for up to 10 minutes. The mixture should be well incorporated and close to almond butter texture by then. Again, mine never fully reached that point. Add more oil if you feel it's necessary.
- Store in a glass jar or other kind of container.
So, it looks pretty dry, right? It isn't dry. It's just crumbly. I don't quite understand why it didn't totally work. It does taste just as good as the "real thing," however the texture is certainly something I need to work on. I even found Ashley's recipe for her famous cinnamon-maple-almond butter and followed it exactly. And I thought her method of roasting the almonds with the maple syrup on them would be the magical key to success. For me? No dice.
Like I said above, I'm starting to think my food processor is to blame. She's small, but powerful. The blades might not be sharp enough? Have any of you had this problem? I first started to suspect something was up with the little pink thing when Ashley said that all you need to make coconut butter is coconut flakes. Then you just process them (for a while) until the butter forms. I processed for twenty -- count 'em -- twenty minutes . . . nada.
Basically, I'd love some suggestions on good-quality food processors. Because I'm almost 100% certain we need to buy a new one. What works the best for you? What's the most economical? What size do you like best? Anything related to food processors is welcome. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com. Also don't forget you have until Friday, June 18th at 9PM to enter our CSN $60 Gift Certificate Giveaway. I know what I'd do with that $$$ -- buy a new food processor!!!
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