This year I’ve really embraced the idea of making many of my own pantry staples. From simple sauces, dressing and marinades, to snack items like hummus and nut butters, I’m filling the fridge with easy-to-make basics that are less expensive and healthier than their store-bought counterparts.
The thing I’m most excited about is a roasted maple almond butter that’s been in regular rotation in my fridge this month. The second we run out, I whip up another batch, because I always have the ingredients on hand and it’s literally the easiest, but tastiest thing you might make these days. I found the following recipe online, lured to it by the words ‘roasted’ and ‘maple’ and have been smearing it on toast, warm pitas, sliced bananas and chunks of apples ever since.
I recognize that almonds are not exactly considered a frugal freezer item (yes, freezer… it’s the best place to store nuts to keep them from going rancid), but I buy mine in bulk, lowering the cost considerably. Plus, they’re high in protein, which, when compared to the cost of meat, doesn’t seem so pricey after all. It’s a nutritious snack items to offer the kids, and I gave some to the baby as a way of introducing nuts, because it’s less tacky and slightly thinner than peanut butter, and easier for him to consume.
If you decide to give the recipe a go, be sure to check out the notes included in the ‘Good to Know’ section of the page for best results. Now, are you making anything exciting these days? How do you feel about homemade nut butters? Feel free to share in the comments.
Roasted Maple Almond Butter
Adapted from Edible Perspective
Prep and Cook:
Good to Know: