Weekend is coming and weekend means pancakes for breakfast. And this would be the end of the weekend story if I wasn't that picky. What to put on my pancakes? (my first world's problems...) Nutella? Too boring. Jam? Too sweet and artificial with all the 'let's pretend there were more fruits added than they really were'. Lemon curd? Cool... but for morning pancakes? Naaah... rather for afternoon cookies. Peanut butter! Nope... I had peanut butter cookies not that long ago. Honey? Fits rather for toasts and butter than pancakes. Time for something new. This time homemade Almond Butter won :)
Almond Butter
500 g raw almonds
1 1/2 tbsp honey
2 tbsp olive oil
salt
Preheat oven to 200 C and spread almonds on a baking sheet so that you get a single layer of them. Roast almonds for 10 minutes and change their position occasionally with a spatula. Remove them from the oven and let them cool.
Something to listen to while waiting for them:
When cooled transfer roasted almonds to your food processor, add honey, one tablespoon of olive oil and salt and blend until smooth. First almonds will become very crumbly, but with time you will be able to see that they blend into a smooth nutty butter. Add another tablespoon of olive oil, spice to taste (e.g. I prefer my almond butter a bit more salty) and blend a bit more. Transfer Almond Butter to jars and store at room temperature. Spread it on pancakes, use it for cookie dough, add it to ice cream, blend it with smoothies, eat it with with your fingers. There are countless possibilities :)
No comments:
Post a Comment