Here's what you'll need:
2 cups unroasted almonds (they can be salted or unsalted)
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. flax seed
1 tsp. whole wheat or spelt flour
2 tsp. salt (use only 1/2 tsp if you bought salted almonds)
1/2 tsp. ginger
1/4 cup maple syrup
1/4 coconut oil (we love using Tropical Traditions Virgin Coconut Oil; you can also use olive oil or any other vegetable oil on hand)
Add all these ingredients (except the flax seed and flour) to a saucepan and saute for 15-20 minutes, stirring frequently. Start on medium, then turn down to medium low as the ingredients start to melt). It's important to stir frequently as they will stick and burn to the bottom of the pan.
Transfer to a cookie sheet lined with wax paper or parchment paper and spread into an even layer. Let cool completely! It is important that they are room temperature or cooler.
Once cool, place almonds in a food processor or "full service" blender (like a Blend-Tec or Vitamix). Add flax seed and flour. Start blending. Blend about 1-2 minutes, stop, and add a little water or smidge of oil. Blend again. Keep repeating this process until it starts to take on a butter form. Be patient! This can take 5+ minutes to accomplish.
Once blended, give a quick test taste. If you'd like it a little sweeter, you can add a little more maple syrup or honey. My kids also love chocolate almond butter, so I have added 1/3 cup dark chocolate chips as well. Sometimes I will take out half and keep it plain and then make half with chocolate.
Keep refrigerated. Perfect for sandwiches, smoothies, or to spread on pancakes. Enjoy!
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.