Hello again, blog. New York City has done such a great job of wining and dining me that it’s just a tiny bit hard to readjust myself to real life again. The past few days were filled with so much love, laughter, and good food, and I miss it already. Although I continued to share photos on Instagram during the few days I was there, I tried hard to disconnect myself completely and forced myself to really go on holiday. I saw friends I only get to see once a year, some even less frequently, as well as my faraway boyfriend, and I wanted to appreciate every moment I had with them. Each day was jam-packed with adventures and I couldn’t have asked for a better time. I’ll be writing a post on all my favourite spots in New York City and sharing photos from my trip, so stay tuned!
Now… nuts. Where do I begin?
As someone who eats mostly vegan, nuts make up a huge part of my diet. I snack on nuts, cook and bake with them, spread fruit or toast with nut butter, and of course, drink nut milk, all on a daily basis. People express concerns about the crazy number of calories I must be eating, but as of now, I haven’t found my nut consumption to be a health or weight issue for me. Nuts are extremely nutritious (especially when soaked!), not to mention delicious. My diet would be extremely dull and lacking without them, which is why I jumped at the chance to share how awesome almonds are when Nuts.com knocked on my door.
To help you get started on your road to almond bliss, I decided to share a recipe for smoked sea salt and maple almond butter. Although making your own nut butter might seem intimidating at first, it’s really easy and you get the best (read: edible) reward at the end of it all. All you need is a food processor and some tasty and toasty nuts! And the beauty of the nut butter is its versatility: you can use any nut you’d like to make any flavour you want! A few of my favourites: dark chocolate, cinnamon, or slightly salted. This smoked sea salt and maple almond butter is the perfect combination of sweet and smokey, and I love it with apple slices or spread on cinnamon toast. For more almond recipe ideas, simply scroll down to the bottom of the page, where I’ve compiled a list of almond recipes for you!
NOTES: I first struggled to make nut butter because I was soaking the nuts but not dehydrating them properly. While I soak most of the nuts I eat and cook with, I’ve found that it is much easier to make nut butter with nuts that have not been soaked. My method is just to roast them in the oven and to blend. If you *do* choose to soak them, I highly recommend that you properly dehydrate the nuts before making nut butter. Regular nut butter is easy to make without any additional oil, however, the stickiness of the maple syrup requires just a little bit of oil to make the nut butter smooth. Add oil as needed. If you prefer a crunchy nut butter, set a handful of nuts aside to add after the nut butter has been made.
SMOKED SEA SALT AND MAPLE ALMOND BUTTER
Yields around 1 cup of nut butter.
- 2 cups almonds
- 2-3 tablespoons maple syrup, more if desired
- 1/2 teaspoon smoked sea salt
- 1-2 tablespoons of neutral oil – I like to use coconut oil that has been melted and liquified
1. Preheat the oven to 150ºC/300ºF. Spread the almonds onto a baking sheet and roast for 30 minutes, until the nuts are fragrant and golden brown.
2. Remove the nuts from the oven and allow them to cool. Once they have cooled, blend the almonds and smoked sea salt for a few minutes. Scrape the sides and blend for a few more minutes, adding the maple syrup once the almond butter begins to liquefy. It can take up to 15-20 minutes to reach creamy nut butter bliss. If it needs more liquid, add one or two tablespoons of oil.
3. Store in a sealed jar and enjoy! The nut butter doesn’t need to be refrigerated and should keep for a few weeks.
some recipes to get you started with almonds…
- almond butter brownies with sea salt from gratitude and greens
- stuffed sweet potatoes with spinach, cranberries, and almonds from gratitude and greens
- nut milk three ways: sea salt vanilla almond milk, chocolate hazelnut milk, and cashew milk
- cinnamon almond butter from strength and sunshine
- three ingredient fig and almond bites from the tofu diaries
- coconut almond granola from diary of an ex-sloth
- easy raw flourless cake from unconventional baker
- cherry almond galette from sprouted kitchen
- raspberry almond pancakes with coconut sauce from healthier steps
- mixed greens almond and pepita pesto from veggie inspired
- raw cocoa and pomegranate tartelette from elephantasic vegan
- vegan energy bars (apple and cinnamon) from food porn, vegan style
- grain free double chocolate cookies from ceara’s kitchen
- vegan wraps with spicy orange olive tapenade from contentedness cooking
- blueberry muffins with almond crumb topping from oh, ladycakes
- almond butter and dark chocolate chunk cookies from happy hearted kitchen
Wishing you much love and happy kitchen adventures,
This post was sponsored by Nuts.com. All opinions are my own.