Hi.

I'm a freelance food stylist, food photographer and recipe developer based in Gothenburg, Sweden. I've always been wildly interested in healthy foods, and my focus is on delicious, healthy, vibrant food that makes you feel well, nourished and happy. I'm also extremely passionate about helping other people find balance in life by making healthy choices. Read more about it on the blog!

Almond Butter With Cardamom & Vanilla

Almond Butter With Cardamom & Vanilla

This is a basic recipe that I often refer to in other recipes. So good on its own or just slathered on bread or crackers, but also very useful in many other recipes. If you're planning on using it for dressings etc. simply omit the spices.

 

Almond Butter With Cardamom & Vanilla

makes about 1 cup

2 cups raw almonds (preferably organic)

pinch of pink himalayan salt (other good quality salt will do too)

3/4 tsp ground cardamom

1 tsp powdered vanilla (or 1 vanilla bean, seeds scraped out
 

  1. Toast the almonds in a dry frying pan on medium heat until the almonds are golden brown and smell fragrant – watch carefully not to burn them. Remove from the pan and let the almonds cool for a few minutes. The toasting can alternatively be made in the oven on 150° C (300° F) for 20-25 minutes, until the almonds are light brown/beige on the inside and start to smell fragrant.
  2. Once the almonds are cool enough to handle, tumble them into the bowl of a food processor and pulse until you’ve got a fine almond meal.
  3. Run the motor for about a minute. Stop, remove the lid and scrape the almonds down the sides and off the bottom of the processor bowl. Repeat until the almonds start to release their oil and become buttery and spreadable. Be patient – this can take 10-15 minutes! No need to add oil – just be patient.
  4. Add salt, cardamom and vanilla towards the end. You could omit the spices but I promise you – they make this almond butter heavenly!
  5. Taste and add more salt if necessary. Scrape the almond butter into a jar and refrigerate. Keeps for 2-3 weeks in the fridge.
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