ALMOND BUTTER

INGREDIENTS:

• 2 x cups almonds (raw)

• 1 x pinch salt

• 2 x tbs honey

• 1 x tsp cinnamon

METHOD:

THE KEY TO THIS RECIPE IS PATIENCE!!!

Preheat the oven to 180 degrees. Line a baking tray with baking paper and spread the almonds evenly across the tray.

Put the almonds in the oven to roast the foo around 10 minutes, giving them a stir at about the halfway mark.

Remove the almonds from the oven and let them cool for around 10 minutes, or until they are warm to touch instead of hot.

Once the almonds have cooled slightly, transfer them into a food processor and start blending.

Keep blending until a smooth, creamy consistency forms (this will take quite a while so you need to be patient!! You will find a crumbly consistency will form first, then quite a thick, chunky, hard one. Use a knife to scrape the edges and break up any hard clumps that form and keep blending!!! If you find the blender or mixture becomes quite hot, let it sit and cool for a few minutes!)

Once you have your nice smooth, creamy consistency, add the salt, honey and cinnamon. Then, blend it all in.

You may find the consistency goes back to the hard clumpy one, which you will need to continue blending until it goes back to smooth!

Once you are happy with the consistency, spoon the mixture into a jar to store, and keep it in either the fridge or pantry!!