Oh the joy of moving…
I tried my best not to get distracted while packing this weekend but my food processor was sitting in the pantry begging to be used and I couldn’t resist making something.
I ended up with a jar of Pumpkin Almond Butter. No big deal.
Luckily it was a quick recipe that didn’t require too much prep or clean up. I was able to get back to the task at hand (packing our entire house into boxes) pretty soon after making the butter (and posting it to Instagram / Facebook). Several people quickly guessed that it was a pumpkin butter or nut butter. You guys are good!
- 2 cups unsalted, roasted almonds
- ⅔ cup canned pumpkin
- 1 Tablespoon chia seeds (optional)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt
- 10 drops liquid stevia (I used vanilla)
- Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes.
- Add remaining ingredients and process until smooth, another 5 minutes or so. If you want the butter to be even smoother, you can add a little oil. I didn’t think this was necessary.
- Place pumpkin almond butter into a storage container and store in the fridge for up to one week.
For the record, it tastes amazing on oatmeal.
And I’m sure it would be a delicious dip for apples or pears, a lovely spread for toast, waffles and pancakes and I know for a fact it tastes good in cookies. Hint hint – there will be a cookie recipe involving this almond butter coming soon. You didn’t think I could go a full weekend without baking some sort of treat, did you?