INGREDIENTS (ALMOND BUTTER)
2 cups unsalted almonds
1 teaspoon agave nectar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon (optional add-on)
1 tablespoon honey (optional add-on)
1 scraped vanilla bean (optional add-on)
1 tablespoon cocoa powder (optional add-on)
DIRECTIONS
Preheat oven to 350 degrees F. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts.
Pour the almonds into your food processor and process for 10-15 minutes, scraping down the sides as necessary, until buttery. It will happen eventually, promise! If you like yours quite liquid, continue to process. When you've reached your desired texture add in any flavors, like agave nectar and salt.
Transfer to a container or jar and store at room temperature or in fridge. If you store at room temp, just give the almond butter a stir before you use it, as it will separate a bit.
INGREDIENTS (MACERATED BERRIES)
2 cups strawberries, hulled and quartered
2 tablespoons fresh lemon juice
3 tablespoons agave nectar
DIRECTIONS
Combine the lemon juice and agave nectar, then pour over the strawberries in a small bowl. Let the strawberries sit for at least 1 hour, until very juicy.
Keep in the fridge for up to a week until ready to use.
Recipe & photo & more insight: The Kitchy Kitchen
Eternally,
Rosie
