Almond butter is a great source of vegetable protein.
Ingredients
- 2 cup whole almonds
- 1 tsp cinnamon
- 1 pinch sea salt
Instructions
- Preheat oven to 150 degrees Celsius.
- Place almonds on a baking sheet covered with parchment paper. Roast almonds for 10-12 minutes, stirring once halfway through, to ensure they don’t burn. Remove from heat and allow to cool.
- When cooled, place roasted almonds in the bowl of a food processor along with the cinnamon and sea salt. Pulse until creamy smooth. Depending on your food processor this may take a few minutes. My food processor takes just over 2 minutes to process into a creamy texture.
- Transfer to a glass jar with a tight lid and refrigerate up to two weeks.
