We all know that peanut butter and jelly is the classic lunch combo. I have eaten many, many of these sandwiches over the years and they never really get old. But sometimes a little variation on this delicious combination isn’t the worst thing in the world. Actually, it’s pretty dang good. The other day I was hoping to create a homemade version of a healthier nut butter, and this cherry almond butter was the delicious result. I started off with a classic almond butter but after the first taste test, I felt it was a little bland. Well, I’m not into bland. So after scavenging through the kitchen (using the word scavenging makes me sound like a pirate and I’m kind of ok with with that) I found some ingredients that sweetened this butter up without too much added sugar. The dried cherries transformed the bland almond butter into an all-in-one PB & J…or AB& J. Whatever, I’m not into details. All I know is that this recipe is sweet & nutty as well as healthy. All good things in my book. P.S. If you put this cherry almond butter in cute little mason jars, it makes a very nice gift. Perhaps I will send some to my newly Alaskan friend…because I hear nut butters are $10 a pop up there…and that is just a crime.
Ingredients: Makes 1 1/2 cups almond butter
- 2 cups raw almonds
- 5 tablespoons canola oil
- 1/2 cup dried cherries
- 2 tablespoons brown sugar
- 1/2 teaspoon coconut extract
- 1/2 teaspoon cinnamon
- Grind raw almonds in a food processor until smooth (about 10 minutes)
- Gradually add canola oil until almond mixture reaches consistency of smooth nut butter
- Add in remaining ingredients and food process until well mixed.