Cinnamon Roll Flax Almond Butter

November 26, 2012 By Leanne Vogel December 13, 2018

Oh boy do I have a treat for us today! I’ve gotten back into making my own nut butters (enjoying a tablespoon or so drizzled over a fresh cut apple as a post yoga snack) and this latest batch is better than any other nut butter I’ve ever made. It’s more satisfying than my Vanilla Flax Almond Butter even!

If you don’t have a food processor and the thought of people everywhere out there making their own nut butters makes you a tad bit envious, do not fear… you can do it too. Just buy a thing of store-bought nut butter and add the extra flavors and ingredients yourself. All you’ll need is 2 cups of nut butter, a large bowl and a hand mixer. Add in the ingredients below and bam! Similar results in a flash.

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Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.

For those wondering: I use a Cuisinart Elite Collection™ 12-Cup (3 L) processor although if I had to do it all over again, I would have just held on to my Black and Decker Quick and Easy. That thing was a machine and made nut butters better than my current processor.

Okay, let’s get to it!

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5.0 from 2 reviews

Cinnamon Roll Flax Almond Butter

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 2 cups, 16 servings

All the flavors of your favorite ooey, gooey breakfast packed into a nutritious nut butter.

Ingredients

2½ cups raw almonds
2 tablespoons coconut nectar
¼ cup milled or ground flax seed
2 tablespoons ground cinnamon
Flesh from 1 vanilla bean or ¼ teaspoon alcohol-free vanilla extract
¼ teaspoon Himalayan rock salt
MCT oil, non-GMO cold-pressed organic canola oil, or avocado oil drizzled as needed

Instructions

Preheat oven to 170F.
Spread the almonds out onto the prepared baking sheet and mix with coconut nectar until all nuts are covered. Bake for 40 minutes, stirring once half way through.
Remove from oven and add to the bowl of your food processor, setup with an "S" blade.
Add remaining ingredients except oil.
Process until drippy, scraping the bowl as needed. Drizzle in oil at the top of the processor throughout the process to help breakdown the nuts. This should take between 10-15 minutes.

Notes

You may have to add a couple of tablespoons of oil if the nut butter isn’t breaking down easily. The amount will vary depending on the quality of your food processor and the nuts used. I use about 2 tablespoons in my nut butters.

Feel free to use any liquid sweetener you have on hand. Maple syrup would work nicely, too.

View nutrition information (once on page, scroll down)

Why the low roasting temperature for the almonds?

Roasting nuts at temperatures higher than 170F causes damage to their delicate fats. When the fat in nuts are damaged, they produce free radicals that can cause lipid peroxidation aka the oxidizing of fats in your bloodstream that can trigger tiny injuries in your artery walls. This peroxidation is the first step in the buildup of plaque and cardiovascular disease.

It’s crushing, I know. Heh.. crushing… nuts… I crack myself up.

Thankfully, all we have to do is roast our nuts in temperatures lower than 170F and we’re fine ‘n dandy!

I added the coconut nectar to the roasting pan just to reduce the stickiness. If you’ve worked with coconut nectar before you know exactly what I mean. That stuff is just about as stringy as molasses!

Once the almonds have come out of the oven, add everything to the processor. Don’t wait for it to cool as the warmed nuts make them easier to process.

After about a couple of seconds of processing the mix will breakdown into small pieces like the picture below on the right.

After about 3 minutes the mixture will be fairly dry and begin to climb up the walls of the processor. Just push it down with a spatula and keep going.

After about 5 minutes the mixture will begin to get oilier and stickier, still climbing up the walls. Just keep pushing with a spatula.

After about 8 minutes a ball will form. The ball is a sign that you’re almost there… yay!

At about the 10 minute mark the ball will fall apart and the mixture will begin to get drippy. Process for an extra minute or so and you’re golden.

It’s best to store your freshly made nut butter in the fridge.

Kevin and I pulled out the Christmas boxes Saturday morning and decorated the house all weekend long. It was challenging to find a space for everything in our new (and much smaller) home but we did it. It’s beginning to look a lot like Christmas up in here! A couple of presents under the tree and a bit of Christmas baking next weekend and we’ll be right up in the holiday spirit!