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.

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/11/cinnamon-roll-flax-almond-butter/