This pumpkin spice almond butter takes just minutes to prepare, you’ll know exactly what goes into it and you’ll want to spread it on everything from toast to crepes to pancakes to smoothie bowls!
3cups (450 grams)raw, unsalted almonds (with or without skins) - $7.53
3teaspoonspumpkin spice* - $1.29
2 tablespoonsmaple syrup optional - $0.94
2tablespoonsoil optional - $0.20
Instructions
Preheat the oven to 175°C (350°F).
Spread the almonds on a baking pan and bake for 5 – 7 minutes, or until golden brown and smelling good. Transfer to a food processor and blend until creamy, scraping down the sides as necessary. Add the pumpkin pie spice.
Blend in the maple syrup if using (I recommend it!). The almond butter will thicken, if you’re ok with that then stop here. If you want to get the creaminess back, add it a couple tablespoons of oil.
Transfer to an airtight jar and keep refrigerated.