Gingerbread Spiced Almond Butter
Perfect for spreading over morning toast, this homemade nut butter is perfect on waffles and pancakes too.
JAWZ High performance Blender
- 3 cups raw almonds
- 3/4 cup grapeseed oil
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch cayenne pepper (optional)
- Preheat oven to 350˚F. Spread almonds on parchment paper–lined baking sheet. Bake, turning occasionally, for 10 to 15 minutes or until fragrant and golden brown. Let cool completely.
- In JAWZ High Performance Blender, combine almonds and oil; mix on Speed 10 until smooth. Add ginger, cinnamon, cloves and cayenne pepper (if using). Store in airtight container for up to 2 weeks.
Substitute coconut oil, canola oil or avocado oil for grapeseed oil if desired.
Sweeten with a touch of brown sugar, honey or maple syrup.