Cardamom Maple Almond Butter
We love nuts and butters, and the two combined, around here. But we can also appreciate some added flair to every bite. This Cardamom Maple Almond Butter can go both sweet and savory (like me). I’m convinced that cardamom is a superior flavor that adds a floral, yet complex, profile to any dish it’s sprinkled into. Flavoring your almond butter (or nut butter of choice) is a decision that makes for an even tastier drizzle on your next toast, oatmeal bowl, or slice of apple.
Now, the texture of a nut butter is essential. There’s creamy, crunchy, a blend of the two. I believe there are two kinds of people, the creamy nut butters and the one’s who waste their time convincing others that crunch nut butter is superior (it’s not).
I’ve found that the key to making perfect, smooth, creamy nut butter is to add some extra fat to the mix. I prefer adding creamy, delicious coconut oil like Garden of Life’s Raw Extra Virigin Coconut Oil! I’ve always been a fan of their coconut oil because it’s mild in flavor, it’s affordable, and it’s the cold pressed.
Processing your nut butter in a food processor is essential, and is the safest method… and yes I’ve burned/warped a many blender cups in my past. Another key method for ~ creamy ~ nut butter is to roast your almonds. Roasting them will help release their natural oils and will evoke an even more prominenet almond like flavor.
Just remember that patience is KEY (even in life, unfortunately). Your almond butter will get creamy, just give her time.
Cardamom Maple Almond Butter
Yield: about 12 ounces
Time: about 20 to 30 minutes
INGREDIENTS
2 cups unsalted raw almonds
3 to 4 tablespoons Garden of Life’s Raw Extra Virgin Coconut Oil, melted
1 to 2 teaspoons cardamom
1 to 2 teaspoons cinnamon
2 tablespoons maple syrup
pinch of salt, add more to taste
thinly sliced watermelon radish
2 to 3 tablespoons vegan cream cheese
drizzle of salsa macha (Mexican Chili Crisp), to garnish
drizzle of honey, to garnish
sprinkle of flaky sea salt, to garnish
freshly chopped parsley or mint, to garnish
DIRECTIONS
Begin by preheating your oven to 350 degrees farenheit. Once preheated, place your unsalted raw almonds on a baking sheet. Roast for 8 minutes. Be careful to not overroast the almonds which will result in a more grainy almond butter.
To a food processor (I do not reccomend using a blender), add the almonds and coconut oil. Process/blend for about 10 minutes until creamy and smooth. If you wish to have a crunchier texture, add about 1/3 cup of raw almonds to the nut butter and process for an additional 2 to 3 minutes. If you want a creamier nut butter, add an additional 1 to 2 tablespoons of coconut oil at a time.
Add the cardamom, cinnamon, pinch of sea salt, and maple syrup to the food processor and blend until just incorporated about 30 seconds. A
Spread softened cream cheese on the toasted sourdough. Remove a couple of radishes from the water and pat them dry with a paper towel or kitchen cloth. Layer the thinly sliced radishes over the cream cheese.
Drizzle salsa macha (or chili oil of choice) and honey. Sprinkle with freshly chopped parsley or mint and flaky sea salt.
Take a picture and dive in!
