Yes, you read that right GINGERBREAD ALMOND BUTTER! Now my poor partner has to
taste test literally everything I make (mostly good, but sometimes downright horrible!), he
was a tad sceptical about this gooey buttery concoction I had blended together – until I
force fed it to him…AND THEN he went in for more! HURRAH – The gingerbread almond
butter was created and I had the lick (tick?) of approval!
Store bought nut butters – Yeah, they’re alright, but they are SO easy to make fresh at
home, you don’t have all the added nasties and they taste WAY better. Mixed with Ginger
& Co’s powders and you have a superfoodie match made in heaven! Almonds in particular
provide you with the good fats (yep, we want these!), fiber, protein, vitamin E, manganese
and magnesium, just to name a few. This makes them extra wonderful for your hair skin
and nails (I’m definitely down to include eating into my beauty regime) as well as just being
an overall good guy for your health and well-being.
You can drizzle this gingerbread delight over the top of your smoothie bowl or granola,
spread it thick on some sourdough, stuff it inside some medjool dates or even just eat it
right out of the jar by the spoonful (who are we to judge).
Gingerbread Almond Butter
1 ½ cup of almonds
¼ cup of coconut oil (melted) or macadamia oil*
2 Tbsp. liquid sweetener (we used agave)
1 Tbsp. Ginger & Co’s Ginger Latte Powder
Pinch of salt
*If you make this with coconut oil, your nut butter won’t be as runny (it will still taste just as
delicious though). This is because its currently winter and coconut oil becomes rather solid
at this time of the year.
Preheat your oven to 180°C. Spread your almonds out onto a baking try and pop them in
the oven for around 15 minutes (this helps to draw out the oils in the almonds). Place them
into your food processor/blender with the oil. process for a minute, stop to scrape down
the sides and continue with this process until you get a smooth paste. Once this is
achieved, add the liquid sweetener, Ginger & Co’s Ginger Latte Powder and a pinch of salt
and repeat the process until it is all combined and has a slightly runny and smooth
texture**. Pour into an airtight jar and store at room temperature.
**If you want a more drizzly texture, add a little bit of extra oil that is liquid at room
temperature such as macadamia or almond oil
This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.
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