It’s the end of the week, so I guess it’s an appropriate time to make a food confession. I’ve already eaten way to many blueberry scones (that I was experimenting with yesterday, you’re going to love them) as well as some eggplant salsa dip. Top that off with putting pomegranate seeds on everything this week and I guess food confessions is really what a food blog is all about. Welcome to my world. I feel really blessed that I get to live somewhere that allows me to experiment with fruits and veggies like this.
For the real food confession…almond butter.
I love almond butter on just about anything and the fresher the better. I’ve included it in smoothies, eaten it on celery and bananas, and dipped apples in it. I will sometimes eat it on crackers, but try to keep empty cracker carbs to a minimum. That said, think of it as a topping for pancakes, waffles, or added into a peanut buttery treat! Really it’s just my go-to snack and when I don’t have some on hand, I wander around post-dinner wondering what I’m supposed to eat.
My typical almond butter purchase is from costco, but not having any this past week, I decided to make some.
Why hadn’t I tried this earlier??!!
I have raw unsalted almonds on hand, it would taste awesome with a little roasting on them too, and I simply poured them into my food processor and pressed go. It’s creamy, super fresh, and tastes slightly earthy. That’s the
super complicated instructions on how to make almond butter. It’s perfect.
I’m off to eat some apples and almond butter now…