cinnamon swirl sprouted almond butter (vegan, body ecology, paleo)
cook: 15m | serves: 1 16 oz jar
Ingredients
  • 16 Ounces raw almonds
  • 2 Teaspoons cinnamon
  • 3-4 Tablespoons Lakanto Golden Raw Monk Fruit (use MYTINYLAGUNA for 20% off)
  • 1 Teaspoon vanilla powder
Instructions
  1. 1. soak & sprout your almonds.

    soak seeds overnight and drain out the water in the morning - rinse and dehydrate or lightly roast your seeds.

  2. 2. blend & add ingredients.

    blend all ingredients in a blender or food processor. blend until fully smooth - if your butter seems dry keep blending until the almonds break down completely - trust me they will start to warm and turn into a gooey delicious almond butter.

    to store put in a mason jar and put into your fridge for 1-2 months. xo

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/cinnamon-swirl-almond-butter/