homemade vanilla almond butter recipe

Vanilla Almond Butter

The creation of this delicious, homemade vanilla almond butter is hardly my own.  One of my favorite readers, Courtney, over at benefityourlife.com, gave me several amazing presents during the holidays and one was a bottle of super tasty vanilla almond butter from the lovely Katie Kearney over at naturallynutty.com. Yum!

This is a great product, and when I finished Courtney’s gift and was too impatient to wait for my own order to arrive, I came up with the little treat below.  Katie’s is way better though and I suggest you get the real thing!

Vanilla Almond Butter
Serves:
Ingredients
Instructions
  1. Combine all ingredients in a medium (2 cup size) mason jar
  2. Stir ingredients vigorously until well combined
  3. Serve over apples, on sandwiches or plain (with a spoon)

If you are in Boulder this weekend I’ll be over at the Whole Foods on Pearl st. this Saturday from 12-3pm doing a book signing and participating in their gluten free taste fair. Visit their store calendar page for more information.

Audio is now available from my recent radio interviews with Gina Snow over at Epicurean Corner and Zorba Paster and Tom Clark on the Zorba Paster on your Health program. To listen to the audio just click on the play button next to the link. In addition you can find my Southwestern Salmon Burgers recipe from The Gluten-Free Almond Flour Cookbook on their recipes page.

The winner of last weeks Friday Freebie, a box of Cashew Cookie Larabars from iHerb, is Diane. Congratulations!

For this weeks Friday Freebie I’m giving away a jar of Naturally Nutty Sunflower Butter (with flax seed and hemp). To be entered all you need to do is retweet this post using the green button below.

UPDATE: this giveaway has ended, the winner was RickiHeller

Comments

  1. says

    Elana, the Sunflower Seed Butter that we always use is also organic, but there is no added sugar like there is in Naturally Nutty. It is 100% organic sunflower seeds. I didn’t know if you were aware of this but thought you’d like to know for those of us that don’t like added sugar in our food (which includes cane sugar). Here is a link if you are interested: http://www.peanutfreeplanet.com/Sunbutter_Organic_Sandwich_Spread_p/sunbutterorganicsandwichspread.htm

  2. says

    I am enjoying your cookbook. I made your chocolate chip scones this evening and they are yummy! Especially like you suggest with whipped cream! Thank you for this fun idea!

  3. says

    Thanks so much for this. I had a jar of almond butter in my fridge I didn’t really like and I used this recipe to transform it into something really yummy. Thanks again.

  4. says

    This is such a great idea. I love almond butter and have been looking for ways to make t a little sweeter and more interesting. Will need to try it soon.

  5. says

    I’m also concerned, not only after reading what I did about it but because it seems to have the same reaction in my body as does sugar. I do a lot better substituting honey and/or maple syrup.

  6. jenny says

    WOW. Elana, This recipe is amazing. I love that your recipes are simple yet, delicious. I adore your site and book and am so thankful for you. I hate to spend all day cooking and baking but, love quality, healthy food so, thank you again for all of your amazing recipes, time and efforts. (I had no idea how much I missed vanilla until now. Hmmm…what else could be vanilla-laden? Vanilla cocoa? You’ve got me thinking…)

    All the best, Jenny

  7. cindy cartwright says

    Dear Elana,

    I have your gluten-free cookbook and I really like it. I can bake sweets at last. Today I made a carrot cake and it is great, but since I can’t have the coconut frosting, I wanted to make the marshmellow one. It says that it can be stored in a mason jar for up to 24 hours. Do I need to store it for that long before I put it on the cake? Will it turn flat in 24 hours? I would like some clarifacion on the matter, please. Thank you for all the wonderful recipes. It has opened up my world to wonderful tasting foods.

    Cindy cartwright

    • jessica says

      I believe her wording means that the frosting (after it’s made) will keep for up to 24hrs in the fridge… Not sure what will happen after 24hrs, I would just trust the chef on this one though :-)

  8. Barbara says

    Thanks so much for this recipe. We were just informed that my son should be gluten/dairy/refined sugar free and I was losing hope for yummy treats. I came upon this page, went into the kitchen and mixed it up (used honey in place of agave) and he loves it. He and his little friend asked if they could have a gallon next time :)

  9. says

    This is an awesome recipe that also keeps you full for hours, well keeps me full on a slice of home made bread. It’s so easy and cheap to make, why anyone wouldn’t make it doesn’t make sense to me.

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