Sunday, November 30, 2014

vanilla maple almond sunbutter

Sometimes, there are fails.

For example, this lovely sunbutter.
This is what I get for experimenting.
For what it's worth, it was delicious.
We ate it all.

I'm posting the recipe because I'm convinced the recipe is just fine.
It was in the execution.
Between boys yelling and a baby crying, I had to stop the food processor a couple times and go solve the world's problems.
So, I think if you follow the directions exactly, it'll be just fine.

I plan on trying it again and I'll update.
But, for now, we are scraping the last little bit of this chunky, clunky, delicious sunbutter out of the jar.

Vanilla Maple Almond Sunbutter
Makes around 10 ounces.
From Lexi's Clean Kitchen
1 cup raw almonds
1 cup raw sunflower seeds
1 teaspoon vanilla
2 tablespoons pure maple syrup
dash Himalayan sea salt
2 tablespoons coconut oil

Preheat your oven to 350*. 
Line a baking sheet with 1 cup sunflower seeds and 1 cup raw almonds and roast for 5-7 minutes.
Add your roasted nuts to your food processor...I used a 10-cup food processor but adjust your quantity of ingredients if you don't have a big processor.
Start your food processor and blend until nuts become flour-like for 3-5 minutes
Add in your coconut oil, put your food processor on, and let it do the work. After another 8-10 minutes or so, scrape down the sides
Put the food processor back on and blend for an additional 10 minutes. Stop every few minutes or so to scrape down, add in vanilla and pure maple syrup this time it should be just about almond butter consistency...blend until fully smooth and creamy...she says, just when you think it'll never happen, it does, so be patient!

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