I´m a morning person – you know one of those crazy people that voluntarily (and without an alarm) jumps out of bed at 6 to start their day. One reason for this behavior, at least for me, have to be breakfast. Its my absolute favorite meal and I go to bed every night thinking about what I want to indulge in the next morning.
Haha. I really sound like a crazy-person right now, but hey, its true!
My most recent discovery when it comes to breakfast is toasted oatmeal porridge. Toasting the oats in the pan before adding water just transfer the childhood gloopy nightmare into into something wonderful. And to go with that; sliced banana, cinnamon, chia seeds and almond butter. The nutty, creamy flavor-bomb that I basically put on everything right now – crackers, apples, in sauces, you name it.
So expensive to buy, so incredible easy to make even though it needs a bit of patience.
You will need;
3 cups almonds with skin on (good quality ones if you have, just taste so much better)
Start off with roasting the almonds together with some salt in a pan on a medium-heat. Be careful since they start to burn really quickly. So move them around often and don’t leave them unattended. Roasting the almonds firstly give them a better flavor but also help with the blending process.
When the almonds are roasted, transfer them into a food-processor and start to pulse. They will go from coarsely chopped to a fine crumb. Make sure to let the processor rest if it starts to feel warm. When the almonds have gotten into a fine, flour-consistency you can start to run the food-processor on a low setting until it turns into butter. Taste and see if the butter needs more salt and then transfer over to a container. It last about 3 weeks in a refrigerator.
(If the butter doesn’t go together easily, add 1 tbs of oil and start mixing again. This should help the process)