Oh, that sounds fancy, doesn’t it? It’s truly not. Ven and I simply dry roasted whole unsalted almonds (~3 cups) for ~10 minutes in a hot 180 degree Celsius oven, then pureed them in a food processor for ~7 minutes until luxuriously smooth and butter-esque (scraping the sides of the processor intermittently). We added a touch of maple syrup (~1 teaspoon) to the mix and a sprinkle of sea salt flakes, just for fun.
I now have two jars of this lovely nut spread in the fridge, beckoning me to greet them daily with a spoon.
This morning, I added a heaped teaspoon to my porridge. Together with the first oranges of the season, I quite think it makes a pretty little Wednesday Breakfast Club post for you.
♥ Porridge made with rolled oats, chia seeds and milk, topped with roasted almond maple butter.
♥ Orange slices.
What did you have for breakfast today?