This almond butter is so simple that it doesn’t need a recipe.
2 cups of raw almonds + food processor = raw almond butter.
It takes a bit of patience and about fifteen minutes of your time, plus the ability to scrape down the side of the food processor on the reg. You can’t just press go and walk away. But it’s worth it, I promise.
This batch turned out pretty dense. If you like it thinner, you can add a tablespoon or so of oil. I quite prefer it this way, though. Especially on pancakes.
If you’re looking for something with a more exotic flavor profile, check out Ricki’s recipe for flavored nut butters. I have been drooling over her concoctions for quite a while. This time, I was in the mood for something simple, raw, and requiring only one ingredient. Next time, I’m going for walnuts and chocolate, for sure.
In training news, I abandoned the training plan I was doing in favor of starting a new half marathon training plan. I have been lusting after longer distances again, and I’m thinking about running the Staten Island Half in October. I haven’t committed yet, but I figure I’ll train for it and see how I feel in a couple of weeks.
Monday’s run was 4 miles, and today I’ve got another four slated. It already feels good to be training for something longer, even if my really long runs are still a few weeks away. Happiness.
Cookies and I do not have a great track record. Usually my cookies come out more like what my sister likes to call pancooks — dessert-like objects that look like cookies but have the texture of pancakes. Either that, or they taste like something you might eat to keep yourself, ahem, regular.
Well, I’ve learned my lesson. For the time being, I’m sticking to tried and true cookie recipes from proven bakers. The only substitutions I’m allowing myself to make are simple ones I know will work. Promise.
My new baking practices are working well for me, and this recipe for Chocolate Chip Spelt Cookies (which came to me from The Vegetarian Times by way of Have Cake, Will Travel) might be my new standby.
Celine cut the original recipe down to make two very large cookies. I doubled her measurements and made sixteen small cookies.
And I did make a couple teensy changes. I used almond butter instead of peanut butter, and I added an extra tablespoon of chocolate chips for good measure.
I’m not kidding when I say that these cookies were some of the best I have ever eaten. They’ve got the ideal amount of chew, and the maple syrup (can you tell I’m on a maple kick lately?) adds the perfect touch of sweetness. Plus, there are only seven ingredients (and that’s including baking soda and salt); with a recipe so simple, it’s hard to go wrong.
These cookies disappeared within two hours, and now that they’re gone, I’m moving on to some savory recipes. I’ve got some giant zucchinis to use up before I leave Illinois, and it’s a perfect rainy kitchen day…
If you’re looking for yet another delicious summer potluck recipe, I’ve got to point you in the direction of A-K’s fab blog, Swell Vegan. I just made her Spicy Raw Almond Slaw for my ladies only dinner party the other night, and it was a smash hit. My dimly lit picture does not do it justice, but head over to Swell Vegan and you’ll see some beautiful pictures of A-K’s creation.
I subbed spring onions for red onion, left out the agave because I didn’t have any on hand, and used toasted sesame seeds instead of sesame oil. I also might have been a bit heavy-handed with the almond butter, which, in my opinion, is almost never a bad thing.
I’m about to spend this hot Saturday at the beach and cooking dinner with wonderful friends, so you can probably expect more in food news quite soon. Stay cool!
Tellin’ it like it is.
I got wind of these coffee-enhanced snack balls through a spectacular fellow blogger at Social Workout, who linked to the original recipe at Mark’s Daily Apple. These babies pack some serious energy!
I tweaked the recipe a bit according to what I had on hand, and they turned out fabulously. Here’s what I threw in the food processor:
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup raw pumpkin seeds
4 tablespoons raw almond butter
6 medjool dates
2 tablespoons ground coffee
3 tablespoons unsweetened coconut
Mix it all up and then use a teaspoon to scoop it out and your hands to roll it into balls. Easy as pie. Wait, way easier than making pie.
They may look like poo, but they taste like heaven. And at about 70 calories each, with a one-two protein/caffeine punch, they are the perfect pre- or post-run snackie, which is why I’ve been playfully calling my version Runner’s Balls. Sometimes food needs to be silly.