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.
