It’s hormone-poisoning week once again, so my appetite and my hormones are all over the place. Inspired by another food blogger’s experiment with savory almond butter, I got to wondering… what would happen if I made almond butter seasoned with the spices from my favorite spiced nut recipe?
The answer: Danger, Will Robinson! Its salty-sweet nuttiness means it’s the answer to the “I want potato chips AND chocolate” dilemma. I really shouldn’t have it in the house, but I’m allowing myself a taste – just a teaspoon a day – while I weather the cramps and emo storms of being a girl.
Spicy Almond Butter
1 1/2 cups unsalted, dry roasted almonds
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1/2 – 1 tablespoon honey, to taste
1. Place the almonds, cumin, cayenne, and salt in a food processor, and process until it forms a paste, about 6-10 minutes.
2. Add the honey and process until combined.
A spoon is really all you need, but you could spread this on pear and apple slices, and it would probably be pretty badass as a stand in for Sunbutter on an SB&J Burger. You know what I did? I smushed it into a piece of celery with a few raisins. What’s better for a summer picnic weekend than ants on a log?!
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