I felt like some super crunch action this morning. Cereal time!! The big round flakes was some type of Nature’s Path brand…but I can’t think of what kind it was…Oat Flakes maybe? I sprinkled Raspberry Galaxy Granola on top. Definitely the CRunch I was craving.
My cereal was soaked in So Delicious unsweetened coconut milk. I’m all for super crunchy, low sugar cereals, but this was a bit bland. I wanted to slice a banana on top but they were under-ripe. A banana totally would have saved it! I ate about 3/4. I also ate 1/2 vegan blueberry muffin and then a lot of sampling of the following creation.
Almonds!!! Time to make round 2 of homemade almond butter. Previously I made a Crunchy Chia Almond Butter and a Vanilla Bean Almond butter. They were good, but do not compare to the following.
Roasted almonds with maple syrup. It was hard to not eat all of these.
They smelled fantastical.
Time for some processing!
The creaminess begins but takes many more bowl scrape-downs until it’s complete 
This is all I’ve been able to think about all day long. I made it at about 10:30am this morning and have been sampling it every since. You know, to make sure it’s still edible 
As I’ve talked about before, I like almond butter but it’s definitely not my favorite. I love peanut butter a whole lot more.
However…This was THEE tastiest nut butter I have ever had. Insanity, I know. So you want the recipe? Okay okay, here you go!!
Nut butters are really easy to make. You really don’t need a recipe to whip up a batch…but you miiight just want to follow this one!
Roasted Maple Cinnamon Almond Butter
**Updated – 3/29/2011**
- 1c raw almonds
- 2.5T maple syrup
- 1/4t salt
- 1/2t cinnamon
- 1/2T oil [optional]
- Preheat your oven to 325*
- Line a pan with parchment if you don’t want to clean a sticky mess! Do not use foil or wax paper.
- Pour the almonds on the pan with and mix with the maple syrup.
- Roast for ~15min, stirring 3 times. Watch so they don’t burn.
- Let them cool for 5min. [If you let them completely cool, they will be much harder to process]
- Put in the food processor.
- Turn the processor on + let it go until it’s buttery ~15min. Scrape down the bowl as needed.
- Add in the salt + cinnamon and process again until smooth + buttery.
**Notes**
- If you’re having a really hard time getting it to smooth out, you can stream in 1/2T oil, after 12-15min of processing to help move things along.
- If you have an 11c food processor, you can double this batch and make 2c. If you have a 7c, I do not advise doubling this recipe..
I have never been so excited to make oatmeal in the morning. Helllloooooo creamy oatmeal topper goodness!!!
I use Grade B maple syrup. Yes, maple syrup is expensive, but it is so worth it. Make sure to store it in your fridge once you’ve opened it. If you have a health food store around you, chances are you can buy maple syrup in bulk, which is SO convenient. Definitely a money saver.
Has anyone tried this brand before? This flavor was pretty decent but still don’t love this brand of Kombucha in general.
Lunch!! I ate up the last little bit of the millet black bean burgers on a huge bed of GREEN. Emily inspired me to do this with the leftover! I threw the remains of the mix in a pan to get it crispy. Then I topped it on a mix of kale and mixed greens along with about 1/4 of a large avocado. YUM. My dressing was olive oil, nutritional yeast, salsa, s+p. The only thing missing were tortilla chips for some crunch!
With a side of plain yogurt + a kiwi. I got a tub of Stonyfield Plain yogurt and it’s just soooo boring compared to the Greek. I was trying to save money and this was on sale, but I won’t be buying it again. Blegh!
I worked today and decided to pack my dinner to go. I love having all of the options to choose from while working at Whole Foods, however it does add up!
Obviously, the almond butter played a large role in my dinner decisions.
- WF small batch organic sourdough bread
- ~2T Roasted Maple Cinnamon Almond Butter [to.die.for.]
- 1/2 banana that I found in the fridge – Could have used this on my cereal but forgot about it…better on the samich!
Although this looks like nutritionally deficient white bread, Sourdough is pretty good for you! This brand has 4g protein per slice. Sourdough also has a low glycemic index rating, so it won’t give you a carbo-load crash and will also take longer to digest, keeping you fuller longer.
Move over Justin’s Nut Butter, there’s a new kid in town!! No joke, this should probably be illegal…someone please make it and tell me what you think!!
SF Oikos Strawberry is one of my favorite yogurts. I think it is waaaaay better than Chobani, which I find overly sweet. Crunchy pink lady apple was eaten as a snack.
Something exciting happened today…
I got a new toy More on that soon!!
Work is EXhausting. Yowza! My legs are achy and my feet are super sore. Definitely did not need a workout with working 2 days in a row. Someone asked if I posted yesterday’s post at 3:30am. That was probably East Coast time. I posted at about 1:30am and tonight I’m posting at 2am. I didn’t get home from work until midnight. When I got home I ate about 4 snacks obviously including some almond butter. It’s already half gone. Ooops.
Niight!!
xo
Ashley
PDF 
New to blog. Love this recipe. Will try today!
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[...] 1 HUGE Doctor Kracker loaded with 1/2 salt kissed cashew butter + 1/2 maple cinnamon almond butter [...]
Hi Ashley,
I made your almond butter today and i cant figure out why it never turned creamy? It still delicious and totally edible but its more of a non-spreadable crunchy sticky texture. I have made raw almond butter before and no problem. I doubled the recipe, but other than that i followed to a t. i really want to get this down because it is soooooo good. Any ideas???
[Reply]
Ashley Reply:
June 17th, 2010 at 12:04 pm
You have to process the roasted maple almonds to a nut butter first and then add the other ingredients…I’ll have to update the recipe. I Just had this happen myself!
[Reply]
[...] maple cinnamon almond butter sauce [...]
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[...] had an apple with Ashley’s Roasted Maple Cinnamon Almond Butter before heading to the gym. The flavor is amazing but for some reason mine turned out very hard and [...]
[...] kitchen toy, my food processor just died. I am crestfallen. But don’t worry, I have half ground Roasted Maple Cinnamon Almond Butter to console myself. Call me an emotional eater, this is [...]
omg. This looks beyond amazing! I can’t wait to make it
What is the shelf life of a homemade nut butter???
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I made the almond butter this evening and after about 10 mins of OMGing it with my grandma we slapped it on some FroYo and I am still OMGing it in my mind. THank you, THankyou, Thank you, thank you!
[Reply]
[...] oats mixed summer and fall with both pumpkin and peaches, but the real star of the show was the roasted maple cinnamon almond butter made [...]
Just wish to say what a fantastic blog you got here! I’ve been around for quite lots of time, but now decided to show my appreciation of your work!
Thumbs up, and keep it going!
Cheers
[Reply]
Ashley Reply:
October 14th, 2010 at 10:15 am
Thanks so much for saying hi Eleonore, and for your sweet comment!
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Do you recommend using raw almonds only? One recipe
stated:
Roasted Maple Cinnamon Almond Butter
**Updated – 7/8/2010**
* 1c Almonds
[Reply]
Ashley Reply:
October 21st, 2010 at 12:10 pm
Yes, I use raw almonds because then I to them and roast them. I’m sure if you used roasted unsalted, that would work fine too…but then you wouldn’t need to roast them separately in the oven. However, I think the best result is starting with the raw almond.
[Reply]
[...] Roasted Maple Cinnamon Almond Butter from The Edible Perspective. This is a recent blog discovery I enjoy, the writer, Ashley makes scrumptious-looking, healthy meals and takes beautiful photographs of them. Her bowls of breakfast oats make me salivate just by looking at them. She’s inspired me to eat a little better and to try some different recipes, such as this nut butter. She makes all sorts of nut butters, but the name of this one had me at Roasted. And Maple. And Cinnamon…well, you get the idea. [...]
I made your nut butter this weekend and it turned out delicious! Thank you so much. My husband has an absolute fit about the price of the store bought specialty nut butters and I was so tired of plain almond butter…this was JUST what I needed. I’ve eaten with an apple, in my oatmeal, and I can’t wait to have it with pancakes.
[Reply]
Ashley Reply:
October 26th, 2010 at 10:57 am
Awww, I’m so glad!!! Yay
Fancy nut butters do seem expensive…but if you compare it to something like 1-2 mixed drinks or 3 beers at a bar, that are consumed within 2hrs, it really doesn’t seem all that expensive. hehee 
[Reply]
[...] versatile foods is nut butter. It can be made from any number of nuts (see above list) and if you make it yourself, you can even add things like salt, chocolate, coconut, honey, or maple syrup for more flavorful [...]
[...] I decided to attempt home made almond butter, I found the recipe via The Chic Life from The Edible Perspective (both fabulous blogs might I [...]
[...] Roasted Maple Almond Butter [...]
How long should you process the nut butter after adding in the salt, maple syrup and cinnamon?
I was thinking about using honey instead of Maple syrup have you ever tried that?
What about not adding the oil? will that ruin the recipe?
Thanks!
aly
[Reply]
Ashley Reply:
December 4th, 2010 at 11:48 am
It depends…usually just takes a few more minutes, like 3-5. Honey would definitely work and be delicious! Not adding oil will just leave the nut butter extremely thick. It will probably not smooth out in this recipe. But if you make plain almond butter, and roast the nuts, you probably won’t have to add any oil.
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I made this today, one cup’s worth without the cinnamon, it was delicious, my whole family loved it, so thank you.
Because it was such a small batch, I used my food processor until the almonds were crumb-like and then added the extra ingredients and went at it with my immersion blender, ended up beautifully creamy.
Thank you.
[Reply]
Ashley Reply:
December 28th, 2010 at 8:47 pm
Wow…that is awesome that it worked with the immersion blender. Thanks for letting me know!
[Reply]
[...] But not just any almond butter. Ashley’s Roasted Maple Cinnamon Almond Butter. You can find her recipe here. [...]
[...] Now I just had to decide what to make to christen my brand new food processor. I immediately went to Ashley’s website Edible Perspective. I knew that she has made a ton of nut butter recipes, and that is definitely something that I couldn’t make without a food processor. (also her photography is GORGEOUS. Seriously, even if you aren’t interested in food, go check out her site for the photos.) I had some leftover almonds from the cinnamon almonds that I made, so I knew it would be some kind of almond butter. I ended up choosing her Roasted Maple Cinnamon Almond Butter. You can find the recipe here. [...]
[...] recette de Roasted Maple Cinnamon Almond Butter d’Ashley me faisait de l’oeil depuis longtemps. En tant que bonne québécoise, je suis [...]
Wow, I just finally made your almond butter and it ROCKED!! I was so scared to try making it, too. Doubt I’ll be buying my old Trader Joes AB anymore
[Reply]
[...] adaped from: Edible Perspective & [...]
Ashely,
I made this this weekend and the first batch came out great and tasted fantastic. The second batch was going fine until I added in the maple syrup. I had a nice creamy almond butter then when I poured the syrup down the feed tube, it turned into a gummy concrete-like blob. I have no idea what happened! I tried letting it run longer with no success and when I streamed in some oil thinking that might help it just seeped off the sides of the almond-blob. It was almost like the maple syrup candied on contact because the almonds butter got so warm in the food processor? I did cool the nuts for 10 minutes before processing. Do you have a suggestion on how to keep this from happening or an idea of what I did wrong? Both batches were a triple batch so 3 cups of almonds to start. Thanks!
[Reply]
Ashley Reply:
February 14th, 2011 at 11:00 pm
Tripling the batch was probably the issue. What size food processor do you have? I have an 11c and tripling does not work…even doubling is a bit difficult. Did you add the first 1/2 of maple syrup to the nuts when you roasted them, or all at the end when they were processing? I’ve never really had a problem with the recipe, except if you make too large a batch! I guess you could also just add a little bit of the maple syrup at a time instead of all at once. Hope it works for you better next time!
[Reply]
[...] made a variation on Ashley’s Maple Roasted Cinnamon Butter, and my life will never be the [...]
This recipe looked so good (I’m a long time Justin’s Maple Almond Butter lover) that I went out and bought a food processor, just to make this! So worth it. This stuff is amazing! I also made the Chocolate Chip Cookie Dough Almond butter, which I can’t stop eating straight off a spoon. Where do you get such cute little containers, like the blue one in the first almond butter pic?
[Reply]
Ashley Reply:
March 9th, 2011 at 12:05 am
Wow…that’s awesome!! I’m so so glad you liked it!! It’s definitely the best nut butter I’ve ever made.
The little cup is from Crate + Barrel..it’s really tiny and for sorbet! I get most of my plates and things at Crate + Barrel. You can find some really cute + cheap things there sometimes. I also have quite a few things from World Market.
[Reply]
[...] (Inspired by, and adapted from Ashley’s Roasted Maple Cinnamon Almond Butter) [...]
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[...] D5000 Yesterday, I made Roasted Maple and Cinnamon Almond Butter following this great recipe. My kitchen smelled delicious all day [...]
[...] – even peanut butter can be difficult for that matter. So, after being inspired by the edible perspective blog, I borrowed a food processor from a friend and tried to make my own. I even cracked finally [...]
[...] enough to think up making my own nut butter. But then again, who needs to reinvent the wheel when you already have perfection. Perfection in the form of homemade almond butter. Almond butter featuring maple syrup, [...]
[...] Roasted maple cinnamon almond butter @ The edible perspective [...]
[...] but I really like the almond butter in this one. I actually made my own almond butter. I used this recipe as my inspiration, but I just used plain roasted almonds and salt. Ashley’s other nut [...]
hey ashley – i LOVE your blog, i just found it and seriously have been compulsively reading all your old entries for days now. you come up with such cool recipes! i just made this almond butter, but it wouldn’t work in my big food processor – the owners manual recommended using no more than 1 cup if i’m going to process nuts, so 1 cup is what i used (since that’s what your recipe calls for anyway) but it wouldn’t butterize. the crumbs just kept sticking to the sides and the bottom of the processor and the blade ended up just spinning around not even coming into contact with anything. i added a little walnut oil and a little more maple syrup but still nothing. it wasn’t until i moved the crumbs over to my dinky little $14 food processor that it finally butterized. do you think i should double the recipe and try again in my big processor? even though the instructions recommended not to use that many nuts… but it just seemed like more mass would have helped. any idea why it didn’t work?
[Reply]
Ashley Reply:
April 4th, 2011 at 11:57 pm
I have an 11c and process 2c at minimum, but no more than 3. I’m sure the instructions just err on the side of caution and for grinding nuts, 1c will work fine. But for grinding nuts into nut butter, you need more than 1c.
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Sooo delicious! A new addiction for me
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[...] Tbsp awesome vegan peanut butter (I used this recipe from Edible Perspective to make PB – go try it. [...]
[...] Honey Roasted Peanut Butter (adapted from Ashley’s Roasted Maple Cinnamon Almond Butter) [...]
I made this a while ago and it’s delicious. The first time I made it, it melted and killed my very old GDR food processor (I was really excited and only waited 3 minutes). Then I got a modern food processor and it turned out wonderfully! I added way more cinnamon but followed directions other than that. It’s my favorite almond butter, so thanks.
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Ashley Reply:
June 8th, 2011 at 1:19 pm
Awesome! You’re so welcome!
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I finally made this almond butter and you are right…it is AMAZING! I have been sampling it warm since I made it. Looking forward to trying your other almond butters as well!
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Ashley Reply:
June 24th, 2011 at 1:08 pm
I am so glad you liked it!!!!
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I just made this, and it’s amazing! It’s SO much better than any store-bought nut butter I’ve ever had. This was my first time making any kind of nut butter, and I can’t believe how easy it was. From now on, I think I’ll be making all of my own butters. Thank you so much! I can’t wait to try your other recipes!
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Ashley Reply:
June 30th, 2011 at 11:18 pm
Aw, yay!! I love comments like this. Have fun creating!!
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This was my first foray into homemade nut butters and it is so incredibly delish! But, my food processor got all hot and smelled like death while making it. Have you gone through many food processors when making your nut butters? I have the Cuisinart processor. I have a Vitamix and am wondering if that might be better suited for these jobs. Do you have any experience making nut butters with a Vitamix?
[Reply]
Ashley Reply:
July 28th, 2011 at 10:08 pm
Death? REAlly?? haha, that’s crazy! I have an 11c cuisinart, that I’ve been using for a few years. I’ve probably made about 20 batches or so of nut butter with it. I’ve never used the vita, but heard it can be done. They might have some info on their site.
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I just made this today (first time making/eating almond butter!) and it is reallllly good!
It took me much longer than 15 minutes though to get it to become that butter consistency. More like a half an hour!! I even added the oil. Why do you think it took so long? I guess it doesn’t even matter though, since it turned out so goood! Still, it might be nice if I knew how to shorten the time it takes to make. Thanks Ashley!
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Ashley Reply:
July 28th, 2011 at 10:05 pm
I’m so glad you liked it!! Wow a half hour, huh? Crazy! What type of food processor are you using? I use an 11c Cuisinart, which is pretty heavy duty. If you have a smaller size, it will take much longer. That could be the problem! Glad it ended up working, but I’ve never had it take near that long. Weird!
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I have a Hamilton Beach 7 cup processor.. it was the cheap ($35) option! I would love to get a Cuisinart one day, when funds allow me to!
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Ashley Reply:
July 29th, 2011 at 9:40 am
That’s most likely the reason why it took so long.
I was fortunate enough to receive the cuisinart for our wedding. It’s my most used kitchen appliance for sure!
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This is SOOO good! I searched for an almond butter recipe like Justin’s maple AB and this popped up, lo and behold I’ve already been checking out your recipes for quite some time
thank you!!!! I already ate all the scraps that couldn’t fit into my jar…
[Reply]
Ashley Reply:
August 30th, 2011 at 10:57 am
Hehe, probably my best nut butter recipe to date…and I think it was my first. I’ve tasted it with Justin’s side by side and I’m partial to mine.
hehe
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