Roasted Almond and Maple Syrup Butter
Ingredients (makes around 2,5 dl)
320 g almonds
2 tablespoons maple syrup
1 tablespoon virgin coconut oil
1 vanilla pod, halved lengthways
1 pinch of Himalayan salt
1. Preheat the oven to 175°C.
2. Toss almonds with maple syrup, spread on a baking sheet and roast for 15 minutes. Leave to cool for at least 10 minutes.
3. Pour the almonds into a blender and add coconut oil, the seeds from the vanilla pod and a pinch of Himalayan salt. Blend for about 10 minutes, or until desired smoothness.
4. Store the almond butter in a clean jar and keep refrigerated for up to 2 weeks.