So I have been spending A LOT of time cooking recently. There are a lot of reasons for this, but mainly because I’ve figured out what foods make me feel good and which foods leave my stomach doing backflips. And to guarantee I wont end up bloated and keeled over, I end up cooking 90% of my meals.
I’ve been really inspired and honestly a little overwhelmed by the healthy food blogger community. There are soooo many great people out there who have been killing the game of health blogging. Following along with them gives you a really good idea of what gets the “Healthy food blogger stamp of approval”. I’ve also noticed how easy it is for health food trends to evolve out of this type of advertising and I’ve have fallen subject to it many times, thinking that I have to have a new superfood to put in my smoothies (I don’t even make smoothies often) or some sort of fancy butter to make make my coffee give me super brain powers.
I will say some of these products work and some of them I honestly couldn’t tell you if I feel or taste a difference using them. I do dream about a day when companies would just send me boxes of $9 nut butter in the mail for me to try and then bless as a tasty option; but who wouldn’t want that, nut butter is amazing! I just really can’t justify making all these expensive health foods part of my weekly grocery shopping so I’ve narrowed it down to my ride or die items and started figuring out how to make them all myself.
The three things I really just can’t live with out are a nut butter, a dairy/soy free milk, and granola. I’ve researched recipes from some of the greats and taken their suggestions and combined them into a master plan to give you – almond butter, almond milk and almond butter granola in one fail swoop with only a couple of ingredients.
Let me start by saying I am not a chef or really a recipe developer. I guess now (with this post) I’m a recipe developer with a very small portfolio. I do however eat these three things every day so I have A LOT of experience in that realm.
Here is what you’ll need
Master Shopping List:
- 3 Cups of Nuts (I’ve mostly done this with almonds but occasionally throw in cashews as well)
- Coconut Oil
- Gluten-Free Oatmeal
- Protein Powder of your choice (this is optional I just like a little extra oomph in my granola)
- Food Processor
- Small sauce pan
- Baking sheet
Part 1: How to Make Almond Butter
- 2 and 3/4 a cup of Almonds
- Dash of cinnamon, salt or honey
- Put 2 and 3/4 a cup of almonds in food processor, leaving 1/4 cup out to chop and put in your granola.
- Add a dash of cinnamon and salt.
- Blend for 20 – 30 mins or until you reach desired consistency.
The best thing to remember when making almond butter is patience. Dry roasted almonds will take less time to break down when you start blending them but you can always buy raw almonds and toast them in the oven for about 15 mins on 325°. Your almonds will likely start to steam around the 15 minute mark, and thats good! That means they are about to release their oils to make your almond butter all creamy. I personally like mine a little chunkier so I’ll stop shortly after that point. I add cinnamon and salt to mine and some times a little honey if I am feeling like I want it a little on the sweeter side.
Great now you have almond butter! Now lets make some granola…
Part 2: Make Almond Butter Granola
- 3 large tablespoons of Almond butter
- 3 tablespoons of Coconut Oil
- 1/3 cup of honey
- 1 tablespoon of cinnamon
- 1/4 cup of Almonds
- Gluten-free oats (if you’re into that)
- 2 scoops of protein powder of choice (I usually use a hemp protein powder because I hate flavorings but I also have tired it with Vital Proteins Collagen Peptides and Burt’s Bees plant based protein powder)
- Chop your remaining 1/4 cup of almonds.
- Preheat oven to 325°.
- Line a baking sheet with parchment paper.
- Combine all dry ingredients in to a bowl and set aside.
- In a small sauce pan add almond butter, coconut oil, and honey. Stir on medium low heat until all ingredients are combined and start to thicken. Make sure it doesn’t burn.
- Pour wet ingredients over dry ingredients and mix.
- Spread mixture out on the pan and bake for 30-40 minutes, mixing every 8 or so minutes to make sure it doesn’t burn. I like my granola a little crunchy so I let it go for about the full 40 minutes.
- Take out and let cool completely before storing.
Feel free to freestyle with this recipe. The base of this recipe came from my girl Erin over at ebaileyfitness and I’ve been adapting it from there. I’ve been trying out different nuts, adding coconut flakes, dried fruit, whatever suites your fancy. The thing to remember is all you have to do is have enough liquid to very lightly coat your dry goods, that is what makes your granola clump together.
If you’ve made it this far you made it to the easiest part!
Part 3: Make Almond Milk
- 2- 3 tablespoons of almond butter
- 4 cups of filtered water
- Put about 3 tablespoons of almond butter in the blender with 4 cups of water
- Blend for about 2-3 minutes.
So let me say this might be the ultimate hack and what you sacrifice in terms pure looking almond milk you make up for in terms of simplicity. Most people make almond milk with out the skin on the almonds and then strain it in a nut cloth so their almond milk will typically be a little whiter than this one. I also get a little bit of separation in mine when left in the fridge but thats nothing a quick shake won’t solve.
I hope this has helped simplify your almond butter addiction and maybe leave a couple more dollars in your wallet. If you try it, let me know how it goes for you! I’ve been making this combo for a couple of weeks now and it gets better every time!