Cinnamon Spiced Salted Caramel
date: 2013-04-27 
time: 12:23:00
time: 12:23:00 
Cinnamon Spiced Salted Caramel
- 5 dl [2 cups] medjool dates, pitted
- 1 dl [1/2 cup] + 2 tbsp water
- 2 tsp vanilla
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tbsp maple syrup
Add the dates to a food processor and pulse until broken up into small pieces. Add the water, vanilla and cinnamon and blend until smooth. This may take up to 7-8 minutes, scraping down the sides of the food processor as needed. Once very smooth, add the salt and maple syrup if desired. Blend until completely combined. Store in a sealed jar in the fridge.
Chocolate Almond Butter
date: 2012-11-23 time: 17:34:10
time: 17:34:10 
Chocolate Almond Butter (makes about 3½ dl [1 ½ cups])
1 dl (½ cup) semisweet or dark chocolate chips 6 dl (2 ½ cups) whole roasted salted almonds 1 tbsp melted virgin coconut oil (optional)Place chocolate chips in a small microwaveable bowl. Microwave in 20-second intervals, stirring in between intervals, until the chocolate is almost completely smooth and melted. Stopping before the chocolate is completely melted ensures the chocolate will not burn. Stir the chocolate until completely smooth. Set aside. Add almonds to the bowl of a food processor. Process until nuts are finely ground. Continue processing until the ground almonds come together and turn into a peanut butter-like consistency, or the nuts clump together in a ball in the processor, about 5 minutes. If the nuts are still powdery, keep processing. Pour melted chocolate over ground almonds and pulse until combined. If the chocolate almond butter is too dry, add the coconut oil and process to combine.
Recipe from this blog.
Maple Cinnamon Almond Butter with Hemp, Flax and Chia seed
date: 2012-10-30 time: 19:49:28
time: 19:49:28 
Maple Cinnamon Almond Butter with Hemp, Flax and Chia Seed (yields 3 dl [1 1/4 cup]
4 3/4 dl (2 cups) raw almonds 2 tbsp whole flax seed 2 tbsp hemp seed 1 tbsp chia seed 3 tbsp pure maple syrup 1 tsp ground cinnamon ½ tsp salt 1 ½ tsp pure vanilla extractPreheat oven to 150 C (300 F). Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the almonds, flax seed, hemp seed, chia seed, and maple syrup. Spread out almond mixture onto baking sheet and bake for 30 minutes, stirring once half way through. Remove from oven and allow the almond mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when ready. Add in the vanilla, salt, and cinnamon and process until mixed well. Remove the almond butter from the processor. If you’d like crunchy almond butter, add some almonds (~1 dl (1/2 cup)?) into the (now empty) processor and process until chunky. Stir the chunky almonds into the almond butter.
Recipe from this blog.
Almond Butter
date: 2012-10-17 time: 19:24:21
time: 19:24:21 A lot of you guys wanted the recipe for the almond butter I made this morning, so here you go! There's no "real" recipe really, you just dump some almonds in a food processor, and process away...simple as that! The awesome thing about this is that it's the same process to make any kind of nut butter - peanut butter, cashew butter, walnut butter, - even seed butters like sunflower seed butter and pumpkin seed butter!
Almond Butter (filled up about half of the glass jar you see on the last two pictures)
200 g almonds optional: seasonings of different kinds; olive oil, salt, honey, gingerbread spice, etc.If you want a really "nutty" almond taste, I highly recommend roasting the almonds at 175 C (350 F) for about 10-15 minutes first. Roasting helps to release their oils and really brings out their nutty flavor. And your kitchen will smell amazing! You'll know they're done when they're a little darker and the smell fills your kitchen. Let them cool, then throw them into your food processor. Turn it on and let it go for a while. First, it'll chop up the almonds. Then, it'll turn to a fine powder. You'll have to keep stopping to scrape down the sides, then start again. Then, the almonds will finally start to clump up. Keep scraping, then processing, scraping, then processing... Soon enough, it'll start to roll onto itself. Keep going! Then, finally you'll see the oils burst and your ball will be shiny and smooth. But keep going. The consistency will then turn smooth and creamy, and at this point you can taste the butter. If you like it, it's done! Otherwise you can go on and add in some extras for flavor. I added a dash of salt and some honey, and mine turned out PERFECT! Totally smooth, totally spreadable, and just perfect for my taste. Just store it in a glass container and keep it in the fridge where it should last for up to two weeks.
Pumpkin Spiced Almond Butter
date: 2012-10-01 time: 23:16:00
time: 23:16:00 
Pumpkin Spiced Almond Butter
5 dl (2 cups) raw almonds 3 tbsp maple syrup (divided in 2 and 1) 2 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg ½ tsp sea salt 1 ½ tbsp olive oilPreheat your oven to 150 C (300 F). Spread the almonds on a baking sheet (use parchment paper if you want) and pour 2 tbsp maple syrup and stir them. Roast for 30 minutes stirring the almonds every 10 minutes. Let them cool for about 30 minutes before transferring to the food processor. When cooled, transfer the roasted almonds into your food processor and give it 15 pulses before turning it on. Let it process, stopping your food processor to scrape down the sides of the bowl as needed. It will take a while to butterize (15-20 minutes), it usually forms a big ball of dough first. When it does, stop the processor and pour in the rest of the ingredients. Process until all the ingredients are mixed and the almond butter is smooth. If you want a smoother consistency add more oil. Use the almond butter on your toast, on oatmeal, in smoothies etc.
Recipe from this blog.
Natural and sugar free chocolate spread
date: 2012-09-26 time: 19:50:44
time: 19:50:44 Nutella who??!! With this yummy recipe you will definetly calm your sweet tooth for any chocolate spread! The good news? It's completely natural, sugar free, and only 40 kcal per tbsp. SCORE!
Homemade chocolate spread (12 servings [1 tbsp = 1 serving])
4 tbsp unsweetened cocoa powder 6 tbsp natural honey 2 tbsp of almond milk or regular skimmed milkMix everything very well with a fork or with a mixer until there aren't more crumbs. Add more or less honey according to the sweetness you want, but if you sustract honey add milk instead so it doesn't lose the desired consistence. Save in a small container and keep it in the fridge.
Recipe from this blog.
