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 oil

 

Preheat 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.