Pumpkin Spice Almond Butter Makes 1½ cups 2 cups raw almonds ½ teaspoon kosher salt 1½ tablespoons grapeseed or canola oil 1 to 2 tablespoons maple syrup 2 teaspoons cinnamon 1 teaspoon ground cloves ½ teaspoon ground ginger ⁄ teaspoon ground nutmeg
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edible INDY fall 2016
Preheat oven to 325°F. Place almonds on a rimmed baking sheet. Bake for 25 minutes, until fragrant. Let almonds cool for 1 minute, then place in a food processor (while still warm). Process 1 to 2 minutes, until dry and crumbly. Scrape down the bowl. Turn on the processor, then with motor running add kosher salt, oil and 1 or 2 tablespoons maple syrup (use 1 tablespoon for a slightly sweet, thinner version and 2 tablespoons for a sweeter, thicker version). Continue processing 6 to 9 minutes, scraping down the bowl often in the beginning stage, adding ½ to 1 additional tablespoon of oil if almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. When creamy, while motor is running add cinnamon, cloves, ginger and nutmeg. Stop to scrape down sides of the bowl, then continue processing until spices are fully integrated.
