Showing posts with label nuts. Show all posts
Showing posts with label nuts. Show all posts
If you love the warm, cozy flavors of gingerbread, you’re going to adore this homemade Gingerbread Almond Butter. It’s everything we crave at any time of the year — toasty almonds blended until silky smooth, lightly sweetened with molasses and maple, and spiced with all those comforting gingerbread notes that make the whole kitchen smell like a hug. This is one of those simple little recipes that feels wonderfully special, whether you’re spreading it on toast, spooning it over porridge, or dipping crisp apple slices into it.
What I love most is how easy it is to make. A handful of pantry ingredients and a few minutes in the food processor are all it takes to create a jar of creamy, delicious almond butter that tastes like your favorite gingerbread treats. If you’ve never made nut butter at home before, this is the perfect place to start — and once you taste it, you may never go back to store‑bought again.
My sister brought us over a gift of some Gingerbread Almond Butter last weekend and we sure have been enjoying it. Its a lovely snack with sliced apples and is even great on toast! But I confess I like it with the apple slices best of all. Apparently you can use it to make cookies and breads as well. I thought I had shared the recipe with you on here before, but alas I had not. I did share Roasted Macadamia Nut Butter several years back. That one was delicious also and I used it to make some cookies as well.
You do need a good strong heavy duty blender or food processor to make nut butters, but other than that they are a breeze to make. You just pile everything into the machine and let it take care of all of the hard work.
One thing I really like about these natural butters is that you know exactly what is in them. You can control the amount of sugar/sweetener and there are no palm oils like there are in most nut butters. Plus they are delicious.
This gingerbread almond butter is really delicious. It is nicely spiced without being overly sweet. I couldn't help but share it with you. I hope you will all be tempted to give it a go! It makes a fabulous, healthy low carb snack and when you enjoy it with sliced raw apple, its gives you a healthy boost of fiber. You can freeze it in ice cube trays, ready to add to smoothies as well.
Its much more affordable than the ready made almond butters as well and in this day of rapidly rising grocery costs, saving money is a bonus! Easy to make, healthy, low sugar, full of goodness and deliciously affordable. What more could you ask for? Not a lot!
INGREDIENTS NEEDED
TO MAKE
GINGERBREAD ALMOND BUTTER
There is nothing really complicated about this.
- 2 cups (454g) raw almonds (unblanched, not roasted)
- 1 heaped TBS of dark molasses
- 1/2 TBS maple syrup
- 1 tsp coconut oil (melted)
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 tsp vanilla paste (or vanilla extract)
- 1/4 tsp salt
NOTES ON INGREDIENTS
- Some people like to roast their almonds first and you certainly can do if you wish. To roast spread out on a baking sheet and roast in a preheated 350*F/180*C/ gas mark 4 oven for 10 minutes.
- I used Crosby's fancy molasses. You can use blackstrap for a deeper flavor.
- Use pure maple syrup, amber grade.
- You can melt the coconut oil in the microwave. It won't take long.
- You can play with the spices a bit. Sometimes I like to add some grated nutmeg, and other times I will add ground cardamom.
- I like vanilla paste for the depth of vanilla flavor it brings. If you don't have this by all means use vanilla extract. Just make sure it is pure and not artificial.
HOW TO MAKE GINGERBREAD ALMOND BUTTER
This is very easy to make if you have a heavy duty food processor. If you think your food processor is getting hot, shut it off and let it rest for a few minutes before proceeding.
- Place the almonds in the bowl of a heavy duty food processor. (This is the one I have.)
- Process on medium speed for about 15 minutes (stopping frequently to scrape down sides) until you have a smooth mixture. (Scraping down the sides helps the mixture to process smoothly and helps to incorporate everything. It also helps your processor to cool down a bit in between processing.)
- Once the mixture is smooth, add the molasses, maple syrup, coconut oil, vanilla paste, spices and the salt.
- Continue to process for a further 10 minutes until you have a smooth, creamy mixture. (There will still be small brown flecks in it. This is the skin of the almonds)
- Store in an airtight container or glass jar at room temperature. (You can refrigerate it, but you will need to bring it to room temperature before spreading or eating as it will be too hard.)
🌿WHAT IS THE DIFFERENCE BETWEEN BLANCHED AND RAW ALMONDS
Raw Almonds
These are almonds exactly as they come from the shell, with their thin, brown, papery skins still on.
Characteristics:
Skin intact
Slightly more robust, earthy flavour
More fibre and antioxidants
Speckled appearance when chopped or ground
Slightly firmer texture
Best for:
Snacking
Rustic almond butter
Granola, trail mix, and baking where flecks don’t matter
Recipes where you want a deeper, nuttier flavour
Blanched Almonds
These are raw almonds that have been briefly boiled so the skins slip off, leaving a smooth, ivory-coloured nut.
Characteristics:
No skin
Mild, sweeter flavour
Smooth, pale appearance
Softer texture when ground
No brown flecks in the finished recipe
Best for:
Almond butter when you want it pale and silky
Almond flour
Frangipane, marzipan, and pastries
Cakes and cookies where you want a refined look
🌰 Hints & Tips for Making Perfect Homemade Nut Butters
Start with fresh, good‑quality nuts
The flavour of your nut butter is only as good as the nuts you begin with. Fresh, recently purchased nuts (not the ones that have been lingering in the cupboard) give the brightest, richest flavour.
Toast the nuts — it makes all the difference
Even if a recipe says “raw,” a light toasting brings out the natural oils and deepens the flavour. Spread nuts on a baking sheet and toast at 350°F (180°C) for 8–12 minutes, shaking halfway. They should smell fragrant, not burnt.
Let the nuts cool slightly before blending
Warm nuts blend more easily, but hot nuts can make the mixture seize or overheat your machine. A 5–10 minute rest is perfect.
Be patient — nut butter goes through stages
Readers love knowing what to expect. The nuts will:
Break into crumbs
Turn into a thick paste
- Suddenly loosen into a smooth, glossy butterThis can take 5–12 minutes, depending on the nut and the machine.
Use a powerful food processor or high‑speed blender
A weaker machine can overheat or struggle. If your readers have a smaller or older processor, encourage them to:
Blend in shorter bursts
Scrape down the sides often
Give the motor a rest if it gets warm
Add oil only if needed
Most nuts release enough natural oil on their own. If the mixture is stubbornly dry, add ½–1 teaspoon of a neutral oil (or a matching oil like peanut or almond) at a time.
Salt is your secret weapon
Even sweet nut butters taste better with a pinch of salt. It brightens the flavor and balances the natural richness.
Sweeteners should be added sparingly
Liquid sweeteners (honey, maple syrup) can cause nut butter to seize and thicken. If using them, add a tiny amount at the end and be prepared to add a splash of oil to loosen the texture.
Flavour add‑ins are best added after blending
Spices, cocoa, vanilla, espresso powder, gingerbread spice, cinnamon, or freeze‑dried fruit powders mix in beautifully once the butter is already smooth.
Store properly for freshness
Homemade nut butter has no stabilizers, so it may separate — that’s normal.
Store in a clean jar
Keep in the fridge for up to 1 month
Stir before using
Freeze for longer storage (yes, nut butter freezes beautifully)
For ultra‑smooth nut butter
Blend longer than you think you need to. The extra minute or two transforms it from “homemade rustic” to “store‑bought silky.”
For crunchy nut butter
Reserve a handful of nuts, chop them finely, and stir them in at the end.
Try mixing nuts for deeper flavour
Almond + cashew
Peanut + pecan
Hazelnut + almond
Mixed nut butters taste luxurious and unique.
A FEW OTHER HEALTHY SNACK RECIPES TO ENJOY
Here are a few other healthy snacking recipes to enjoy. Everything in moderation.
BUTTER ROASTED SALTED NUTS - Warm, toasty, and irresistibly moreish. A simple mix of your favorite nuts is tossed in melted unsalted butter for rich flavor, sprinkled with just enough kosher salt to make each bite pop, and roasted until golden and fragrant. With no preservatives, no trans fats, and full control over the saltiness, they’re miles better than anything store‑bought. Perfect for gifting, snacking, or setting out for guests — though they tend to disappear fast.
NO BAKE LEMON COCONUT BALLS - These No Bake Lemon Coconut Balls are a bright, melt‑in‑the‑mouth little treat made from just a handful of wholesome ingredients. A creamy blend of coconut manna, raw honey, fresh lemon zest, lemon juice, and vanilla comes together in minutes to form a soft, truffle‑like mixture that’s rolled in unsweetened coconut flakes for the perfect finish. They’re naturally sweet, wonderfully lemony, and incredibly easy — simply mix, scoop, roll, and chill. A healthier snack that still feels like a little indulgence.
Pin this recipe to your Healthy Eating, Dips, Spreads or Snacks Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Makes 1 cup
Gingerbread Almond Butter
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Rich, creamy and nicely spiced. This is beautiful served with crisp apple slices for a really nice and healthy snack!
Ingredients
- 2 cups (454g) raw almonds (unblanched, not roasted)
- 1 heaped TBS of dark molasses
- 1/2 TBS maple syrup
- 1 tsp coconut oil (melted)
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 tsp vanilla paste (or vanilla extract)
- 1/4 tsp salt
Instructions
- Place the almonds in the bowl of a heavy duty food processor.
- Process on medium speed for about 15 minutes (stopping frequently to scrape down sides) until you have a smooth mixture.
- Once the mixture is smooth, add the molasses, maple syrup, coconut oil, vanilla paste, spices and the salt.
- Continue to process for a further 10 minutes until you have a smooth, creamy mixture.
- Store in an airtight container or glass jar at room temperature.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
After a few days of indulgence, there’s nothing quite like returning to something simple, wholesome, and genuinely satisfying — and these Crunchy Yogurt Pots are exactly that. Thick, creamy Greek yogurt is topped with a warm, lightly toasted mix of nuts, oats, raisins, and cinnamon, creating a beautiful balance of creamy, crunchy, sweet, and nourishing goodness. It’s the kind of breakfast that feels both virtuous and delicious, giving you a boost of protein, healthy fats, and natural sweetness to start your day right. Whether you drizzle on a touch of honey or enjoy it just as it is, this quick and easy recipe proves that healthy eating can still feel like a treat.
This morning saw me indulging in a simple, plain, yet really delicious breakfast. Crunchy Yogurt Pots. I quite simply adore yogurt. I started eating it when I was still in high school. (A really long time ago, back in the olden days.) It was a relatively new product at that point and I don't think a lot of people really knew what it was, or even liked it. I had a small pot of yogurt every day for my lunch all the way through my years in high school on into Secretarial school.
I think I am in love with Greek Yogurt most of all. Its thick and creamy and quite delicious. I miss the Fage Greek Yogurt that I used to buy in the U.K. It was lovely. I wish they had it here.
Yogurt's health properties are also pretty impressive when you look at it just on it's own. It can boost the immune system, prevent yeast infections, lower bad cholesterol and raise good cholesterol. Add to that the fact that its delicious and you have something which is really special.
When you add a mix of toasted nuts and oats to it, which also have great health properties such as added calcium, protein and cholesterol lowing properties . . . along with cinnamon, which is also very good for you . . . well, you are really onto a winner with this easy breakfast recipe I am sharing here today!
Altogether this makes for a breakfast that is not only crunchy, sweet and creamy, but that is also quite good for you! I LIKE!
INGREDIENTS NEEDED
TO MAKE
CRUNCHY YOGURT POTS
There is nothing complicated here.
- 3 TBS raw cashew nuts
- 3 TBS raw almonds
- 3 TBS raw macadamia nuts
- 2 TBS large flake oats
- 4 TBS raisins
- 1 tsp ground cinnamon
- 1 1/2 cups (350g) Greek yogurt, plain
- liquid honey to serve (optional)
NOTES ON INGREDIENTS
- I like to use raw, unsalted nuts for this recipe.
- I use the large flake old fashioned oats for texture. Don't be tempted to use quick or instant oats.
- You can use sultana raisins, or dark raisins, or you can substitute the raisins with another dried fruit that you enjoy. Cranberries, blueberries or sour cherries are all nice.
- I like cinnamon but if there is another warm baking spice, or even a combination of baking spices that you enjoy feel free to use them. (Apple pie spice or pumpkin spice is great.)
- I love to use plain full fat Greek yogurt. It is rich and creamy.
- If you can get Greek honey feel free to use that. It has a mild licorice flavor. I use local clover honey. You also use maple syrup or golden syrup or even agave syrup.
HOW TO MAKE CRUNCHY YOGURT POTS
These are such a simple thing to make and so wonderful for breakfast!
- Coarsely chop the nuts. (Don't chop them too small, and try to keep them of a similar size.)
- Heat a dry non-stick skillet over medium heat. Add the nuts and oats. Cook, tossing every 30 seconds or so, for about 3 minutes to lightly toast. (Don't be in too much of a hurry or use a skillet that's too hot or you will risk burning them.)
- Remove from the heat and dump into a bowl. Add the cinnamon and raisins. Toss together to coat. (Add the cinnamon and raisins while the oat and nut mixture is still warm.)
- Divide the yogurt between four yogurt glasses. Top each with a quantity of the toasted nut/oat/raisin mixture. If desired drizzle with some honey and serve immediately. (Add the nut mixture just prior to serving.)
HINTS AND HELPS FOR SUCCESS
Toast the nuts and oats just until golden
The recipe calls for toasting the nuts and oats in a dry skillet for about 3 minutes, tossing every 30 seconds until lightly golden . This step is key — it deepens the flavor and gives that lovely crunchy texture. Pull them off the heat as soon as they smell fragrant so they don’t burn.
Chop the nuts evenly for the best texture
Coarsely chopping the cashews, almonds, and macadamias ensures they toast evenly and give a balanced crunch in every spoonful.
Add the cinnamon while the mixture is warm
Mixing the cinnamon into the warm nuts and oats helps it cling beautifully and bloom its flavour, giving a warm, cozy aroma in every bite.
Assemble just before serving
The recipe notes to serve immediately after topping the yogurt with the nut‑oat mixture. If it sits too long, the yogurt softens the crunch — still tasty, but not the same delightful contrast.
Use thick Greek yogurt for the best result
Greek yogurt is naturally creamy and holds up well under the warm topping, giving that perfect creamy‑crunchy balance the recipe celebrates.
Sweeten thoughtfully
Honey is optional, but it adds a lovely natural sweetness and pairs beautifully with the cinnamon and toasted nuts. Don’t serve honey to the very young or the elderly.
Prep the topping ahead
You can toast the nut‑oat mixture in advance and store it in an airtight container. It keeps beautifully and makes breakfast assembly lightning‑fast.
Customize with add‑ins
Fresh berries, sliced bananas, chopped dried apricots, or even a spoonful of jam can turn these pots into something new each time — without changing the core recipe.
FREQUENTLY ASKED QUESTIONS
WHAT ARE CRUNCHY YOGURT POTS?
Crunchy Yogurt Pots are a simple, wholesome breakfast made by layering thick Greek yogurt with a toasted mixture of nuts, oats, raisins, cinnamon, and an optional drizzle of honey. They’re creamy, crunchy, lightly sweet, and packed with nutritious ingredients.
WHAT KIND OF YOGURT WORKS BEST?
Greek yogurt is ideal because it’s thick, creamy, and naturally delicious. The recipe specifically uses plain Greek yogurt for the best texture and balance.
CAN I USE DIFFERENT NUTS OR ADD SEEDS?
HOW DO I TOAST THE NUTS AND OAT MIXTURE?
Toast the chopped nuts and oats in a dry skillet over medium heat, tossing every 30 seconds for about 3 minutes until lightly golden.
CAN THESE BE MADE AHEAD OF TIME?
You can prep the toasted nut‑oat mixture in advance, but assemble the pots just before serving so the topping stays crunchy. The yogurt will soften the nuts and oats if left too long.
IS IT NECESSARY TO USE HONEY?
Honey is optional — it adds natural sweetness and pairs beautifully with the cinnamon and nuts, but the pots are still delicious without it. You could also use another kind of sweetener, such as Maple Syrup, Golden Syrup, Agave Syrup, etc.
CAN I ADD FRUIT?
Absolutely. Fresh berries, sliced bananas, peaches or stewed fruit would all be lovely additions.
A FEW OTHER YOGURT RECIPES TO ENJOY
I really adore yogurt, especially Greek yogurt. Here are a few other recipes using yogurt that you might also enjoy.
RASPBERRY YOGURT CAKE - This is the kind of simple, beautiful bake that wins everyone over. Made with rich Greek yogurt for extra moisture and a tender crumb, it bakes up light, soft, and dotted with sweet‑tart raspberries that gently sink into the batter as it rises, creating those lovely little dimples across the top . It’s not overly sweet — just perfectly balanced — which makes it as welcome at breakfast as it is served warm for dessert with a scoop of vanilla ice cream or a dollop of clotted cream. It’s wonderfully versatile too: swap in blueberries, blackberries, or even peaches for a Peach‑Melba twist when the mood strikes . A simple dusting of icing sugar is all it needs to look effortlessly pretty and ready to share. A quick, easy, and irresistibly moist cake — perfect for any time of day, and guaranteed to tempt you into cutting “just one more slice.”
GREEK YOGURT WITH APRICOT PRESERVES, WALNUTS & HONEY - This is the kind of simple, wholesome treat that proves the best desserts don’t need fuss. Thick, creamy Greek yogurt is layered with sweet apricot preserves, crowned with freshly toasted walnuts, and finished with a glossy drizzle of honey — every spoonful giving you that perfect mix of creamy, crunchy, and sweet bliss. It’s quick enough for breakfast, elegant enough for company, and delicious enough to make you close your eyes for a moment of pure pleasure.
Pin this recipe to your Breakfast or Snack Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 4 servings
Crunchy Yogurt Pots
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
With toasty nuts and oats atop a rich and creamy yogurt base, these are wonderful served for a simple breakfast with a drizzle of honey on top.
Ingredients
- 3 TBS raw cashew nuts
- 3 TBS raw almonds
- 3 TBS raw macadamia nuts
- 2 TBS large flake oats
- 4 TBS raisins
- 1 tsp ground cinnamon
- 1 1/2 cups (350g) Greek yogurt, plain
- liquid honey to serve (optional)
Instructions
- Coarsely chop the nuts.
- Heat a dry non-stick skillet over medium heat. Add the nuts and oats. Cook, tossing every 30 seconds or so, for about 3 minutes to lightly toast.
- Remove from the heat and dump into a bowl. Add the cinnamon and raisins. Toss together to coat.
- Divide the yogurt between four yogurt glasses. Top each with a quantity of the toasted nut/oat/raisin mixture. If desired drizzle with some honey and serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons