Raspberry Almond Butter (And An Almond Butter “Round-up”)

I do apologize if you are tired of seeing almond butter recipes on this blog; I know have made several already…But I have so many jars of almond butter sitting around, I feel compelled to think of creative ways to use it up–though I do still enjoy eating it straight out of the jar:) Anyway,  here is a new almond butter recipe, as well as a “round-up” of all my other almond butter creations I have posted on  this blog.

Raspberry Almond Butter

One-third a cup of almond butter

One-third a cup of raspberries

2 tablespoons of vanilla almond milk

Half a teaspoon of cinnamon

Combine all ingredients in a food processor, and blend until smooth. Simplest recipe ever!


And in case you missed them, here are my other almond butter recipes…

First, Cocoa Almond Butter. This is a great recipe for those of you who enjoy cocoa-flavored nut butters. If you don’t have a super powerful food processor, or simply don’t have whole almonds on hand, you could make it this way: One-third a cup of almond butter, one-third a cup of vanilla nondairy milk, and 2 tablespoons of cocoa powder, blended together until smooth (I actually prefer this version).



Next, pumpkin almond butter, a lovely fall-themed spread that would be delicious mixed in with pumpkin oatmeal. You could probably even substitute mashed sweet potato for the pumpkin–something I definitely want to try.



My apple cinnamon almond butter is also a great fall-ish recipe, though it is, of course, delicious year-round:)



My orange vanilla almond butter is a tasty treat for citrus fruit fans such as myself; you could even substitute other juices for the orange juice (apple, grape, mango, etc…).



One of my favorite variations is this blueberry lemon almond butter, a delicious way to enjoy the powerful antioxidants found in blueberries.



Last, but not least, this cranberry almond butter is a handy way to use up extra cranberry sauce that you may have after the holidays.



You could always substitute peanut butter, walnut butter, pecan butter, etc…for the almond butter in any of these recipes–it would probably change the flavor slightly, but not in a bad way:) I hope you are all having a wonderful weekend so far; I will probably be spending most of tomorrow doing Pre-Calculus homework and getting my brain back into “Spanish mode” for my online Spanish class–I hope that I haven’t forgotten all I learned last semester…


10 thoughts on “Raspberry Almond Butter (And An Almond Butter “Round-up”)

  1. Tired of almond butter? Is that even possible?!?! I think not, especially with your delicious recipes!

    Good luck with this semester! Spanish is tough and I always seemed to forget what I learned right away too haha. But I know you can do it!

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