A spread for the season: Almond butter with the addition of pumpkin and fall spices.
You may have noticed that I am on an absolute pumpkin kick these days.
Well, I do have an excuse. Soft of. First of all its the season for all things fall and that means pumpkin in my books.
Secondly, this is what it currently looks like around these parts (Calgary, Canada). With this kind of surrounding can you blame me for being in love with fall right now?
My pumpkin obsession might also have to do with the fact how easily available it is to me this year. Can it get any easier than buying ready-made cans of pumpkin puree?
When I made this easy pumpkin cake last fall while we were on Bali, I had to make my own pumpkin puree from scratch. It’s not that hard, just time consuming. No wonder that cake ended up being the only pumpkin dessert I made last year.
Today’s recipe can definitely be classified as healthy as well – few ingredients, no refined sugar + its vegan, gluten-free and even paleo.
Can you believe I put PUMPKIN in my home-made almond butter?
Oh yes I did – and its my favorite spread these days.
I like the pumpkin butter as is – just pumpkin puree, almonds and a few fall spices. If you prefer sweeter spreads, you can definitely sweeten it up with a little maple syrup.
If you are at all into making your own nut butters, you should definitely try a pumpkin version this season (or even beyond that).
- 1 cup raw almonds
- ¼ cup pumpkin puree
- 1 tablespoon virgin coconut oil
- ¼ teaspoon pumpkin pie spice (or a mix of cinnamon, cloves, ginger and allspice)
- maple syrup to taste - start with 1 tablespoon (optional)
- Process the almonds in your food processor to a creamy consistency of almond butter.
- Add pumpkin puree, coconut oil and spice and blend to combine, scraping down sides from time to time.
- Taste and add optional maple syrup to desired sweetness (1-3 tablespoons).
Recipe adapted from Civilized Caveman