Roasted Almond Butter
Roasted Almond Butter: a breakfast that fits PCOS.
Adapted from NYT Cooking, by Kay Chun
- PCOS
- Celiac
- Low-FODMAP
- Anti-inflammatory
- Low-histamine
- Dairy-free
- High blood pressure
- Heart health
- Balanced
- Gluten-free
- Vegetarian
- Vegan
- Eczema
Ingredients
- 1 pound raw, skin-on almonds (about 3 cups)
- Kosher salt (optional)
Method
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.20 min timer
- Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.8 min timer
PCOS check: watch for added sugar, refined carbs eaten on their own, and sugary sauces. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Anti-inflammatory recipes, Low-histamine recipes, Dairy-free recipes, High blood pressure recipes, Heart health recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes, Vegan recipes, Eczema recipes.