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A perfect topping for sweet potatoes, white potatoes, toast, or totally delicious eaten by the spoonful!
Preheat oven to 425 F.
In a medium-sized bowl toss garlic and tomatoes with 1 tablespoon olive oil, sea salt, and pepper. Spread over a parchment-lined baking sheet and bake at 425 F for 20 minutes until tomatoes begin to shrivel and release some of their juices. Remove them from the oven.
Lower oven temperature to 300 F. Spread almonds in a single layer on another baking sheet. Give the oven at least ten minutes to cool before inserting almonds, then bake at 300 F for 20 minutes, stirring at the halfway point.
While almonds are roasting, process tomatoes and garlic in a food processor, pulsing 9-10 times until everything is just broken apart. Remove it from the food processor into a bowl and set aside.
When almonds are done remove them from the oven and let almonds cool at least 10 minutes.
Process almonds in the food processor with 1 teaspoon olive oil for about 10 minutes, scraping down the sides as necessary. It may seem like the food processor is “burning rubber” for a short period of time about 5-6 minutes in, but don’t fret: it’s just part of the process. Almond butter should be sufficiently creamy after 10-11 minutes.
Then put the almond butter into the bowl with the tomatoes. Stir tomatoes and garlic into the almond butter and dig in with a spoon!
Almond butter should keep for 2-3 weeks in an airtight container in the refrigerator.
The idea for this recipe came from one of my absolute favorite food blogs: Edible Perspective.
When traveling with 6 children on the road, my kids like to munch along the way. Chips are their favorite so I decided to bring a healthier alternative “chip” on the trip. Even the kids who don’t like kale love these kale chips.
I named it this because the nutritional yeast makes it cheesy tasting. It really does taste like cheese but this is a healthier alternative (try nutritional yeast on popcorn!).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!