Comments on: Cinnamon Raisin Almond Butter

By: apronmama

apronmama — Sun, 07 Aug 2011 17:23:01 +0000

Taste was awesome! Mine was a little dry but I’m going to keep working on it! THANKS

By: Kirstin MacDonald

Kirstin MacDonald — Sun, 17 Jul 2011 22:13:08 +0000

I think the creaminess depends on the freshness of your almonds. The fresher the almond, the higher the oil content will be.

By: katief1002

katief1002 — Wed, 06 Jul 2011 01:17:19 +0000

Absolutely scrumptious, but like Camilla7, mine turns out much drier. I thought the first time I maybe didn’t process it long enough, but this time I processed for 15-20 minutes longer and it still didn’t get anywhere near as creamy as the photo. Doesn’t matter though- it is SO DELICIOUS!!!!

By: chutzpah

chutzpah — Tue, 21 Jun 2011 19:14:25 +0000

I am allergic to most nuts, but not almonds. And I can’t have most almond butters because they often times contain small fragments of other nuts from sharing equipment! So it was really nice to find such a delicious, accessible recipe! I’m going to make it for my other nut-allergy friends for the holidays.

By: camilla7

camilla7 — Sat, 18 Jun 2011 20:04:42 +0000

Very yummy. Although, mine turned out a lot drier- and I processed it for 10 mins extra.

By: Sarah Zarsky

Sarah Zarsky — Sat, 18 Jun 2011 01:13:47 +0000

Wonderful recipe! Just make sure you process it long enough so that it is creamy.

By: katief1002

katief1002 — Thu, 26 May 2011 12:13:15 +0000

Thanks! First batch is half gone already, so will try it longer on the next batch. Just had some on an english muffin- YUM!

By: Eating Bird Food

Eating Bird Food — Wed, 25 May 2011 23:52:27 +0000

hi Katie, the secret to the creaminess is patience. The longer you process it, the creamier it gets. You could even put it back in the processor now and try it. Hope that helps!

By: katief1002

katief1002 — Wed, 25 May 2011 00:07:25 +0000

I just made this and it is delish! But mine didn’t get nearly as creamy/smooth as yours looks…do you have a secret to it? It could be my food processor? Either way, it’s yummy!

By: Eating Bird Food

Eating Bird Food — Tue, 17 May 2011 11:20:22 +0000

Melwell – I’m storing it in the cupboard. I’d say it would last about 2 weeks that way but if you want it to last longer store it in the fridge.

libbyliz- Yes, the almonds had the skin on.