Meet Mr. Fox. Besides their kitties, Mr. Fox is the twins most prized possession. He shows up everywhere. His name is Mr. Fox. Never plain Fox. Never Fantastic Mr. Fox, for they have never read nor seen the story (though they do like the soundtrack). He is simply Mr. Fox.
I ran out of our usual almond butter this week. With a peanut allergy in our family, Costco has had the best priced nut butter for us, and as it is an everyday staple I heavily depend on, I wasn’t quite sure what to do when we ran out. My monthly trip to the big store was still a week away. I found some almonds in the freezer, and using a recipe from The Homemade Pantry as a springboard, I got creative in the kitchen and made do with what we had. And can I tell you – when we all tasted it, it was like rainbows and lollipops exploded all around. It was really that good. Can I say that humbly? I don’t know. I just kept hearing Thank You, Mommy, Thank You For Making This literally ringing around the house as the girls danced with spoons of it in the air. Really. I am not kidding.
A few days later, after being in the fridge, it is still good, but not as good as it was fresh out of the oven. But I think it is a recipe I must share, just in case it leads you and yours to bouts of joy as well.
- 3 cups raw almonds, toasted in the oven for about 15 minutes.
- 3/4 tsp sea salt
- 1/4 cup honey, scant
- 1/4 cup canola oil
- 1/4 cup coconut oil, melted
- Place everything except oils in a food processor, and blend for 1 minute.
- Slowly add oils through the chute in the lid and blend until you get the consistency you like.
The coconut oil hardens in the fridge, but because it’s only half the amount of total oil needed, it is still spreadable, if only a little stiff.
The absolute best way to eat this almond butter is:
- Let it cool for a few minutes on the counter, and then
- Dip crisp-cold apples in big globs of this goodness.