Soaked Cinnamon Raisin Almond Butter

This is the same recipe as my other almond butter, but it is made with soaked, crispy almonds. According to Sally Fallon in her cookbook, Nourishing Traditions, nuts have enzyme inhibitors that put a strain on the digestive system if they aren’t prepared properly. They should be soaked and or sprouted and dehydrated to make them easier to digest and to make their nutrients more available to our bodies. The recipe for soaked and crispy almonds above is from her cookbook and it is also very easy. This nut butter and the crispy, soaked almonds keep for a very long time in an airtight container because the soaking and dehydrating process keeps them from going rancid!

Soaked Cinnamon Raisin Almond Butter

Ingredients

• 4 cups Soaked, Crispy Almonds
• 1/2 cup raisins
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract

Directions

Put almonds in a food processor and process for about 10 minutes or until pretty smooth, scraping the sides as needed.

Add raisins, cinnamon, and vanilla extract. Process until smooth.

It may seem like a long time to process, but keep going, it will be worth it. It will turn into a creamy nut butter!

Spread on sourdough toast, apples or eat with a spoon!

Enjoy!