The Ultimate Superfood Almond Butter

• 2 cups raw almonds
• 2 tablespoons golden flax seeds
• 2 tablespoons hemp seeds
• 1-2 tablespoons chia seeds
• 2 tablespoons maple syrup (grade B)
• 1 teaspoon (scant) cinnamon
• 1/4-1/2 teaspoons sea salt
• 1-1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 300F. Line a baking sheet with parchment paper or a Silpat. In a large bowl mix the first 4 ingredients until well incorporated. Spread almond mixture on the baking tray and bake for 30 minutes. Use a rubber spatula to get all the goodness out of the bowl. Stir half way through baking.
2. Remove from oven and let it cool slightly. Place everything into the food processor, strapping down the sides every few minutes. The chia seeds help to create that creamy consistency. Once it starts looking molten-like, add the cinnamon, sea salt, and vanilla extract until combined.
3. If you like crunchy almond butter, and a handful of crushed roasted almonds at the end and stir to incorporate.
4. Place in mason jars or any tightly sealed, airtight jars. For storing:rn1. Refrigerator: Keeps for up to 3 monthsrn2. Freezer: Keeps for up to 4 monthsrn3. Shelf storage: Keeps for 1-2 weeksrnAlthough it may not last that long!

almonds, golden flax seeds, hemp seeds, chia seeds, maple syrup, cinnamon, salt, vanilla

Taken from food52.com/recipes/28857-the-ultimate-superfood-almond-butter (may not work)