Sweet and salty almond-spread

After making the peanutbutter, I wanted to try the same with allergy-friendly almonds.
It’s also very easily made. You need a handful of almonds, which you can grate in your food-processor, or you buy a package of ground almonds, which also do the job.


Mix them with 4-6 tbsp of neutral oil, like sunflower oil, 1-2 tbsp of maple syrup, or the syrup you prefer and 1/2 tsp of salt.


This time I thought, I’d mix it with some buckwheat and red quinoa that I roasted with cinnamon earlier, but that idea didn’t come out very well :), so rather don’t try it.

Fill it in a nice jar and enjoy on muesli, joghurt, bread or on whatever you like it. I stored it in the fridge, it can be used for a few months, if you can resist that long :). 


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