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.