Almond Butter

 This is the reason we got the Vitamix--homemade nut butters.  Yum.  One ingredient---ONE!  If you try to use a regular blender or food processor, you'll probably blow out the motor.  In the Vitamix, it takes about 1 minute!

Almond Butter

2 - 4 c. raw almonds (my favorite batch so far was using the Costco Kirkland brand plain almonds that were steamed)

Toast the almonds for about 10 minutes at 350 degrees on a sheet pan lined with parchment paper.  To release the oils.  If you do this you shouldn't need to add any additional oil. Let these cool completely.

Add the nuts to the Vitamix.  Using the tamper through the lid, turn the Vitamix to high and continuously push down the almonds, especially in the corners.  

When it is the desired consistency, scoop out the nut butter and store it in jars in the fridge.

Nut and Seed Granola Bars

I found this recipe in a cookbook my daughter got for Christmas--The Well Plated Cookbook (Clean out the Pantry No-Bake Granola Bars).  It's loaded with seeds and nuts, so if you have someone in your house who is into that, these are awesome.

Nut and Seed Granola Bars

1 1/4 c. old fashioned oats, additional as needed

1/3 c. chopped mixed raw nuts and seeds of choice (almonds, pecans, sunflower, pepitas, etc.)

1/4 c. chia seeds

1/4 c. uncooked quinoa

1/4 c. ground flaxseed meal

1/2 c. honey

1/2 c. creamy peanut or nut butter, additional as needed

1 t. vanilla

1/2 t. ground cinnamon

1/4 t. kosher salt

1/4 c. mixed dried fruit (cranberries, cherries, berries) chopped

1/4 c. dark chocolate chips

Spread the oats, nuts, seeds, chia, quinoa, and flaxseed onto a large ungreased rimmed baking sheet  Bake until slightly toasted, 8-10 minutes at 350 degrees.  Transfer mixture to a large bowl.

Line 8x8 baking pan with parchment paper, leaving a few inches of overhang on 2 sides so you can lift it later.  Generously coat with nonstick spray.

In a microwave-safe bowl or saucepan, combine the honey and peanut butter at 15-30 second intervals, stirring in between until the mix is thin and smoothly combined.  Don't let it boil.  Remove from the heat.  Stir in the vanilla, cinnamon, and salt.  Let cool for 10 minutes.

Pour the honey/nut butter mixture over the oat/seed mixture.  Then add the dried fruit and chocolate chips.  Stir until all is evenly moistened.   If you need to add more melted peanut butter, honey, or oats for the right consistency, now is the time.

Press the mix in the pan into an even tight layer.  Use a sheet of plastic wrap if it is too sticky.

Place the pan in the fridge to set for a couple of hours or overnight.  Once fully chilled, lift it from the pan and slice into bars or squares.

Can be stored in the fridge for 1 week or in the freezer for 3 months.

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c = cup

t = teaspoon