The idea for this recipe came from one of my absolute favorite food blogs: Edible Perspective.
Ashley, the author of Edible Perspective, is the queen of nut butters. Each nut butter recipe she posts is more impressive than the next. She pushes the boundaries, especially when it comes to her savory nut butters. This is my take on her sun dried tomato almond butter. While it’s appearance isn’t exactly droolworthy, I can promise you it tastes aaaaamazing.
If you’ve never thought of a nut butter as a delicious savory treat, now is the time. Ashley gives many brilliant suggestions for a savory nut butter, which include, but are not limited to: sweet potatoes, white potatoes, vegetable dips, and my personal favorite, savory oatmeal (tried it and loved it).
If you haven’t visited Edible Perspective yet, now is the time. The best news of all? She’s got a gluten free doughnut cookbook in the works! You better bet it’ll be on the top of my reading list once it hits bookshelves.
|Roasted Tomato + Garlic Almond Butter||
- 20 cherry or grape tomatoes
- 3 cloves garlic, peeled
- 1 heaping cup raw almonds
- 1 tbsp + 1 tsp extra virgin olive oil, divided
- 1/4 tsp sea salt
- 1/8 tsp ground pepper
- Preheat oven to 425 degrees F.
- Toss garlic and tomatoes with 1 tablespoon olive oil, sea salt, and pepper. Spread over parchment-lined baking sheet and bake at 425 for 20 minutes until tomatoes begin to shrivel and release some of their juices.
- Lower oven temperature to 300 degrees F. Spread almonds across a single layer on a baking sheet. Give oven at least ten minutes to cool before inserting almonds, then bake at 300 for 20 minutes, stirring at the halfway point.
- While almonds are roasting, process tomatoes and garlic in food processor, pulsing 9-10 times until just broken apart. Remove from food processor and set aside.
- Let almonds cool at least 10 minutes.
- Process almonds in food processor with 1 teaspoon olive oil for about 10 minutes, scraping down the sides as necessary. It may seem like the food processor is “burning rubber” for a short period of time about 5-6 minutes in, but don’t fret: it’s just part of the process. Almond butter should be sufficiently creamy after 10-11 minutes.
- Stir tomatoes and garlic into almond butter and dig in with a spoon!
Prep time includes separate roasting of tomatoes and almonds.
Almond butter should last 2-3 weeks in an airtight container in refrigerator.