My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Thursday
Mar242011

the other almond butter

Did you catch on this morning’s post, when I said that I made TWO almond butters yesterday?

I processed 3 cups of roasted almonds into plain almond butter.  Then, I emptied them into a bowl and used 1/2 for the coconut almond butter and half for this next almond butter.

I made the coconut almond butter first, and then got busy on #2.  No need to clean out the bowl, just scrape it as best you can.  Now if you decide to make a chocolate nut butter, or something with a strong flavor, you may want to clean it before starting on the second. :) 

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I did something completely new + different with this.  I was talking to Emily and asked if she had any nut butter ideas.  She said, recently she tried a savory almond butter that was completely addicting.  I’ve been meaning to make a savory nut butter, but always forget!

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A few months ago, I became obsessed with smoked paprika.  If you’ve never tried it, you must!!  It’s not spicey but has an amazing smokiness that is good on just about anything…except breakfast…although you could put it on eggs. ;)

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Almonds + smoked paprika work.  Trust me!

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Smoked Paprika Almond Butter

  • 1.5c raw almonds [~1c raw almond butter]
  • 1/4-1/2t salt
  • 1-1.5t smoked paprika
  • ground black pepper [about 10 cranks]
  • 1/3t garlic powder
  • 2t honey
  1. Set your oven to 325* and roast almonds, on a pan, in a single layer.  This should take about 15min, stirring 1-2x, until golden brown.
  2. Let cool 5min
  3. Add to your food processor and process until drippy, scraping the bowl as needed.  This should take between 6-10min.  Oil should not be necessary.
  4. Add in salt, smoked paprika, black pepper and garlic powder.
  5. Process and scrape as needed, until well combined and drippy.
  6. Taste and add more seasoning to your liking.
  7. Add in the honey and process again until smooth.

*The honey is barely detectable, but adds just a hint of sweetness that pairs very well with the smoky, savory flavor.  Feel free to leave it out if you want.

*It’s always best to start by adding less seasoning than more.  Taste as you go and add more to suite your taste.

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This is addicting, in a whole new way.

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How to use?

  • toasted bagel with avocado
  • savory oatmeal
  • crackers
  • carrots , broccoli + other veggies
  • salad topping
  • sweet taters

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What would you put this on?

I should currently be at the house putting cabinets together, and most likely losing my mind.

Hope you’re having a great Thursday. 

WAIT.  It’s Thursday.  Already??  Is that really possible?????

Ashley

Wednesday
Mar232011

i am going {coco}nuts!

Not really though.  I’m actually feeling quite calm.  A bit stressed, but everything with the house will all eventually be done.  We might have to be inconvenienced without a complete kitchen + with boxes piled around, but those are things we can deal with.  It will all be worth it soon!

The arches have been dry-walled and the 1/2 wall has been extended out.  Soon I will be able to paint over what is left of the yellow.

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View from the kitchen as of Saturday.

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View from the kitchen as of Wednesday.  Exciting!!!!

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The plumber came today, can you tell??

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Washing machine plumbing to the left, ice + water box to the bottom right, facing into the kitchen.

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Michelle stopped by to say hi + give me a ride home.  :)  Tomorrow, I will be riding my bike to the house.  It’s about 3 miles from where we currently live.  It will be the first day I don’t have to haul paint to the house, so the bike is doable!

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I got home around 2pm and actually relaxed for a little while, which was lovely.

Then I got busy in the kitchen because my nut butter supply was all out!

Ooops!  Still have the wide-angle lens on from the house!  Light bounce to the left!

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I <3 almonds.

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I also love wide angle lenses. 

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Wide-angle off, Tamron 28-75mm f2.8, on!

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So what was in today’s batch?

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A stellar combination.

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I combined coconut butter + almond butter into ONE!

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Luscious.

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I actually started by making a large batch of plain almond butter.  Then I split it in half to make 2 different almond butter recipes.  It’s so fun to do this and not much extra work at all.

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After butterizing the almonds, I scraped out the food processor bowl, and added in 2c of unsweetened shredded coconut.  I didn’t have to clean the processor from the leftover bits of almond butter, since I was combining the 2 anyways.

This is what the coconut butter will look like.  It is extremely drippy!

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I also added cinnamon, vanilla, salt and a drizzle of honey.  It’s extremely thick + creamy.  I’m curious to see if it hardens from the coconut butter, which becomes hard at room temp.

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We’ll see in the morning!

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Coconut Almond Butter

  • 1.5c raw almonds
  • 2c unsweetened, shredded coconut
  • 1.5t vanilla
  • 2t cinnamon
  • 1/4t salt
  • 2t honey [optional]
  1. Set your oven to 325* and roast almonds, on a pan, in a single layer.  This should take about 15min, stirring 1-2x, until golden brown.
  2. Let cool 5min
  3. Add to your food processor and process until drippy, scraping the bowl as needed.  This should take between 6-10min.  Oil should not be necessary.
  4. Scrape out the almond butter into a bowl.
  5. Add coconut to the food processor and process until drippy.  This should take about 5min. 
  6. Add almond butter back in with the coconut butter and process until combined and smooth.
  7. Add in vanilla, cinnamon + salt.
  8. Process and scrape as needed, until well combined and drippy.
  9. Add in the honey and process again until smooth.

The almond butter is eating the spoon!

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Breakfast can’t come soon enough!

Ashley