Ok, this recipe is sooooo not Whole 30 but I made it and photographed before starting my Whole 30 journey this month.  I actually put a pic of it on Instagram awhile back promising to share here soon.  Shame on me for not doing that!  Anyways, it’s yummy.  My kids loved this so much you would find them trying to take the jar, open it, and then stick their fingers inside to eat it.  With that being said, I’m thinking you will think it rocks too.  At least I’m hoping you will.

Before I jumping into the recipe I thought some random stuff would be fun!  So last week I talked about my horrible spill on the 24″ box.  I met the box again last Friday, only a couple days after the first spill.  I won this time guys!  But not before I was super careful on each and every 20 jumps on that box.  I have to say I was super nervous but I’m happy I did it and now I don’t have to worry the next time I see the 24″ box in the WOD’s.

Other random stuff, this weekend it was crazy warm here so the family and I headed to the US Whitewater Center.  Talk about a cool place.  Even though we couldn’t do much because the girls don’t fit the weight requirement we still had fun.  We went on a 3 mile hike with the little monkeys.  The hubby climbed the rock wall a few times and I got in a little zip line.  Talk about cool.  I have to say I was fine until I got to the top and all of a sudden a wave of “oh, crap” (well actually another word but I’m trying to be PG) came over me.  In the end, I jumped and I zipped down the mega zip line and it was pretty freakin awesome.  Probably would have been cooler if the water was actually in the “water” thingy that I zipped across but it was still cool.

I’m on Day 16 of the Whole 30, feeling great I must admit.  No real moments of weakness, but I do want you all to know I must really love each and every one of you because stopping to take a picture of my food when I’m starving….yes, I must love you. You haven’t seen me when I’m hungry…it’s not a good thing.  I mean, ok not mean mean but just not happy.  Or as my kids like to put it, I’m a grump!  Ha!  Again, the crazy and funny things they say these days.

Ok, that about raps up the random stuff for today’s post.  I do have more recipes I’m hoping to get up on the blog soon but I’m editing away on the e-cookbook and the cookbook right now so if you don’t see me too much that’s why.  The E-Cookbook should be out soon, I know I keep saying that but I promise it’s soon.  We are trying to have it available for your beautiful eyes on Feb. 1st.  Not too far, right?

Now onto the recipe.  Again, if you aren’t on the Whole 30 go make this right now….if you are, well make this on day 31.

Maple Cinnamon Almond Butter

2 cups roasted unsalted almonds

2 tablespoons coconut oil, melted

1 ½ teaspoons ground cinnamon

1 tablespoon maple syrup, at room temperature

¼ teaspoon sea salt


In the bowl of a food processor add almonds and process until mixture makes an almond meal texture.  Add coconut oil, cinnamon, maple syrup, and sea salt and process until the mixture forms a smooth creamy mixture that resembles almond butter.  This may take awhile, I have to warn you.  Just stop and stir and keep processing in your food processor until smooth.

Enjoy this with apple slices or just by the spoonful.  It’s yummy….fair warning.

Makes about 1 1/2 cups

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7 Responses to Maple Cinnamon Almond Butter

  1. Linda says:

    THANKS! One thing about eating gluten free you just don’t drive through the drive through to have food! Great recipe. I really appreciate it!


  2. Heather says:

    I just made this and it is wonderful! No more buying the $10 per jar stuff!
    Thank you!

  3. stephanie says:

    so how long should it take to reach a creamy state? i ran my food processor for 30 minutes (the motor started smoking and had to stop), stopping and scraping down the sides. it’s in a clumping together state. seems as though it needs more liquid to get it to be creamy. any thoughts????

  4. MDelicious says:

    Hi Stephanie,

    Sorry to hear you had issues. If it’s still not coming together I would suggest adding more coconut oil. Not a lot, maybe 1/2 tablespoon, melted.

  5. Megan says:

    How long will it keep? Looks delish!

  6. Primarylady says:

    I already make my own almond butter with nothin’ but almonds, but this – well, this sounds like such a special treat!

  7. MDelicious says:

    Hi Megan,

    If you store in the refrigerator it can last up to a month (maybe even a little longer). :)

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