Do you ever set yourself up for failure like I do?
Let’s talk about my afternoon yesterday for a minute. A few things happened, including my trying to read some hardcore literature for grad school. Let me also include that this is for NEXT WEEK’S reading — that’s right folks, I’m ahead of the game… for now. As I was reading, I kept telling myself, “you will not fall asleep, you will not fall asleep, you will NOT fall asleep”. And then an hour later I woke up in a pile of drool only my husband could not find endearing. Failure.
Then there was last night when I went over to my parents’ house for dinner. My mom got us gluten free brownies that are basically pure fudge (read sugar) and about the size of a sheet cake. I told myself I would have 1/3 of one — because, you know… the sugar would rush to my brain and turn it to mush or something. 1/3 turned into another large portion of my mom’s that she didn’t finish. A stomachache ensued. When will I ever learn that sugar hates me? Failure.
The third thing that happened was my making myself a batch of almond butter that’s going to last me, oh, about five days. Please tell me you eat as much almond butter as me. Puh-lease. It’s just not fair if I’m the only one who goes through a jar in less than a week. When I was making said almond butter, I told myself ONLY to lick the spatula when I was done — NO mindless spoonfuls as I was making it. Because, again, have you ever had about five spoonfuls of almond butter? It’ll make you a bit sick… and apparently I never learn. I am conceding that it was not my fault since I had to try it because I added chia seeds — and chia seeds makes everything different. Whatever, failure.
Chia Seed Coconut Almond Butter
- 2 and 1/2 cups almonds, raw
- 2 tbsp. coconut oil
- 1/4 tsp. salt
- 1 tbsp. vanilla extract
- 2 tbsp. chia seeds
- Preheat oven to 300 degrees Fahrenheit. Place a single layer of almonds on a cookie sheet and bake for 15-20 minutes, stirring the almonds halfway through.
- Let almonds cool for a few minutes before placing them in a food processor with the coconut oil, salt, and vanilla extract. Process for 15-20 minutes, or until almond butter is smooth. You may have to scrape down the sides multiple times as you are making the almond butter.
- Transfer into a glass jar and stir in the chia seeds.
- Store in a sealed container in the fridge or at room temperature.
I love the addition of coconut oil as I’m making almond butter — not only does it give it a great flavor, but it also makes the almonds easier to process.
A while ago I was sent a quart of coconut oil to try from Tropical Traditions, and they offered to give away a jar for a lucky reader. If you want to win the coconut oil, please enter below. Each comment will be a separate entry.
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This giveaway will be open until Friday, September 7. The winner will be announced that morning. Good luck!
Win 1 quart of Gold Label Virgin Coconut Oil!
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