Cinnamon crêpes with nut butter, sliced banana & raspberries
Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon
Almond nut butter
Serves 10
Easy
Prep:
No cook
Blitz up your own homemade nut butter for spreading on toast, filling pancakes or adding to sauces
Skip to ingredients
- 250g blanched almond
- 2 tbsp mild oilsuch as coconut, almond or olive oil
Nutrition: per serving
- kcal158
- fat15g
- saturates1g
- carbs2g
- sugars1g
- fibre2g
- protein5g
- salt0g
Method
step 1
Put the almonds in a food processor and blitz on high speed until finely chopped and the nuts have come together to form a thick ball. With the processor still running, add the oil, 1 tsp at a time, until the mixture is a smooth, glossy paste – about 7 mins. Spoon into a clean jar, and keep tightly closed and refrigerated when not in use. Will keep in the fridge for up to 3 weeks.
