Peanut butter may be a favorite food of runners, but there’s good reason to swap it out for another nut butter once in a while. Two tablespoons of almond butter provide 10 percent of your daily need for vitamin E, a nutrient many runners fall short on.
Studies show this antioxidant helps protect your lungs from damage caused by running in hot, humid, or polluted air. For the best pre-run option, use this homemade spread on toast and apple slices, or add a tablespoon to a protein-rich smoothie for recovery. You can also substitute cashews in place of the almonds to make cashew butter.
Jump to RecipeInstructions :
1: Preheat the oven to 325°F. Spread the almonds or cashews in a single layer on an ungreased baking sheet. Bake for 15 minutes, stirring once halfway through.
2: In a food processor, combine the roasted almonds or cashews, honey, salt, and nutmeg (only if using the almonds). Remove the feed tube cap from the lid.
3: Process, stopping to scrape the sides often, for 15 minutes, or until creamy. Transfer the butter to a container and store in the refrigerator.
Roasted Almond Butter
Ingredients
Method
- Preheat the oven to 325°F. Spread the almonds or cashews in a single layer on an ungreased baking sheet. Bake for 15 minutes, stirring once halfway through.
- In a food processor, combine the roasted almonds or cashews, honey, salt, and nutmeg (only if using the almonds). Remove the feed tube cap from the lid.
- Process, stopping to scrape the sides often, for 15 minutes, or until creamy. Transfer the butter to a container and store in the refrigerator.