You don't need pumpkin for this condiment, just the warm fall spices that are used to season pumpkin pie. The spice is a mixture of cinnamon, ginger, nutmeg, and cloves (see proportions here) and is widely available pre-mixed in the spice aisle. It seems to go with everything and can add a sense of sweetness where there is no sugar. I love adding it to warm cooked oats, my pancake batter, smoothies. This simple recipe for Pumpkin Spice Almond Butter completely elevates nut spread, adding depth to simple toast, crepes, or rice cakes!
I like using the shortcut of using pre-made almond butter, but you can make your own with roasted, unsalted almonds. Use about 1 cup of roasted almonds and add to a food processor. Process, stopping to scrape sides down, until butter forms.
Try this on your favorite toast with sliced banana, a few blueberries and a sprinkle of pumpkin and hemp seeds. Match with Blueberry Chia Jam for a sweeter treat. Fantastic on Buckwheat Crepes!
Pumpkin Spice Almond Butter is vegan, no added sugar, gluten-free, and 1 tablespoon is low-FODMAP. More than 1 tablespoon is higher in GOS and Fructans. Try this recipe using peanut butter instead of almond to enjoy larger amounts low-FODMAP.
If you make this vegan, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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