gluten-free, dairy-free, egg-free, soy-free, vegan, sugar-free, ACD friendly, gum-free, raw
In middle school, I wrote a very serious paper for Social Studies class that explored the highly-dramatic, labyrinthine history of old-fashioned candy shops. From an early age, it was clear where my priorities lay. Who were the Junior Mints’ Seniors? The Sour Patch Parents (ah, the days when the patch had not yet soured)? The rock(candy)star that had droves of sweet-toothed fans in lines out the door and down the street?
The treat that had the rest beat was Marzipan.
The name alone sounded like magic. Maybe it was the Mars that did it, making it literally out of this world. Or the z. I mean… not enough words feature that rare gem of a letter. Or the Pan… just as enchanting as another “Pan” of the “Peter” variety. Or maybe I’m being far too analytical about this. Maybe it was just the stuff itself that was the true magic.
But how would I even know about the “stuff itself?” ‘Cause I made it. Homemade. My seventh-grade self even shaped it into orange slices, tiny peaches, apples, and bananas, and painted the little faux fruits like a dessert-addicted Michelangelo. Sub kitchen counter workspace for ceiling.
My first bite summoned one revelation: My sole purpose on earth was to ingest this as often as possible. My fiftieth bite in my class presentation the next day brought the second: I can feed people! Not the most conventional hunger-fighter, but true nourishment goes beyond mere vitamins. And just like that, I’d not only pledged devotion to the marzipan sect of sugar worship, I’d also become a cook.
Marzipan Almond Butter
If you like your almond butter runny, feel free to run your food processor longer than I did with this batch. Lately, I’ve been enjoying my nut butters thick like cookie dough. That is probably because I eat them like I would eat cookie dough. In a bowl. With a spoon. They’ve served me well as one of my greatest anti-candida-diet comforts.
* I submitted this recipe to Diet, Dessert And Dogs’ Wellness Weekend. Check it out!
2 cups raw almonds (I soak and dehydrate mine!)
1/4 tsp Himalayan pink salt
1 tsp almond extract
1/2 tsp vanilla extract
1 dropper-ful of vanilla liquid stevia
1) Place almonds in your food processor and let run until it becomes almond meal.
2) Stop the processor and add remaining ingredients.
3) Run processor until almond butter is the consistency you like. Stop occasionally to scrape the sides down and to rest the processor if you’re concerned with keeping your butter truly “raw” (therefore avoiding overheating). Depending on how runny you like your almond butter, this could take up to 15 minutes.