If you think there’s no spread quite like peanut butter, try this version, sweetened with honey, as an energy-boosting snack
Prep:15 mins
Makes a 300g jar
300g skin-on almondgood drizzle honeymalt loaf or wholegrain bread, to serve (optional)
STEP 1Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.STEP 2Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.
