Moroccan Almond Spread

1 Reviews
100% would make this recipe again

"Amlou" is the name of a typical Moroccan almond butter, to be spread on toast, pancakes or waffles. It can be easily prepared at home. If argan oil is not found, it can be replaced by another oil.

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Ingredients

1 3/4 cup almonds, with skin 260 g
1/3 cup peanut oil, or argan 85 mL
1/3 cup honey 120 g
1 pinch salt 0.2 g
1 tsp ground cinnamon 3 g

Before you start

A blender or food processor will be very useful

Method

  1. Preheat the oven to 175°C/350°F.
  2. Spread out almonds on a baking sheet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 min. Let cool completely.
  3. Put the alonds into a food processor and pulse until very finely ground. Transfer to a bowl.
  4. Gradually stir in the oil and combine. Add the honey, salt, and cinnamon, then combine until an evenly blended paste is obtained.
  5. Serve.

Observations

This spread can stand at room temperature up to 4 days and 4 weeks in the refrigerator.

Nutrition Facts Table

per 1 serving (20 g)

Amount

% Daily Value

Calories

100

Fat

8 g

13 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

4 g

Net Carbs

5 g

Protein

2 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin E
Source of  :
Copper, Magnesium, Manganese, Omega-6
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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