I have been dying for a food processor for years, and a couple of weeks ago I finally broke down and bought one. Serious kitchen game changer, let me tell you! I feel like a whole new world of recipes is now available and I can’t wait to make them all!
It’s been a constant on my counter since it arrived, but my favorite recipe has been tomatillo salsa. That is, until I made this AMAZING homemade almond butter!
If you’ve been with me for awhile, you know that I have been on a doctor ordered diet called the Candida Plan. For the last eight weeks I have had to do a strict elimination diet, but this week, I can finally add back nuts! Can you hear the hallelujah chorus?
Nut butters are one of my favorite foods, but it turns out that many of the commercial brands that I used to buy all the time are loaded with unnecessary ingredients including hydrogenated oils, palm oil, and sugar. With a new beast of a food processor at home, I decided to forgo my usual store-bought variety, and picked up some raw organic almonds instead. How hard could it be to make? Turns out, it’s pretty easy!
After roasting the almonds in the oven, I dumped them into my food processor with a little bit of salt, turned it on, and waited. Sure enough, after about 10 minutes, I had the most fragrant and flavorful nut butter I’ve ever had. It tastes NOTHING like store-bought and has the most incredible spreadable texture without being oily, or separating.
I have been eating it for breakfast on brown rice cakes with sliced banana, adding it to my frozen banana “faux-yo” with unsweetened cocoa powder, and some nights I eat it straight out of the jar.
In a sealed glass jar, homemade almond butter will keep in the refrigerator for 3-4 weeks, but I guarantee it won’t last that long!Print
There is nothing like homemade almond butter! Roasting the almonds first adds a deep flavor that can’t be matched in store-bought versions.
- 4 cups raw almonds (I suggest organic)
- 1/4 tsp Himalayan pink salt
- 2 Tbsp almond oil, optional
- 2 Tbsp maple syrup, optional
- Pre-heat oven to 350 degrees and arrange almonds in a single layer on a large cookie sheet. Bake almonds for 10-15 minutes, or until toasted and fragrant. Move them around once part way through baking to ensure even cooking.
- Allow almonds to cool completely. Add the almonds, salt, and maple syrup (if using), and pulse a few times to break down the almonds. Start the processor. The almonds will go from a powder, to a thick paste over time. Periodically scrape down the sides of the bowl. If after 10-15 minutes the almond butter still has not reached your desired consistency, drizzle 1 Tbsp of almond oil in while the machine is on. This will help liquify the mixture quicker.
If you have an older machine or a smaller motor, you may have to turn it off intermittently to give it a chance to rest and prevent overheating.
In a sealed glass jar, homemade almond butter will keep in the refrigerator for 3-4 weeks, but I guarantee it won’t last that long!