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