My latest obsession is almond butter. I was always apprehensive to try Almond Butter because it is so expensive and I couldn’t bring myself to shell out $8 or so to test it and see.
I finally spotted a little single serve pouch of Justin’s Almond Butter and tasted it right out of the pouch. It was delicious and I got to thinking this has to be something easy to make at home….
So I have a recipe for you to make your very own almond butter and it is so incredibly easy to do. The nice thing is that you can control exactly what goes into it and you can customize exactly to your own tastes.
Even better you really only need 2 ingredients:
So I do have an official recipe for you below but really there are just a few steps to take and you can make as much or as little as you like.
Now first off- what the heck is the big deal about almond butter? Well it is pretty good for you. It is loaded with fiber and protein and it has more monounsaturated fat and much less saturated fat then peanut butter. So it is a great way to start off the day (especially if you don’t usually eat breakfast) and I actually eat a spoonful or two before I head to the gym. I have also found on those occasions when I forget to eat and suddenly find myself STARVING I can grab a quick spoonful of almond butter and it fills me up enough to actually make a good choice (and not gobble down a handful of cookies or something). PS: Just saw an article this morning- The healthy foods experts really eat and almond butter was #2.
So here is the process.
The first choice is if you want to roast your almonds or not. I like them roasted because it gives a smokiness that I really like.
If you also want to roast them it is simple- just pop your almonds on a baking sheet and roast for about 6 minutes at 375 degrees. You should smell them and get a sense of when they are done- you want a nice deep brown color. (Be very careful you stay near the oven as it is easy to burn almonds.)
Once that is done you want to add the almonds to your food processor and get buckled in because this can take awhile. Depending on how big of a batch you make you are going to be blending for awhile- I used about a cup of almonds for a quick little batch and that took maybe 10 minutes in total. If you make a large batch it can take longer- up to 20 minutes.
One tip is that I have a fancy Ninja blender kitchen system thing and I have found my cheap little food processor did a better job with this particular task.
So now you start mixing- you should find that the almonds grind down to look sort of like bread crumbs very quickly… keep grinding. It will eventually start to look sort of gloppy like this… keep grinding!
Just make sure to stop every few minutes and use a spatula to smoosh down what comes up on the sides.
After a long while of grinding the almonds you will finally get the right texture to look like peanut butter. Now is a great time to add a pinch of sea salt (if you like) to your almond butter and give it a quick mix to incorporate.
That is it!! Really simple.
Now you can also flavor your almond butter. This will also help get the almonds to the right consistency a little faster if your patience is growing thin.
Three things I have tried with good success are:
- Maple Syrup (not regular pancake syrup)
- Coconut Oil
And I haven’t tried it but I think agave would be yummy as well.
I actually like coconut oil myself and I add just a bit- for the almond butter above I did about a cup of almonds and used about 1/2 teaspoon of coconut oil.
You simply want to add that into the food processer as you start to see your almond butter looking like the picture above. That means you are getting close to the finish line.
If you do add one of the products above just note the shelf life won’t be as long so you might make a smaller batch or you can also add the extra ingredient in a small bowl just before serving.
Now please keep in mind this does take a lot of patience with the food processor- just keep going and eventutally you will get a delicious, rich, stick to the roof of your mouth almond butter.
You will know it is done because it will look like a yummy creamy peanut butter.
Go ahead and pop into a mason jar, tupperware etc… and you can store it in the fridge for up to 2 months. If you add an extra oil or syrup it will last probably about a week or two.
Serve with celery, apples or on toast!
- Sea Salt
- Honey, Agave, Coconut Oil, Maple Syrup (optional)
- Line a baking sheet with parchment paper and spread 2 cups of almonds out.
- Roast at 375 degrees for about 6-8 minutes until slightly darker brown. (Careful not to burn!)
- After the almonds cool slightly place in a food processor to grind for several minutes (about 12-15).
- You want to stop every few minutes to push down what accumulates on the sides of the bowl.
- Continue to process until you get a nice thick, creamy texture.
- Sprinkle in a pinch of sea salt and blend once again just to incorporate.
- If you want additional flavor- add a teaspoon of coconut oil, maple syrup, agave or honey and mix well.
- Store in a tupperware or mason jar in the fridge for about 6 weeks. (If you add the oils or syrup this will last about 1-2 weeks.)
This is what about a cup of almond butter looks like (minus the two spoonfuls I ate after making it.) The recipe above will fill this container a little over half way.
And here are a few other recipes you might like:
- Spicy Blue Cheese and Ranch French Fries
- Easy DIY Whipped Cream
- Crock Pot Applesauce
- Crock Pot Apple Cider
- Creamy Cauliflower Soup (without the cream!)
- 5 Minute Freezer Jam
And if you really want to kick up the protein, try this easy fruit dip recipe using the almond butter!