CREAMY DREAMY ALMOND BUTTER
Step 1: roast almonds in oven After 1 minute in food processor
After 3-4 minutes After 5-15 minutes ...the perfect consistency !
When it comes to nut butter I always thought I was in a 100% committed relationship with peanut butter......until I discovered almond butter. Yes you can buy this at most supermarkets and health food stores but it costs a fraction of the price to make it yourself and it is sooooo easy... all you need is almonds, a pinch of salt and a decent food processor (I use my Vitamix for this job but a food processor does the job just as well).
So what the *BEEP* do you use almond butter for I hear you say?! The possibilities are endless:
- add a spoonful of it to your banana based smoothies for a rich, creamy and nutty flavour.
- add some to your morning yoghurt or porridge ....amazing!
- spread on your toast (it's delicious paired with chia jam)
- spread some of it on slices of apple or put a teaspoon of it into pitted medjool dates (my absolute favourite!) for a snack or when sugar cravings strike
- it's delicious mixed into homemade salad dressings and sauces
- use it in raw desserts
Pinch of salt
Preheat oven to 150C. Place almonds on a lined baking tray and roast them for 10-15 minutes.
Remove from oven and allow the almonds to cool down slightly for about 2 minutes. Transfer the roasted almonds to a food processor with a pinch of salt and process on high speed for 5-15 minutes (depending on the power of your food processor). At first the nuts will break down to a fine crumbly texture. Be patient and let your food processor continue to do its magic! The almonds will then start to release their own oils (do NOT add any extra oils or liquids!) and the mixture will turn from a crumbly mixture into a course paste and then finally into a smooth, creamy and runny consistency. When I use my Vitamix it only takes about 5-6 minutes of blending to achieve the perfect consistency but if I use my older/standard food processor it can take up to about 15 minutes (so be patient!)
Transfer the almond butter into clean glass jars and store in the fridge. It will last for a few weeks in the fridge.
Makes approx. 3 cups