A simple recipe for homemade almond butter
Home-made almond butter tastes amazing and tastes vastly different to a jar bought in a shop. It’s also a great staple to have on hand – we use it on toast at breakfast, on oatcakes or apples as a snack, or even as a quick way to whizz up some almond milk (if we don’t have time to make it from scratch).
It’s seriously impossibly simple to make – you’ll just need a robust food processor and 10-15 minutes of your time once you’ve roasted your almonds.
Research shows so many benefits of eating nuts each day; contrary to what most people think, peope who eat nuts tend to weigh less and have slimmer waists – and the benefits of nuts for the cardiovascular system are well documented.
Almonds have the advantage of being the nut highest in vitamin E and calcium – so if you have minimal dairy foods in your diet, they’re a great nut to eat.
In making almond butter we find emotions are tested – they’re pesky nuts to release their oils, and even after a good ten minutes of processing they sometimes, and for no apparent reason, resolutely refuse to change from a nutty ‘dough’ into anything resembling nut butter. But persevere a few minutes longer, and they’ll suddenly change into a thick and sticky butter. You’ll be overjoyed at this stage, but don’t give up – keep going for just a couple of minutes longer and your gorgeous almond butter will be aromatic, dripping off a spoon and ready to jar.
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- Roast almonds in oven at 170 degrees C for 10 minutes, then leave to cool
- Add to food processor and blitz. Keep going for around 15 minutes, giving your food processor a break every few minutes and scraping the nuts back down into the bowl. It's fine to leave the nuts part-done and return an hour or so later if you become bored of watching them turn around.
- Continue until your nut butter is smooth, soft, a little liquidy and drips off a spoon
- Spoon into a clean, sterilised glass jar and store in the fridge for up to a few weeks.