Who can resist creamy homemade nut butter? So smooth and versatile, it's a staple in my home. Best news is, it's super easy to make. You just have to have a reliable food processor, a few basic ingredients and PATIENCE!
I love nuts. They are a huge part of my diet and a staple in most of my raw cakes and treats. Great news is nuts are not only delicious, but are also versatile, nutritious and filling.
I have stacks of bottles of nut butter in my pantry. I add nut butters to dates to make caramel, I spread them on crackers or gluten free toast and I use them to dip vegies into. They are so versatile and a really handy pantry staple.
I like making my own almond butter. Truth is, it would cost me way too much if I had to purchase it at the store. I go through so much of it, particularly when Iâ€™m having a caramel slice obsession, which seems to be all the time.
Nut butter is super easy to make. You just have to have a reliable food processor, a few basic ingredients and PATIENCE. It can seem like forever before your nuts resemble the creamy consistency of butter. But the end result is so amazing, and totally satisfying, youâ€™ll just have to remind yourself that patience is a virtue and get on with it!
4 cups organic activated almonds
Â½ tsp celtic or Himalayan rock salt
1-2 tbsp almond oil (or oil of your choice)
- Place your nuts in the processor and blend. You will need to blend from anywhere between 15-25 minutes depending on the strength of your processor.
- At first your nuts will be broken down into small pieces. As you continue to process, the nuts will resemble fine almond meal (flour). Make sure you scrape down the sides of your processor every so often.
- Your mixture will begin to get a little oily and will come together dough-like in a ball shape. At this point, you add the salt and oil.
- Continue processing until you have a creamy butter consistency.
Now that the hard work is done, thereâ€™s simply no better way to enjoy your freshly ground almond butter than to spread it on some grainy toast with sliced banana and maple syrup.
This recipe will yield approximately 3 Â½ cups (840g) of almond butter.