A while ago I tried all-natural peanut butter and fell in love. No salt, no preservatives, just peanuts and so delicious! I think that since I have made the switch from the preservative-ladden to the kind with just one ingredient, my obsession with peanut butter has got even worse. One magical day, I found out how easy to make almond butter from home. In fact, it’s so easy that I don’t think I’ll ever buy almond butter (or peanut butter) ever again. And it’s so delicious that I’ve been literally eating it by the spoonful. I know you’re judging me right now, but I don’t care!
All you need to get started is 2 cups of unsalted almonds. Spread them out in on a cookie sheet in one layer and pop them in the oven at 350 for about 10-12 minutes. You want them golden brown on the inside so don’t be shy to bite into one to check (I promise you’ll be blown away by the flavour), then let them cool. Once cooled, place the almonds in a blender or food processor and blend away until they are ground. You’ll need to stop and scrape the sides of the blender quite often, but just keep blending. Within minutes, the oil from the almonds is released and the mixture starts to get smooth and creamy. And voilà, homemade almond butter!
There are a number of variations that you can add once you have your almond butter – add a 1/2 cup of melted dark chocolate chips for delicious chocolate almond butter (perfect to snack on with apple slices or strawberries). You can also add 1/2 tablespoon of vanilla extract, 1 tablespoon of ground cinnamon and 1 tablespoon of olive oil for a vanilla almond butter.
What add-ins do you love most in your almond butter?
[All photos are my own and not to be used without permission.]