Monday, January 30, 2012

Homemade Almond Butter

 

For Christmas, my friend Hillary gave me the most amazing cookbook.  Seriously.  I usually just find any and all recipes online because I have never really been a fan of cookbooks.  But let me tell you, this cookbook is my new best friend.  The cookbook is called the Organic Family Cookbook by Anni Daulter.  I highly suggest it!  I'm sure you'll hear more from me in the future about the recipes in this book, but today I want to tell you about making your own almond butter.  It is so easy.  Maybe not frugal, but if you like almond butter and you are interested in trying it the "homemade-I know what's in my food-way", you should try this out!  

  • Toast 2 cups almonds at 350 for 8-10 minutes.
  • Place toasted almonds in a food processor for about 10 minutes with a pinch or two of sea salt.
     

At first it will be a fine powder.  I had a difficult time with the almond powder spreading out to the sides of the processor and not getting touched by the blade.  I found that every minute or so, I needed to scrape the sides and bring it back to the center of the processor.  I added about 1 tsp total of coconut oil (in small increments) to get the almond butter to have a smoother texture.  If you don't have coconut oil, I have seen other almond butter recipes call for olive oil to thin the mixture.  You could try either.  As I neared the 10 minute mark, my almonds started to get smooth and creamy.  When your mixture reaches your desired consistency, remove from the processor and store in an airtight container in the fridge.  It can last up to 3 months.

The 2 cups of almonds will produce approximately 1 1/2 cups of almond butter.

If you're looking for a great cookbook with unique recipes such as almond butter, baking powder, marshmallows, and pretzels, as well as lots of great breakfast, lunch, and dinner recipes with minimal sugar ingredients you should check out this book.


(Some of the links in this post are my referral links.  Read my disclosure policy HERE

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