How to make almond butter
Homemade almond butter (raw or roasted) is cheaper, fresher and easier than you think! It's a healthy, nutritious, creamy, paleo snack, everyone will love and it can be used in many recipes
Servings: 20
Calories: 99kcal
Ingredients
- 2 cups (320 grams) raw almonds
- A pinch of salt
- A pinch of cinnamon (optional)
- 1-2 tablespoons neutral flavor vegetable oil (optional)
Instructions
- Preheat your oven at 350 °F (175 °C )
- Transfer the almonds to a baking pan, spread them in one layer and bake for 15-20 minutes (the longer you bake them the more intense their flavor will be, but be careful not to burn them).
- Let the almonds cool for 5 minutes and transfer them into the bowl of your food processor. Add the salt and the cinnamon and process for 10 minutes (you may have to stop and scrape the bowl a few times).Add 1 tablespoon oil and continue to process until completely smooth (this is optional but it helps if your food processor is not strong enough). Add the second tablespoon of vegetable oil if your almond butter is still having difficulty becoming very smooth.
- Transfer to a jar and store in a cool, dry place.
Video
Notes
- The given quantities will give you 1 ¼ cups almond butter. You can double the recipe for more. Serving size: 1 tablespoon.
- The almonds can be with or without the skin. If you leave the skin on, the color of the almond butter will be darker.
- Roasting the almonds is optional but it makes the almond butter much more flavorful. Even if you don't want them roasted, I recommend warming them briefly in the oven because this will help them blend better and faster.
- Turn off your food processor for a few minutes half-way through the procedure to let it rest and cool down (especially if it's getting hot).
- All natural nut butters will form a thin layer of oil on their surface after a while. Stir well with a spoon until homogenized again.
Nutrition
Calories: 99kcal
