Almond butter is so easy to make at home and is great to have on hand as a base for sauces, dressings, baked goods, on bowls of porridge and slathered on your favourite toast… or a spoon!
Almond Butter
Ingredients
- 2 cups / 150g shelled raw / natural almonds unroasted and non-salted
Directions
- Preheat oven to 300°F / 150°C (or at 325°F for 18-20 mins). Spread the almonds out in a single layer on baking sheet and roast for 20-30 minutes until fragrant and slightly darker in colour (a good way to check is to bite one in half and check the colour in the center. Instead of white, it should be golden). Remove from oven and let cool completely.
- Transfer the cooled almonds to a food processor and blend on highest setting for 1-2 minutes to finely grind them to a powder. Scrape down the sides of the container. Continue to process the nuts an additional few minutes until the oils start to be released, and a smooth, creamy, runny paste is formed (depending on your machine, this could take up to 10 minutes). Transfer the almond butter to an airtight glass container and store in the refrigerator. Keeps for 1 month.
Notes
Makes approximately 1 cup / 250ml
*Tip* If you want chunky almond butter, remove a generous scoop of the chopped nuts from the food processor before it turns into a powder. Set aside. Fold it to the creamy almond butter before storing.
