On the days I “do” eat breakfast (I know, bad habit), I religiously eat toast with peanut butter and banana.
After my mom handed me a huge packet of raw almonds from Costco, I figured since I won’t be munching on nuts all day, I might as well make Almond Butter.
There is some controversy regarding nutrition between using raw almonds vs. roasting the almonds, some argue the nutrition is lost during the roasting process, quite honestly, I’m not sure which one is better so I just figured I’d be lazy and use raw almonds.
After 3 tries of making this delicious nut butter, I finally got it right, right in terms of the sweetness and consistency.
While making almond butter, you really do need to watch the consistency of the butter especially towards the final stages, else the oil in the almonds separates from the butter and then you’ll be left with a consistency that is not spreadable.
The best part about my almond butter is I used Turbinado Brown Sugar to sweeten the butter, hence while I was eating spoonfuls of this stuff straight out of the jar, I was biting on sugar crystals. Almond Butter totally curbs my dessert cravings, but I have to keep reminding myself that just because something is good for me doesn’t mean I can go overboard.
Let me know how it goes if you decide to make Almond Butter, I promise you it is so much better than the store bought stuff. Enjoy!
NUTRITION: Almonds help lower cholesterol and are an excellent source of the antioxidant Vitamin E. In addition, they lower the rise in blood sugar.
INGREDIENTS (enough to fill a 8.5 ounce jar and some extra):
- Almonds – 2 cups (raw, unsalted)
- Sugar in the Raw Turbinado Brown Sugar – 2 tbsp
- Canola Oil – 1 tbsp
- salt – just a small pinch
DIRECTIONS (THE ENTIRE PROCESS WILL TAKE BETWEEN 13 TO 15 MINUTES):
1. Using a food processor, start with 2 cups of raw almonds.
2. Blend for a few minutes.
3. Keep checking in between to scrape down the sides.
4. Eventually the consistency of the butter will be as follows…
5. Blend some more.
6. Around the 11th or 12th minute, you should have a dough shaped look of almond butter.
7. Stay close… blend for another 30 seconds to a minute and eventually you’ll have just the right consistency around the 13th minute, smooth and creamy… just like that.
8. Add brown sugar, oil, and just a small pinch of salt.
9. Now PULSE about 5 to 10 times, BE CAREFUL DURING THIS STEP BECAUSE IF YOU PULSE TOO LONG THE CONSISTENCY OF THE ALMOND BUTTER WILL GO FROM THIS (left image – smooth and creamy) TO THIS (right image – a little chunky)…
TELL ME: Have you ever made almond butter at home? What other goodies do you add to your almond butter?