Making Your Own Almond Butter

London is getting warmer and our new home is feeling more like home every day. During these first two weeks of settling in I have also been bonding with my new kitchen. This has inspired some new recipes and involved lots of new make-it-yourself projects, all of which I’ll be ready to share here on the blog soon.

This week I was very excited to discover a great health food store in our neighbourhood. With a huge selection of nuts, seeds and different flours, oils, organic condiments and natural skin care products, this store is right up my alley. As I left this store with a vast amount of different nuts I figured I’d try making my own nut butter. Almond butter has very much become a favorite spread in our home during the past months and while I’ve been meaning to try making my own for while, I just never got around to it. In hindsight, I don’t know what I was waiting for because this may very well be one of my best homemade experiments yet. Not only does it taste better – it also allows me to choose the exact quality of my almonds and costs only a fraction of the price you pay for the jarred almond butter.

Almond butter is fabulous on all types of bread, crisp breads & on hot porridge topped with a little honey. Nutritionally, it is full of amazing polyunsaturated fats, protein & fibre that help lower the bad (LDL) cholesterol while improving the good (HDL) cholesterol, making it a healthier alternative to many unhealthy and processed supermarket spreads, which also are loaded with various additives & preservatives. It is also high in vitamin E, a potent antioxidant, and a good source of many essential minerals, including magnesium, manganese, potassium & phosphorus. Paired with the healthy fats from the coconut oil, this butter is an all round great tasting spread full of beautifying nutrients & heart healthy benefits.

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Raw almond butter with a hint of creamy extra virgin coconut oil & sea salt

When making almond butter there are a few tricks to the process. Most high-speed food processors or blenders will do the job, but some take more patience than others. Secondly, you also want to use raw or roasted DRY almonds – meaning that if you want to soak the almonds first you need to make sure they are thoroughly dried, as this will give your almond butter a much longer shelf life (the moisture from ‘wet’ nuts will encourage the formation of molds). {Read more about how to soak & dry your nuts here}

I usually use about 2-3 cups of almonds and find that any less is near impossible when using my vitamix. You can also combine your own nut butter with different nuts, such as hazelnuts & almonds or walnuts and almond butter. The concept is pretty much the same, although time will vary.

All you need is…

  • organic raw almonds
  • extra virgin coconut oil (cold pressed)
  • sea salt (optional)

Simply pour all the almonds in the food processor and start slow while quickly increasing the speed to the highest setting (in Vitamix go from lowest variable to 10 then to high speed within 5-10 seconds). Use the tamper as much as you can to make sure all the almonds are getting mixed and go for about 1 minute. Scrape down the sides and start again and do this until you see the oils are releasing, forming a nice buttery paste. I like to add 1 tbsp extra virgin coconut oil, but this is completely optional. I like the creamy taste it adds, but the almond butter will be creamy regardless. Empty out the food processor with a spatula and store the nut butter in a glass jar in the fridge.

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Making Your Own Almond Butter
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Ingredients
  • 2 cups organic raw almonds
  • 1 tbsp cold-pressed extra virgin coconut oil
  • pinch sea salt
Instructions
  1. Place the almonds in a high-speed food processor or blender and increase the speed to the highest setting (in Vitamix go from lowest variable to 10 then to high speed within 5-10 seconds). Use a tamper as much as possible to aid the process and continue for about 1-2 minutes. Scrape down the sides and start again and do this until the oils start releasing, forming a nice buttery paste. I like to add 1 tbsp extra virgin coconut oil + a pinch of salt halfway, but this is completely optional. When the almond butter reaches a smooth and creamy consistency, scrape it out with a spatula and store in a glass jar in the fridge.
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2 Responses to Making Your Own Almond Butter

  1. Sandi says:

    I have a food processor not a beautiful vitamix….any ideas how to make the almonds to a paste in this it has a wider base ….another question I was curious about would be the length of time to store the almond butter in the fridge in the glass jar?

    • Regina says:

      Your average S blade food processor will definitely do the trick but the time it takes vary between different brands. Check this post for more info. Roasting your almonds before making the butter will make the job a lot easier as the heat helps bring out the oils. I always store mine in the fridge where it will last for up to a month. Though mine rarely last more than a week, or two at best. Good luck

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