You guys know I’m a peanut butter lover for life. I mean whoever thought of grinding a nut into a magical spread is a FREAKING genius!
I literally slather peanut butter on everything in sight. I dream about it. I also wake up with peanut butter sandwiches next to my bed.
Yeah, don’t even ask.
Know what else I’m head over heels in love with? Almond butter! It’s ridiculously smooth and perfect on muffins, pancakes, and in chickpea blondies. After making this vanilla bean honey almond butter, I just don’t know if I can go back to the plain PB.
Almond butter is packed with nutritional benefits too; this includes fiber, protein, and good-for-you fats. I’m not sure about you, but I kind of want to dive face first into the jar.
Anyway if you’ve never made homemade almond butter, now is the perfect time to start!
There are a few easy steps:
- 1. Roasting the almonds in the oven to bring out the nuttiness
- 2. Processing the almonds in a food processor (sorry, no blenders).
- 3. Waiting a long time/wondering if it’s ever going to turn into anything (it will!).
- 4. Adding additional flavors that you’d like once the almond butter is creamy.
Once your almonds are roasted, you can place them in your food processor and run it. After a minute or two, the almonds will look like sand (pictured above).
It’s very important to note that you should use a large food processor with a pretty strong motor as it will be running for a while. I recommend this food processor.
After about ten minutes of running the food processor, the almonds will release their oils and become clumpy. This might take more time to get to this point depending on your food processor. But don’t worry, it will happen!
Clumpy means delicious things are coming. All good things take time.
After several more minutes, the almond butter will smooth out. At this point you can be the judge of how creamy you like your almond butter. I like my almond butter VERY creamy, so I usually continue to run my food processor until the almonds are blended until an almost liquid like consistency.
This is also when you’d want to add any additional flavorings. I love vanilla bean, a pinch of sea salt, and a bit of honey. However, you could add in chocolate chips, cinnamon, vanilla extract, maple syrup basically anything you can dream up.
After that you can place it in a mason jar or in a tubberware and cover; either will work. You don’t have to store it in the fridge either. Just give it a quick stir before you use and it’ll be perfect.
All the picture below needs is sliced bananas and some mini chocolate chips. Oh and probably a fresh manicure (excuse my nail polish).
ENJOY THE NUT BUTTER!
- 2 cups unsalted almonds
- 1 teaspoon honey
- 1 vanilla bean, split lengthwise and seeds scraped
- 1/8 teaspoon sea salt
- Preheat oven to 350 degrees F.
- On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts.
- Transfer to your food processor and process for 10-15 minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process until you reach the desired consistency. I always process until my almond butter is liquid like. If desired add salt, vanilla bean seeds, and honey and process again for another minute.
- Transfer to tubberware or mason jar and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it.
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