Homemade Almond Butter
I have received requests for a homemade almond butter so here it is. You can literally make this almond butter with just 1 ingredient or if you prefer, just add some salt and sweetener for flavor. You can also add more flavors such as cocoa powder, cinnamon, vanilla etc. The texture is ultra thick and creamy. As I like the thick texture, I did not add any oil at all. If you prefer a thinner texture, you can certainly add some neutral-flavored oil. This homemade almond butter tastes like warm, freshly roasted almonds, so good!
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. Place the raw almonds on a baking tray. Bake for about 10 to 15 minutes or until golden brown.
4. Let the roasted almonds cool until slightly warm then place them into a food processor. You can also use a powerful blender such as Vitamix which will take only a short time, but you need to use a minimum of 4 cups of almonds and a tamper. Pulse the almonds a few times just to break them up. Then blend over medium to high speed until crumbly. Patience is key here. It will take about 20 to 30 minutes for the entire process depending on how powerful the food processor is. Mine is not powerful enough so it took about 30 minutes. Also, if your food processor or blender is powerful enough, you can get a finer texture.
5. At a certain point, the almonds will creep up at the sides then, form into balls subsequently. Just scrape down the sides intermittently. If you find the almonds become too thick to handle, just add some neutral-flavored oil (about 2 to 4 tbsp) to ease with the processing. Eventually, it will turn into a smooth paste and at this stage, you can add flavors. If you choose to add some salt and sweetener, you can do it now. You can also add other flavors such as cocoa powder, cinnamon, vanilla etc.
6. Process for a little while more just to combine the ingredients. Adjust taste accordingly.
7. If you wish to have a chunky almond butter, just fold in some chopped roasted almonds.
8. The texture is ultra thick and creamy, but you can choose to add some neutral-flavored oil to make the texture thinner (about 2 to 4 tbsp). As I like a thick texture, I did not add any oil at all.
9. Store in airtight containers in the fridge for up to 1 month or freeze for up to 3 months.
10. Try not to add any liquid ingredients such as maple syrup, vanilla extract, honey etc. as it will cause the almond butter to seize, ruin the texture and make the butter spoil much faster.
[Total servings = 25 @ 20 g per serving]
NUTRITION INFO PER SERVING
Total Carb = 4.0 g
Dietary Fiber = 2.2 g
Net Carb = 1.8 g
Calories = 125
Total Fat = 10.2 g
Protein = 4.3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
