Finally. The humidity is easing, and we have had soft rain falling over the past 24 hours. Breaking up the hot, sweaty days and signalling that autumn is finally on our doorstep. Time for the doona, movies, warm hearty meals and cuddles on the couch. How spoilt I am! Its funny to think that only a few years ago when I was living in Amsterdam, I spent half my life complaining about the grey skies, drizzling rain and hanging out for a glimpse of a warm, sunny day, so we could spend it outside in the park or on the canals… and constantly checking buienradar to see if there was a break in the rain to dash across the city by bike. Such is life on the other side of the globe…
I made this almond butter about two weeks ago, but the warm weather has meant that I am only finding the motivation to sit down and type out the recipe now as I have run out and need to make a new batch. Home made almond butter is not only delicious, but is nutritionally rich and a good alternative to the overly processed, sugary peanut butter that you can buy at the supermarket. It is full of protein, vitamin E, magnesium and iron and healthy fats.
There are only 3 ingredients in this recipe, and you can in fact make almond butter with just raw nuts and a food processor. However, I prefer the taste of roasted almonds with the salt, and the addition of coconut oil adds a nice flavour, makes the butter creamier and is easier on the blender. (And although unlikely to be an issue, roasted nut butter will keep for longer). I have made this recipe with an Omniblend V (the cheaper and near identical version of the Vitamix) which worked just fine – from reading reviews and other recipes online, it seems that a food processor may be the better option as it will churn the nuts into butter more quickly without overheating the machine.
Feel free to use a mixture of roasted or raw nuts (ie. walnuts, cashews, peanuts) and add any other flavours that you wish into the butter just before it is ready (honey, vanilla, cinnamon, cayenne). Enjoy the almond butter on toast (my favourite – aside from eating it directly on the spoon), use as a dip with apple, carrots or in a dressing or satay sauce in place of peanut butter. This makes enough nut butter to fill a 500mL jar – you will need at least 3 cups of almonds to have enough texture to push the nuts into the blades.
- 4 cups of raw almonds
- 1 teaspoon celtic sea salt
- 1 tablespoon coconut oil
- Spread the almonds on a baking tray and bake for 10-15 minutes in the oven at 175C until roasted.
- Add the almonds to the blender, and process on the highest setting for about 1 minute until the almonds have turned into a nut flour. Use your tamper to continuously push the nuts down into the blades. If you do not have a tamper, you will need to stop the blender and push the nuts back into the blades – this will take longer.
- Once the nuts have formed a flour, add the sea salt and coconut oil and continue to blend on high, again using the tamper to push the nuts back into the blades. Persevere with the blending for about 5-10 minutes, it will take some time for the nuts to release their oil and turn into a creamy butter. If after 10 minutes your nut butter is not creamy enough, you may wish to some more coconut oil.
- If using any additional flavours, stir in slowly once the butter has formed (or you can add it to the blender just as the nuts are turning sticky). Store in an airtight container in the fridge and try to resist eating it by the spoonful.