Homemade Almond Butter
Yes, it tastes as good as it sounds.
Here is how I make almond butter followed by some ideas for variations of almond butter flavors:
Start with a pound of almonds. Roasted really works best.
I have tried to use raw, but processing the nuts takes so long and causes so much heat that the nut butter will really no longer be “raw” once finished. However, if you want to soak the almonds and then dehydrate them before turning them into butter, that would be a good idea. The soaking with help reduce or remove any toxins that are naturally present in all grains, nuts and legumes. For nuts you would soak them in water and a pinch of salt for 8-12 hrs. Discard the soaking water and then dehydrate. The dehydration will take about as long as the soaking. If you don’t have a dehydrator you can spread the nuts out over a baking sheet and dehydrate in a warm oven. Sometimes, I will spread soaked nuts out very finely over a large sheet, turn the warmer on for a little while and then turn it off over night. The nuts are typically dried out by morning. If not, then I turn the warmer back on for a bit. Soaking is an extra step or two, but worth it because those “toxins” (i.e. phytic acid and lectins) I mentioned bind minerals like: calcium, magnesium, iron, copper and zinc in the body, hindering your body from absorbing them. Something to think about, eh?
Anyway, back to our butte; if you don’t have a food processor, go get one. Sorry I should have started with that step. To get started you have two options: either start processing the almonds in the food processor or heat the almonds for a minute or two in the microwave. If the microwave step sounds too weird (which it did to me at first) then skip it. BUT again you need to process the almonds for a looonng time, like 10-15 minutes, and heating them up a tad will shorten this amount of time. Or if you opted for the soaking method, good for you, your bones will thank you, then take the nuts straight from the dehydrator and process them while they’re still warm.
However you do it, get that food processor going. You may need to stop and scrap down the sides a couple of times. After a while the oils will start to be released and you’ll have this clumpy mess. Keep the food processor running, eventually it will start to smooth out like butta. But it will take a long while. Be patient and be thinking about how you might want to flavor your almond butter.
- Pinch of salt
- Pinch of salt and your favorite sweetener: honey, maple syrup, coconut sugar, agave, etc.
- vanilla extract or fresh vanilla bean
- cocoa powder
- baking spices – such as cinnamon, nutmeg, ginger, cloves, or any combination of these
- Or try a savory version with herbs and spices: chili powder, curry, rosemary, oregano, etc.
Enjoy and maybe experiment with other nut butters like: cashew, mixed nuts or sunflower seeds. Huh? YUM!