Almond butter is an absolute favourite of mine. I love it on EVERYTHING. It’s a good alternative to peanut butter (another love) and is also delish stuffed into dates, on apple, mixed into natural yoghurt, dolloped on top of breakfast, chia pudding, in porridge, on toast/crackers – whatever you want really! It’s packed with protein, good fats and is naturally sweet.
I have been spastically busy lately with a mixture of family stuff, friend stuff, health and exercise stuff and work stuff. All of the things. So today I decided I needed some meditative kitchen time to chill out and get my creative on – I’ve been useless with my blog recently, sorry! I really love making nut butters as it’s kind of brilliant really that you can take a raw and natural product of the earth, and with a little time and love, turn it into buttery delight that is so good for you!
Give the below a whirl if you fancy …
1.5 – 2 cups of raw almonds
A pinch of Himalayan salt
Spread the almonds out on a baking tray on top of some baking paper and sprinkle a little pink salt on top – don’t over do it though, you only need a little.
Heat your oven to 180 degrees celsius and put the almonds in for 8-10mins. You don’t have to do this part but it does make the whizzing into butter process a bit quicker, and I think it releases the nut oil more easily and enhances the final flavour. So much yum.
After 10ish mins in the oven, remove almonds and pour them into your blender/Thermomix. Blend for approximately 12-15mins, scraping down the sides as you need to. The nuts will slowly break up, blend down and turn into gorgeous silky almond butter.
If you’re using a Thermomix mix for approx 15 seconds on speed 6-7, then scrape down the sides and continue to mix on speed 3-4 for approximately 10mins, scraping down the sides as you need to.
Once you’re happy with the consistency of your butter, pour it and store it in a dry glass air tight container and use as you like!
You can’t not love this stuff!