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Homemade almond butter

Almond butter is one of my favorite staple foods. It’s yummy and has an interesting nutritional content which makes it a wonderful snack or condiment. Unfortunately, in the last year or so, almond butter has become incredibly expensive. I am sometimes shocked by the price that I see it at in grocery stores or natural health food stores. I understand that it is because the cost of almonds themselves has gone up tremendously. I find that buying almonds and making my own butter is cheaper however than buying ready made almond butter. Therefore this is the solution that I found to continue enjoying almond butter. It is delicious on toast, rice cakes or crackers or even in overnight oats. You can also use in many baking recipes, especially grain free ones. The almond butter will keep in an airtight glass container in the refrigerator for a few months.

 

 

 Ingredients (for 1 medium jar)

  •  3 cups of raw almonds (organic if possible)

 

Preparation

  • Roast almonds on a baking sheet in a 350F oven for 10 to 12 minutes until they are fragrant and slightly darker.
  • Place them in the food processor while they are still warm so that the oils release better. Start processing. Depending on the food processor that you are using, it can take from 10 to 25 minutes to obtain smooth almond butter. I make mine in a Vitamix which is a high power blender. I do stop once in a while and use a spoon to mix the almonds so that I obtain even processing. But after 10 minutes, I do have smooth butter. With some food processors, the process is longer but it still works. It happens sometimes that some almonds release less oil (maybe they weren’t roasted long enough). In this case, you can add a spoonful of coconut oil to make the process easier.  But most times, I do not need to add anything and I obtain some perfectly delicious almond butter.
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