Butter Fingers

I decided to continue my nut butter fiasco immediately after making that delicious sunflower seed butter last week [why clean the machine twice?]. 

Ben’s top choice in nut butter is definitely of the peanut variety, but I have to say I love a good roasted almond butter.  Making my own version is ridiculously simple.  It ensures that I know every ingredient.  I get to skip the salt and add fun mix-ins.  And it’s cheap. 

Sunflower seeds contain less natural fats than almonds, which is why that recipe called for a bit of added oil. Almonds, on the other hand, need no added oil to create a beautifully smooth and rich butter.  **Seeing as how this base recipe has only one ingredient [almonds], it is easily adaptable.  Get creative!  Ideas: go savory with some paprika or add some sweetness with maple syrup or chocolate. 


Almond Butter


  • ~1 c. almonds [raw or roasted at 350 degrees for 10-12 minutes until brown, then cooled]
  • Desired mix-in[s]: I used 1 tsp ground cinnamon


Process nuts on high speed in a regular-sized food processor [I’ve tried using a mini food processor to no avail]. 

Be patient.  Get a few dishes done, put on some music… 5-10 minutes of standing over a processor feels like an eternity.


Scrape down the sides periodically. 


After a few minutes, you’ll have coarse almond butter [left photo].  If you let it process a bit longer, it’ll thin out naturally and become creamier [right]. 

Drop in your mix-ins once you’ve reached a consistency you like. 


Place the butter in a glass jar in the refrigerator. 


Enjoy!  Makes about 1c, or 8 servings.   


Don’t forget to clean the food processor. Winking smile  This cinnamon variety is incredible on toast and carrots!

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


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