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.
~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. This cinnamon variety is incredible on toast and carrots!
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