Homemade Organic Roasted Almond Butter
Ingredients:
-3 cups raw organic almonds
-Pinch of salt
How To:
1. Preheat oven to 350 degrees
2. Arrange the almonds on a baking sheet in a single layer
3. Roast for 10 minutes
4. Remove from oven and allow the almonds to cool completely
5. When the almonds are cool, add to a food processor
6. Turn it on and let it whirl. After about a minute the almonds will form a stiff, dry ball. This is okay. Take off the lid and break the ball apart with a fork. Turn the machine back on and keep it blending. If it stops up again, do the same with the fork.
7. After about 3 minutes the oils in the almonds will release and the mixture will become thin. Continue blending until the almonds are creamy and smooth. It takes about 9 minutes in my food processor. Add in your pinch of salt toward the end of the process. Please note, I do NOT have a fancy, high tech food processor. It is the most basic model.
8. Store in glass container in the fridge
Version 2:
Raw Almond Butter
with soaked and dehydrated almonds
Ingredients:
-3 cups raw organic almonds
-Walnut oil (or olive oil)
-Pinch of salt
How To:
1. In a large bowl, add the almonds and fill with filtered water (with about two inches over top of almonds). Soak for 12 - 24 hours. I soak mine for 24 and change the water once.
2. Drain and rinse the almonds.
3. Lay them out on a towel and pat off the excess water.
4. Add almonds to a food dehydrator and dehydrate on 105 degrees for about 30 hours.
5. The almonds will be properly dehydrated when they are crisp and crunch to the taste and you an visually see the meat of the almond is dry. You can tell when there is moisture left, you can see it and feel it.
6. Place the dehydrated almonds in a food processor and blend. You need to stay close to the food processor and give it many breaks, as the almonds get very hot and you don't want the temp to rise over 118 degrees. So if you are keeping this raw, blend and check the temperature throughout the process.
7. After the almonds look well blended, you can add in a little oil to help the moisture factor. It's up to you how much to add, so start with a teaspoon and go from there. At this point you can also add in the pinch of salt.
8. Raw almond butter made with this method smells and tastes different than roasted almond butter, but still delicious (and much easier to digest!)
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Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday
See, you really should consider moving to Alaska. Friends let friends steal almond butter out of their jars. LOL!
ReplyDeleteShared on FB! ;)
Hugs,
M
Awesome Amber! I might have another go at making it though ! don't think we have to pay anywhere near as much as you do over there!!
ReplyDeleteThanks Vicky!
DeleteI agree with Megan-or you can all move to Park City?! I love all of your money saving recipes Amber. They are so helpful and so much better than the store bought stuff anyway!
ReplyDeleteThanks so much Laura.
DeleteI kinda feel ashamed that I've never made my own. It sounds so easy. I think it sounds like the perfect rainy day project for out at the tower. Thank you for giving me the confidence.
ReplyDeleteYou will love it, France! Good luck.
DeleteThanks Amber, I'm always looking for for easy diy ways to save money!
ReplyDeleteHope you are well,
-Cassidy
Oh, same here Cassidy!
DeleteCould you roast almonds that have soaked overnight? Would it work the same?
ReplyDeleteMy advice would be to try it and see how it works for you. I would soak them overnight, let them air dry completely, then roast. Let me know how they turn out.
Deleteit tastes so good
Delete