Healthy, Homemade Almond Butter

On the short list of food items I’m obsessed with is nut butter:  almond, peanut, whatever.  I like it in smoothies, I like it on bananas, I like it on sandwiches, I like it by the spoonful. Almond butter is amazingly good for you because it’s high in fiber, protein and monosaturated fats.  It’s also lower in saturated fat than other nuts.  Did you know you can make it at home?  And for much cheaper than what it’s being sold for at the grocery store?

Plus, literally all you need is the nuts, in this case, almonds.

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Preheat your oven to 375 and spread almonds/peanuts on a baking sheet.  Dry roast them for 6-7 minutes.  You will want to take them out the minute you can really start to smell them cooking, as they burn quickly.

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Let them cool for a short while before tossing all of them into a food processor.  

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Then grind.

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And grind some more.

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 And keep on grinding.  Seriously get used to grinding. It’s going to take more than 10 minutes of it!

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You are eventually going to need to grab a spatula to push the crumbs that start to climb up the sides.

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You might need to do this several times.

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But still.  Keep on grinding.

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Finally when it starts to feel like forever and you start to lose hope, the magic will happen!

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You may be tempted to stop here, BUT DON’T.  Keep going because you are THISCLOSE to being done.

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Once you achieve the consistency you like, you are all set!  If you want to get fancy, you can add a little coconut oil or agave or honey when the nuts are still crumbs. This might actually hasten the time it takes for all the reactions to take place.

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The best news is that it will keep in the fridge for up to six weeks (unless you add a mix-in – then it’s about two weeks). I highly doubt it will last this long as you may find yourself tempted every time you find a spoon in hand or for those early morning workouts you feel too tired to eat prior.

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