Homemade Almond Butter
 
 
Delicious, all natural almond butter with a rich, nutty flavor.
Author:
Recipe type: Quick & Easy
Ingredients
  • Just raw almonds, untoasted and unsalted. You can use whatever amount you like. I usually will get about half a pound or maybe a little more from the bulk food section at Sprouts. This will fill about an 11 oz container with almond butter.
Instructions
  1. First things first, soak your almonds in water overnight, or for at least 9 hours. This will release the acidic outer layer on the almonds and allow for better absorption of the nutrients inside.
  2. Drain and rinse the almonds. You want your almonds to dry completely before moving on to the next step. What I do to achieve this is put a dry dishrag across my cutting board and spread out the almonds on top. These will need a few hours to dry, but you can speed up the process by placing the cutting board underneath a ceiling fan or placing a small fan so that that the air is blowing directly on the almonds.
  3. Once the almonds are completely dry, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and transfer the almonds to the sheet. Bake until the almonds are completely roasted. My tip to you would be to roast the almonds until they look like they are almost too dark and crispy. This gives a darker, richer flavor. But if you prefer a lighter flavor, don't roast them as much.
  4. Transfer the almonds back to the dishrag on the cutting board and let them sit (with or without a fan) until completely cool.
  5. Place the almonds in a blender or food processor and blend until they reach an almond butter consistency, scraping down the sides with a spatula as you go along. It may take several minutes to achieve the right consistency, but keep going! Scoop the finished butter into a glass jar and store in a cool, dry place.
Recipe by Compassionate Women at https://compassionatewomen.org/homemade-almond-butter/