I’ve expressed my love of peanut butter, but really it’s all nut butters. I don’t discriminate. When I’m not baking, I like to use this homemade almond butter to spread on my toast, add to my oatmeal, or smear on a banana. It contains no oil and no added sugar – just almonds! What a concept.
Now, don’t expect this to to taste like Jif. The texture is slightly different since there is no added oil, and it doesn’t have that underlying sweetness that you find in most commercial brands. I’ve come to prefer this almond butter, especially when I’m adding it to something that’s already sweet: almond butter and jelly/honey sandwiches, spread on a banana or apple, or mixed into smoothies. If you find you need a little sweet, add honey or coconut sugar to taste.
This has to be the simplest recipe ever.
Homemade Almond Butter (Print Me!)
Ingredients:
- 2 cups almonds
- Patience
That’s it! It makes me feel like I’m missing something…
Tools:
- Food processor or high speed blender
- Spatula
Preparation:
Add almonds to your food processor.
Now, turn that thing on!
This is where the patience part comes into play. As the almonds process, they will start to pile up on the sides, scrape down as needed.
Processed just beyond the “almond flour” stage.
Coming together nicely, still not quite the consistency we’re after.
Ahh… perfect.
This entire process usually takes about 10-15 minutes. Keep an eye on it, and scrape down as needed.
Place in a jar or airtight container and store in the fridge.
I have never had a problem with this butter separating. I think it might be because I eat it too fast, but as far as I’m concerned – it doesn’t separate. 🙂
One of my favorite ways to eat it – smeared on a banana.
Now give that food processor a rest! It deserves it.
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