Not only is almond butter absolutely delicious on its own, its great to use in loads of different Paleo desert recipes. It’s a store cupboard staple in my house, and this recipe is perfect every time.
Almond Butter Ingredients:
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250g organic almonds
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Pinch of sea salt
Almond Butter How To:
1) Preheat the oven to 180C / 350F / Gas Mark 4. Cover an ovenproof tray with some baking parchment and lay out the almonds, making sure they are spread out next to, and not on top of, one another.
2) Roast for 6 minutes, then shake, then roast for another 6. Remove from the oven, then leave to cool for 10 minutes.
3) Pop the almonds into a food processor with a pinch of salt. On the highest setting, blitz for around 10 minutes. At first, the ground nuts will stick to the side of the food processor – just push them back in to the barrel with a spatula. You may have to do this 4 – 5 times depending on your food processor!
4) You should watch the nuts turn from solid, into a ball, into a thick liquid. At this point, YOU ARE NOT FINISHED! Keep processing until a thin layer of oil begins to rise to the top. Here, the nuts have released their natural oils, and at the optimum for taste, texture and digestion. Pour into an empty jar, then keep in the fridge. What’s the best thing about making your own almond butter? Scraping the remains off the side of the food processor!
Have you tried making your own nut butter yet?
