I’ve finally uploaded a new video for home made almond butter, which is my favorite thing in the world. I know I’m really bad at uploading regular YouTube videos, but I’m just not a pro at shooting and editing videos. Please stay with me while my videos are making progress. However, I think that the video clearly shows how easy it is to make your own almond butter, and that it doesn’t take long or costs a fortune.
Home made almond butter is one of the staples that I always have in stock. It’s one of my best protein sources, and I eat it with literally anything. I spread it on rye bread, apple slices, add it to my baked goods as a substitute for butter, or even to stir-frys for an extra-touch of plant-based protein.
Making almond butter only requires one ingredient so you couldn’t even call it cooking really. Unfortunately you will need a high quality and powerful food processor to get the perfect texture. I am really sorry, but I have tried it with my 20 Euro blender – without success. It doesn’t need to be a very expensive machine, but it needs to have power to break down the almonds completely.
Since almond butter consists of only one ingredient, it is a very clean food, and totally healthy as well. Nut butter, in general, is a great way to add some healthy protein and unsaturated fats to your diet. The healthy fatty acids protect our heart and lower the risk of heart disease and type 2 diabetes. Almonds are also an amazing super- and beauty food because of their high vitamin E content. Vitamin E is especially important for healthy nails, hair and glowing skin.
- 2 cups (about 350g) almonds
- a pinch of salt
- ½ tsp cinnamon (optional)
- Start by roasting the almonds. Pre-heat the oven to 180°C and pour the almonds onto a baking tray. Roast them for about 8 - 10 minutes until you can small their nutty flavor. Take the tray out of the oven and let the almonds cool entirely. This is very important otherwise the recipe may not work.
- Once the almonds have cooled down completely, place them into your food processor together with the salt and cinnamon (optional) and blend on high for about 5 minutes. Scrape down the side of your food processor if necessary and blend for another 5 minutes. Do take little 30 seconds breaks in between to ensure your food processor doesn't shut down due to heat. After 10 minutes of blending, the almond butter should already have a nice creamy texture. If it doesn't then you need to blend it for another 5 minutes or so until you reach the desired creamy texture.
- Stored in an air-tight glas container and in the fridge it should last 2 - 3 week.
Did you make this recipe or have any suggestions, questions or comments?
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