This homemade almond butter is incredibly easy, it just requires you to be patient. It’s a great little job to do while cooking another meal as the grinding just takes place in the background while you concentrate on something else!
Grinding the almonds into a butter makes them much easier to digest, whilst still giving you all the benefits of the nuts – oils, calcium, protein – and is great for keeping vata down.
Extra bonus – it’s much cheaper than buying almond butter from a shop.
You can also try making cashew, sunflower seed, pumpkin seed or any other nut butters.
- 3 empty jam jars, full of organic almonds
- a little coconut oil or virgin sunflower oil (optional, I use ~1-1.5 tbsp)
- salt to taste (optional, I don't use)
- EQUIPMENT: a food processor, using a "S" blade - ideal one you can leave to do it's grinding without you having to keep your hands on it. If not, you'll just have to be even more patient!
- Put the almonds in the food processor.
- Press on and leave it to blend for about 15 minutes (with a powerful food processor, a bit longer with a weaker one). Scrape down the sides occasionally. It looks like it is never going to work, it makes a powder for a long time and you think that is all that is going to happen. And then suddenly, as if by magic, it becomes a smooth paste and then a creamy butter.
- Depending on your desired consistency, add a little coconut oil or sunflower oil to make it a bit more runny and creamy. This is optional, you may be happy without the oil.
- If you want a crunchy almond butter, add a few almonds at the end and allow it to blend for another few minutes.
- Add a tiny bit of salt (optional).
- Scrape back into the two jars and store in the fridge. Lasts for weeks in the fridge (if you don't gobble it all up at once, that is!).
Some photos to reassure you: