Almond butterThis 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.

Almond butter

Homemade Almond Butter

Kate
This 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.
Prep Time 30 minutes
Total Time 30 minutes
Course Other
Servings 2 jars

Ingredients
  

  • 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!

Instructions
 

  • 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:

Just starting

Just starting

Almond butter - 3 mins in

3 minutes in

Almond butter - 6 mins in

6 minutes in

Almond butter - 9 minutes in

9 minutes in

Almond butter - after adding oil

After adding oil

#

Almond butter - adding nuts

Almond butter – adding whole nuts at the end

Almond butter - final, crunchy

End product – crunchy almond butter. Omit the whole almonds at the end to make smooth almond butter.

Almond Butter - in jar

Almond butter in the jar


2 Comments

Uf22f232 · February 14, 2018 at 18:19

Also best to soak the almonds over night prior to this to remove the toxic substances naturally present on the skins.

Packed lunches: Can they be healthy, easy, cheap, environmentally and child-friendly? - The Ayurveda Practice · October 15, 2014 at 13:58

[…] Almond or cashew butter with grated carrot (if the school is not a nut-free zone). Nuts provide protein along with important oils and calcium. Almonds are particularly high in calcium so if don’t eat dairy for one reason or another, it is a good idea to eat plenty of them.  The carrot gives a lovely moistness to the sandwich.  I make my almond butter at home, it’s incredibly easy using a food processor.  Find the Almond butter recipe here. […]

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