Homemade Almond Butter
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.
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!).