Almond Butter
Erica Lea on Apr 2nd 2010
Before I talk almonds, there are a few things I’d like to share with you.
- Um, my blog was feature on TV! Click here to see the segment (skip to 2:25 to see my blog). Thanks, I Am Mommy!
- I was commissioned to take some photos for a cookbook. Stay tuned for more info!
- My Rosemary & Thyme Spread was feature here, and my Pizza Sauce was featured here.
.
*End of bragging*
On to the almonds!
To start out, you really must toast your almonds. It adds such a wonderful flavor. Then you grind them in a food processor, add a sprinkle of salt, a little almond extract, some honey, and oil. Perfect!
Serve on toast (my favorite), crackers, ice cream, yogurt, in oatmeal, etc. Or just eat it right out of the jar.
Note: I like my nut butters crunchy, so I didn’t grind mine very fine. Next time I might process it a bit more - it was a little dry & crumbly this time.
Coconut oil is wonderful in this recipe. However, if you don’t have any on hand, simply replace it with another good-quality oil.
Homemade Almond Butter
Ingredients:
- 2 cups whole almonds, toasted
- 1/4-1/2 teaspoon salt, or to taste
- 1/4 teaspoon almond extract
- 2 tablespoons honey
- 4-5 tablespoons coconut oil, gently melted
Directions:
1) Place the toasted almonds & salt in a food processor or blender and process until finely ground. Add the extract, honey, and oil. Continue to process until desire consistency is achieved. Taste and adjust salt/honey if necessary.
2) Store in an airtight container in a cool, dry place or in the refrigerator for longer storage. Return to room temperature before use.
Makes approximately 2 cups
Filed in Dips & Spreads, Homemade
OH! how exciting! That so great about all the news. I love almond butter, we have made it before but just used almonds and nothing else, your recipe looks very tasty!
I also love the crunchy better then the creamy kind:)
Esther
Congratulations!! That is so awesome!
And your almond butter recipe looks fantastic, I’ll have to try it sometime soon.
how about almond oil? would that work? thank you.
I’ve always bought my almond butters but now I guess I don’t need to!
Is it possible to substitute olive oil for the coconut oil?
soare: I’m sure almond oil would be perfect!
Jessica: Olive oil would work, but it would probably give your butter a different flavor. If you don’t mind, give it a try!
This is a beautiful presentation. GREG
Well, if I had a T.V. show, I would talk about you too. And I would feature you on my blog too…wait, I already did that!!
I love your stuff. You make me want to cook. In fact, I think I will…bye!
Congratulations!
Mmmm, that almond butter looks so good!
Yeah… It looks soooo yummy. Great job!
Hi Erica! I loved the post about you on Tasty Kitchen! And congrats on all the other good news! You rock! Your recipes look amazing; can’t wait to try ‘em. It’s amazing you cook for 7! Keep at it!
I made homemade peanut butter using this process last week. Perhaps my food processor was too small, but it never got beyond the large crumbly state and I was unwilling to add an atrocious amount of oil. Oh well, still tastes good. Good work. I think I’d love almond butter!
can’t wait to try this! I think I’ll do it tonight.
Yum! I recently made some almond butter as well. I toasted them in the oven, and than pureed them in the blender. I just kept blending away until I had a really creamy consistency. It was awesome!
I know this is an old post : )
I found this recipe via a food blog search, and I just wanted to say thank you for posting this recipe; it’s tastes lovely. I used walnut oil instead of coconut oil, which worked well. Thanks again.