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
- 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
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