When a friend of mine, who is the mother of the 1.5 year old twins, told me she is still not giving them the peanut butter to make sure they do not have allergies against it, she mentioned the almond butter, asked if I ever had it before. Yes, I have seen it in many forms in Trader Joe’s but never bought or tried. Since it was already getting late to go out to buy a jar that night and I had a ton of almonds at home, I decided to give it a try. Short internet search revealed the easy recipe; roast and drop in food processor until creamy. How hard could that be? Not at all!
I must say the result is really satisfactory but really different from what you get from the store (later she brought some that she bought from there and as you see from the pics, theirs is way too creamy compared to my humble almond butter.) I still like the homemade one better – crunchy; you feel the almond pieces in your mouth.
I like using it on a toasted bread, sometimes topping with jam. Sandwiching a banana always a good option, too.
|Homemade Almond Butter|
- 2 cups of raw almond
- 2 Tbs olive oil (more if you want creamy consistency)
- Preheat oven to 400F (200C), lay the almonds on a cookie sheet and put in the oven. Roast for 20 – 25 mins, turning every 7 – 8 mins.
- When cooled, turn into a big kictchen towel, try to break the skins, if you can
- Drop them all in a food processor along with the olive oil, start chopping until desired consistency is achieved
- Store in a glass jar in the fridge.