1 Ingredient Almond Butter

food
Processed with VSCO with f2 preset

Homemade almond butter

If only almond butter were as cheap as peanut butter, I would have jars after jars of almond butter orderly lined up on my pantry shelves. But unfortunately, a typical 12 oz. jar costs at least $7 and at the rate that I consume almond butter, I’ll be exceptionally broke in no time. However, I recently whipped up a batch of homemade almond butter at home, resulting in a jar made at a fraction of the cost of store-bought AND the recipe requires 1 ingredient ONLY. You heard that right, 1 ingredient almond butter? I was utterly shocked as well, but through experimenting, I found that the natural oils in the almonds is enough to make the spread creamy. No added sweeteners, fats, or preservatives. Need I say more?


 

1 Ingredient Almond Butter

yield: 12 oz.

Ingredients:

  • 3 c. unsalted almonds ( roasted or raw, doesn’t matter)

Directions:

  1. Spread the almonds out on a baking sheet and bake at 300°C for around 8 minutes. This activates the oils in the almonds and gives the almond butter a deep, decadent roasted flavor. Once baked, remove the almonds from the oven and allow them to cool for 10 minutes to prevent heat from touching the plastic food processor.
  2. Pour the almonds into a food processor with a blade and process for 15-20 minutes. I used the “chop” mode and kept the processor running consistently. After every 2-3 minutes, I scraped down the sides with a spatula so that the mixture would all be on the bottom of the food processor. side note: the almonds will become a coarse texture, like almond butter. After more processing, the almonds start to look like a thick paste, and you’ll be tempted to add oil because it’ll look too dry, but DON’T, just continue to process for about 5 additional minutes. 
  3. After 20 minutes, the almonds should have become almond butter: thick and creamy, and your entire kitchen will smell like almond paradise.
  4. Store the almond in an airtight jar and store at room temperature. Because the almond butter is literally almonds, the butter can last for up to a year.

If you had enough patience to finally see the almonds transform to almond butter, I want to congratulate you!! It’ll be difficult for me to ever buy almond butter, knowing that I can save money by making it at home as well knowing that it is only made with 1 ingredient.

Enjoy you almond butter with toast, make cookies, or muffins, or simply eat it out of the jar!

Processed with VSCO with f2 preset

Processed almond butter after 20 minutes

Processed with VSCO with f2 preset

Store in an airtight container

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