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- Diet & lifestyle
- Free from
- Sugar free
This is a quick and simple way to make a small batch of natural, no added sugar, almond butter. Add a pinch of salt or other ingredients to taste if desired.
7 people made this
- 140g toasted almonds
- 2 teaspoons olive oil
MethodPrep:10min ›Ready in:10min
- Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.
Reviews & ratingsAverage global rating:(45)
Reviews in English (36)
This recipe worked out quite well. Toasted single layer of almonds in 300 degree oven for 20 minutes before placing in food processor. When processing, continued to add oil (may need more than recipe states) until reached desired consistency. Also added a touch of sea salt which enhanced the almond flavor.-25 May 2009
I didn't follow the recipe exactly, but my tip on making this is to add some honey if the end product is too "dry" and so not so spreadable. The honey makes the almond butter a little sweet and that much more yummier! A great, healthy alternative to peanut butter!-19 Jul 2009
by Grady Sullivan
This was so simple! The hardest part was the clean-up. I added the olive oil until it started to get creamy then, added 2 Tbs. honey. I may never buy store bought nut butters again! Thanks for sharing.-30 Jul 2010
Easy Homemade Almond Butter
How to make homemade almond butter in minutes that tastes better than anything you can buy at the store. Jump to the Homemade Almond Butter Recipe or read on to see out tips for making it.
More nut butter recipes! How to make peanut butter (including how to make chocolate peanut butter) and how to make creamy cashew butter.
Making Almond Butter in a Vitamix
Here’s why I love my Vitamix. You can take 15-20 minutes (depending on the size and strength of your food processor) to make homemade almond butter in a food processor. And it works, no doubt about it. Or, you could take one minute to make homemade almond butter in your Vitamix – for rich, creamy, super smooth almond butter. Which would you choose?
Peanut butter chocolate muffins
With a slightly fudgy peanut butter texture and a rich chocolate flavour, these will keep well for several days. If you're a peanut butter addict as I am, these really hit the spot when that late-night craving comes a-knocking. Makes 12.
75g unsalted butter, softened
100g peanut butter (any sort)
175g caster sugar
3 medium eggs
75g sour cream
75ml cold milk
100g chopped roasted salted peanuts, plus a few extra to finish
225g chocolate chips (any sort)
150g plain flour
2 tsp baking powder
Line the indents of a 12-pocket muffin tray with muffin paper, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Mix the butter, peanut butter and caster sugar until smooth, then beat in the eggs. Beat in the sour cream and milk, then stir in the peanuts and chocolate chips. Sift in the flour, cocoa and baking powder, fold through, then spoon into the muffin papers. Sprinkle a few peanuts on the top of each muffin and bake for about 25 minutes, until risen and golden.
Lightly Salted Crunchy Almond Butter Recipe
Whenever I get to stay in an apartment away from my own, my first order of business is to secure the makings of a good breakfast for the next morning. And when we arrived in San Francisco last month, we got to do so at the nearby Bi-Rite Market.
I first collected a bunch of farm-direct, organic apples from one of the produce baskets at the front, picked up a half-gallon of orange juice from the refrigerated section, then made my way straight to the nut butter aisle.
There, I surveyed the scene, picked up this and that jar, compared ingredients and prices, and set my heart on the lightly salted, crunchy almond butter from G.L. Alfieri. I adore lightly salted, crunchy peanut butter, but had never tried it in its almond incarnation clearly I was missing out.
And this choice turned out to be one of the gastronomic highlights of the entire trip: the almond butter base was vibrantly flavorful, the salt dosage perfect, and the crunchy almond bits, well, what grinch doesn’t like crunchy almond bits?
We went through the jar at such a clip that we soon had to buy a second one, and the first kitchen project I undertook on our return was to recreate it with the ingredients I can get in France: here, we get a choice between blanched and unblanched almond butter (purée d’amandes blanches or purée d’amandes complètes), but sadly, no salted or crunchy options for us Gauls.
The almond butter base was vibrantly flavorful, the salt dosage perfect, and the crunchy almond bits, well, what grinch doesn’t like crunchy almond bits?
It took a few tries, but I nailed the formula, using Jean Hervé’s whole almond butter: it is made with Sicily almonds stone-ground at low temperature, and it is the closest in flavor to the Alfieri almond butter the Naturalia brand is a bit cheaper, but the almond taste is less refined. To that I added unblanched almonds, toasted and evenly chopped (see note below recipe), and some grey (or unrefined) sea salt.
It’s a pretty simple preparation, but one that is a significant step up from regular old smooth almond butter: the salt bolsters the almond flavor, and the roasted crunch of the almond nibs makes a fine thing even finer.
And it is the key component of my current breakfast of choice: a crisp, tart apple cut into slices, dusted liberally with freshly grated Saigon cinnamon, and dipped into a good dollop of the lightly salted, crunchy almond butter. It is both refreshing and satisfying, and I find it holds me over until lunchtime.
Now, I have also brought back a pretty jar of this pecan peanut butter with wildflower honey and sea salt from Big Spoon Roasters, and I suspect this may have to be my next Pimp My Nut Butter project.
About the cinnamon I use
I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.
Why you'll love this almond butter smoothie
- It's sweet from all the berries. Read: no added sugar!
- Almond butter and hemp seeds give it more than 12 grams of protein to keep you full all morning.
- There's a handful of spinach hiding in here but it doesn't taste like a green smoothie.
- It's a healthy vegan + paleo + gluten-free breakfast.
- Perfect for filling up on fruits and veggies without feeling like you just ate half of your daily minimum.
My brain takes a while to turn on in the morning. Sound familiar? I used to have one of those jobs where I would have to get up far too early in the am, run around the house getting ready like some sort of early morning zombie woman, then try to pretend for the next few hours that I wasn't really still sleeping in my head. I wish I had known about the amazing power of smoothies then.
Almond Butter Cookies Recipe Ingredients
Ready to bake? Here’s what you’ll need:
- Almond butter, of course! It fills the cookies with rich, nutty flavor. Be sure to use creamy – not crunchy – almond butter for this recipe.
- Ground flaxseed and water – They replace an egg, helping the cookie dough bind. As a result, these almond butter cookies are totally vegan!
- All-purpose flour – Make sure to spoon and level the flour for this recipe. This method yields a lighter cup of flour than one that’s scooped straight from the bag or jar. These cookies have a stiff dough, so a precise flour measurement is crucial. If your cups of flour are too heavy, the dough will be dry and difficult to work with.
- Baking powder and baking soda – They help the cookies rise.
- Coconut oil – For richness! Make sure your coconut oil is soft, but not melted, for this recipe.
- Granulated sugar and brown sugar – They make the cookies lightly sweet.
- Vanilla extract – It gives the almond butter cookies warm depth of flavor.
- And sea salt – I add fine sea salt to the dough and sprinkle flaky sea salt on top. They make the cookies’ sweet, nutty flavor pop!
Find the complete recipe with measurements below.
How do you make Keto Almond Butter Cups?
- Place a silicone muffin tin on a cutting board or baking sheet so it is stable, you will need to be able to move it around, set aside for later.
- Melt the coconut oil by microwaving in 20 second increments in a medium size mixing bowl.
- When the coconut oil is completely melted, add the sugar free chocolate chips and stir. Microwave in 20 second increments until the chocolate is smooth. Be sure to stir in between heating to make sure the chocolate melts evenly.
- Carefully spoon the melted chocolate into standard size silicone muffin tins. Spoon enough to cover the bottom well.
- Once the base of the muffin tins are covered carefully, tilt it back and forth so it covers up the sides slightly. Place in the freezer or fridge and let chill for 10 minutes.
- Spoon the almond butter into each cup (you can heat this for 15 seconds so it is smooth if you want)
- Spoon the remaining chocolate over the almond butter and tilt back and forth so it’s smooth.
- Place in the fridge or freezer until set.
Almonds are pretty hard in texture, so working in stages to grind them down into a creamy spread is key. You will notice the motor heating up the nuts from the immense shear force required. If needed, take some breaks to allow the motor to cool down to prevent burn out.
I recommend working in smaller batches, about 2 cups of almonds at a time so that it processes quicker and reduces the chance of overheating.
- Add the toasted almonds and salt to the food processor or blender. Process until a fine ground nut texture is reached, but not yet a paste, about 1 minute.
- Scrape down the sides of the unit and process for another minute until the almonds become fine in texture. Then process another minute until a paste forms. You may notice that the almond butter may clump together in a “ball” before it becomes smooth. Keep working the almonds until it looks consistent in texture before adding the coconut oil.
- Add 1 tablespoon of coconut oil to the almond mixture and process for 1 minute. Continue to scrape down the sides and process until a smooth and creamy consistency is reached, about 3 minutes.
Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I’ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).
The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn’t tell a difference in the texture or flavor of the final product.
My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.
This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it’s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments!