Homemade Almond Butter

I've always enjoyed nut butters ever since I was a kid.  As with all kids, my favorite was peanut butter.  I loved all the name brands and frequently enjoyed peanut butter and jelly sandwiches.

However, as I grew older and especially after my bout with cancer, I've learned a lot about how important ingredients are and how choosing a brand with unhealthy ingredients can harm one's health.

Many brands of peanut butter contain hydrogenated or partially hydrogenated oils to prevent separation, and emulsifiers to modify texture along with tons of sugar.  Also, peanuts aren't classified as nuts, they are in fact, legumes.  Therefore, they have lectins, which can be very disruptive to your digestive system.  They also contain aflatoxins.  

So, now my go to spread, aside from cashew butter (check out my post on how to make cashew butter) is almond butter.  Almond butter is a better and healthier choice, but it was costing me a bit too much money.  Really good almond butter, with no sugar and no added questionable ingredients, is hard to find, not to mention expensive.  I have seen 16 oz jars on supermarket shelves go from $7 to as much as $17 per jar.  It depends on the store and the brand.  A 16oz package of raw almonds will yield 16oz of almond butter and I certainly can find 16oz of raw almonds for a lot less than $17.  

Also, just like peanut butter, many brands of almond butter also contain many of the same questionable ingredients.  

So, I've decided to make my own and let me tell you, I was not disappointed.  Homemade is always the best, because you put in the best ingredients to suit your taste.  It takes a little time and lots of patience, but it's well worth the effort, not to mention the cost savings.  Why pay extra for someone to grind the almonds for you, when you can grind them yourself and make an even better product?  They say homemade is always better and this is one perfect example!  

Ok then, let's get started.  

First, we start out by roasting the almonds.  Buy raw almonds and roast them yourself.  Not much is lost in the way of nutrients when toasting them.  You still get the same amount of protein, fiber and healthy fats and just a tiny bit less vitamin, but not much less.  Roasting them helps bring out the natural oils while grinding them to make the butter.  It takes less time when the oils are released and helps the process go much quicker.  Trust me, I've tried grinding them without roasting them first and it took much longer for them to achieve the desired creamy texture.  Aside from that, roasting also gives the almonds a nice toasty flavor, which is quite delicious.

You can also buy pre-roasted almonds, which means you won't need to roast them yourself.  Make sure you get the unsalted ones.  I find that the salted ones are a bit too salty.  You can add salt to suit your own taste or don't add salt at all if you're on a salt restricted diet.  Totally up to you. 

Preheat the oven to 350F 

Spread 3 cups of almonds out on a cookie sheet lined with parchment paper.

When oven is thoroughly heated, place almonds in oven for 10 minutes, taking them out midway to stir them.  

Remove them from the oven and let them cool until they are warm, but not hot.  Usually takes about 10 minutes.  

Place them in ahigh speed blender or food processor.

Ok, now you're all set to whir away!  Process the almonds until smooth and creamy.

You will need to stop periodically to scrape down the sides.  Keep going!  It will take about 4 or 5 times of stopping and scraping but be patient.  It seems like it will take forever to get past the gritty texture, but it does happen.  I promise!  Think of it this way.  If you didn't roast the almonds, it would take even longer.

Ok, now it's finally done and has reached the desired creamy texture.

You can now add anything you like to this homemade almond butter to add extra flavor.  Add whatever you like.  Cinnamon, honey, pure maple syrup, (stevia or monkfruit, if you need to watch your sugar intake) for sweetness, vanilla extract or almond extract and definitely a pinch or two of salt to enhance the flavor.  Add whichever ones you want or none at all.  It's up to you!

I apologize that I do not have the exact measurements for any of the above added ingredients. Whatever added ingredients I add, it's to suit my taste and I suggest you do the same to suit your taste as well.  You are creating something that you will enjoy eating, so let your creative juices flow.   

After adding any of these extras, run the food processor/blender again to blend them in.  

And now we're ready to spoon it into a jar.

Allow the almond butter to cool, then screw the lid on the jar and place it in the refrigerator.  It should last 2 weeks.  Please always check for mold spores.  

Ok, so there you have it!  

We now have a delicious homemade nut butter that can be enjoyed anytime.  

Spread some on toast in the morning and enjoy it with your coffee.  Or spread some on some celery sticks for a midafternoon snack.  

Hope you enjoy it!  

Stay tuned for more recipes!  

Bon Appetit!