I love eating raw almonds by the handful, they are one of my favorite snacks. But, sometimes raw almonds aren’t satisfying enough. Sometimes I want something creamy and smooth, like almond butter, to spread on toast, mix into a delicious smoothie bowl or eat by the spoonful.
Peanut butter is finally found in most normal grocery stores in Italy (hurray!), but it’s hard to find other nut butters. Almond butter has a more delicate taste in respect to peanut butter and has more Omega 3 fatty acids that are important for a healthy heart. It is also high in vitamin E and magnesium. The only place that may have almond butter was a little organic store on the other side of town. So, I got on my bike and headed on a bumpy ride through the cobble stone streets. When I saw the little glass jar my eyes lit up, I grabbed it off the shelf and caught a glimpse at the price: 10euros! What? The jar was tiny. Miniscule. I checked out the ingredient label: almonds and cane sugar. Sugar…sugar…sugar….Ugh. Enough with putting sugar in everything! It was settled. I would make it myself.
Although the bag of organic raw almonds still cost me 5 euros, by making it myself I can put exactly what I want inside my almond butter. ALMONDS. Stop. I don’t understand this obsession with putting sugar in everything…I could go on about this for ages, but I’ll save that for another post.
Back to the delicious homemade almond butter. I feel like an idiot for not making it sooner. All you do it roast the almonds then toss them in a food processor and let it mix for 10-15 minutes. Eat a spoonful then scrape the rest into a mason jar and store it in the refrigerator. Could it get any simpler? I’m never going back: homemade almond butter, all the way.
- 2 cups (280g) raw almonds
- Preheat the oven to 325°F.
- Put the almonds on a tray and cook for 15 minutes. This will give them a lovely toasted flavor and release their oils which will be easier to blend. Transfer the almonds to a food processor fitted with an S-blade and blend for 10-15 minutes or until the almonds have turned from a course meal to creamy butter. (It takes awhile.) Store the almond butter in an airtight container in the refrigerator.