Hello from this beautiful Autumn afternoon. As I sit here, I am feeling relaxed and at ease after finally recovering physically and emotionally from our last egg collection for IVF last month and also completing my last naturopathic exam for awhile. The thought of going back to work after four weeks off is making me feel a little uneasy when I think about it. I am also sitting here by candlelight with the remnants of homemade almond butter in a jar with the intention of sharing the simple af recipe!
Look, most people who know me, know that I am a 100% peanut butter addict. As in, a d d i c t. Especially if its salted and roasted. I am also a lover of almond butter but not the price tag that comes with it #10dollarsforasmalljar! So I decided to make my own.
The only items you need are almonds, salt, an oven and a good quality blender. I prefer my almonds organic/ insecticide-free and Australian when available. Sometimes I do purchase the activated almonds however they do tend to become a little pricey so I often just purchase the raw almonds from bulk food stores and roast them myself. The roasting brings out such a beautiful, nuttier flavour- almost a vanilla flavour!
This almond butter is delicious eaten on its own by the spoonful (as I am doing right now!), slathered on top of toast/oats/muesli/chia puddings and my latest obsession at the moment is having it drizzled over some homegrown mangoes from my grandparents’ tree. The recipe is so simple that you don’t even need measurements! Additionally, you can substitute the almonds with macadamias, cashews, brazil nuts or even combine them. Of course, you could also make pumpkin seed or sunflower butter for those with nut intolerances/allergies.
Makes 1 cup- easily halved/doubled/tripled/quadrupled!
3 cups organic, raw almonds
1 tspn salt, depending on preference
Option of adding vanilla powder/ paste or cinnamon if desired
- Preheat a fan-forced oven to 190C.
- Line a baking tray with baking paper (I used unbleached and compostable baking powder) and cover the tray with a layer of the almonds. Ensure they are distributed evenly so they roast consistently. Roast the almonds for 15-20 minutes, checking often after the 15 minute mark to ensure the almonds don’t burn.
- Take the tray out of the oven and let the almonds cool for at least 20 minutes.
- Place the almonds in a good-quality blender ( I used my humble Thermomix) and blend, blend, blend baby! Once you see the consistency below, add the sea salt and continue blending until your desired consistency. Thermomix owners; I blend at Speed 6-7 for two minutes.
5. Store the almond butter in a glass jar. Please note that depending on your blender, the almond butter may be warm from the machine. If this is the case, place the almond butter in the fridge to cool before covering the jar with the lid.
❂ As mentioned earlier, other nuts can be substituted for the almonds or you could mix them and make your own ABC (Almond, Brazilnuts, Cashew) butter.
❂ The almond butter should last at least a fortnight in the fridge although every batch I make only lasts me a week!
As usual, please let me know if you create a recipe and feel free to connect with me here or over on Insta: @momentslikemine 🙂
Take care and enjoy this seasonal change wherever you may be in this big, humble world!
“We are learning, too, that the love of beauty is one of Nature’s greatest healers.” Ellsworth Huntington.