Unbelievable Almond Butter Recipe
A one-ingredient recipe for almond butter- vegan, sugar free, guilt free and of course, healthy
I’ve been inspired to start eating healthier. It’s not been working out as well as I had hoped- a box of soft brown-sugar cinnamon cookies sitting on the dining table doesn’t help very much. I may have to go cold turkey on sugar. Because I’m on the brink of an addiction.
But I feel like this recipe for almond butter is a good start. Like peanut butter, the texture is incredibly creamy and rich. Unlike peanut butter, it has a slightly sweeter aftertaste that also comes with eating almonds.
My sister took IB biology and constantly loomed her ‘wisdom’ upon our eating choices. I love peanut butter- I love crunchy peanut butter with apples. Yum. But these types of butter contain hydrogenated fat which isn’t supposed to be very good for you. Neither are emulsifiers that give store-bought nut butters their their consistency and texture. Also, almonds are full of nutrition- among many functions, they are high in Vitamin E, AND they have been proven to reduce cholesterol levels, heart disease and cancer risks!
This recipe is so simple, it only requires ONE ingredient. Almonds. That’s it. And you don’t need to peel them or anything. If you’re wondering what on earth to do with almond butter, don’t. You can put a couple spoonfuls in your morning smoothie, use it in place of peanut butter to make granola bars, eat it plain (like I like to do), have an almond butter and jelly sandwich- the possibilities are endless. The only difference between using almond butter in place of real butter or most store-bought nut butter brands is- almond butter is not unhealthy. At all. You are going to LOVE this one-ingredient almond butter.
- 250 g almonds
- Place the almonds in a food processor. You can also use a coffee grinder for a finer crumb.
- Blitz until the almonds are powdered, then stir to combine. 3. Keep blitzing and stirring every now and then (this may take around 10 minutes depending on the power of your food processor) until the almonds form a smooth paste. The longer you whiz, the finer it will be and the more the fat is separated (which shouldn’t be too much of a problem).
- Store in an airtight container/jar in the refrigerator or at room temperature.