Nothing But Almonds In This Almond Butter
The great thing about this homemade almond butter recipe is its simplicity. As you all know, I’m a big fan of keeping things simple in the kitchen. So with that in mind, the only thing that you’ll need to make this butter is three cups of raw almonds. With that three cups, you’ll be getting lots of healthy monounsaturated fats, vitamin E, zinc, magnesium, protein, antioxidants and fiber. All of those great nutrients end up making one incredibly healthy nut butter. Almond butter can help to lower cholesterol levels, reducing your risk of developing cardiovascular disease and diabetes. (1)
For Best Results, Use a Food Processor with an S-Blade
To actually make the almond butter, you’re going to need a food processor that’s been fitted with an S-blade. If you don’t already have one of these, you can get an excellent food processor directly from Amazon by clicking here. That’s the model I used for making my almond butter, and it comes with four titanium coated S-blades, making it perfect for this recipe.
All you have to do is place the almonds in the processor and process them for between 10-20 minutes, or until the almonds have been processed into a creamy texture. You may also have to scrape down the sides of the processor with a spatula. Once the almonds have been processed into a creamy mixture, transfer them into a jar to store in your fridge.
I was honestly pretty surprised with just how good this almond butter recipe turned out. At first I thought I would need to add a few other ingredients to get it just right, but it’s perfect as it is with nothing but raw almonds. Better yet, this homemade almond butter can be used in all of the recipes featured on this site that require almond butter as an ingredient.
Here are a few of my personal favorite recipes that use almond butter that you can try out with this homemade butter:
- 3 cups raw almond
- Place the almonds in a food processor fitted with S blade and process for 10-20 minutes or until creamy, scraping down the sides with a spatula as necessary.
- Transfer in a jar and cover with a lid.
- Refrigerate until ready to use.
Did you make this recipe? Leave a review (pretty please!)
|Folic Acid (B9)||5.2 µg|