So here’s the deal. Well actually, there’s two deals. Here’s the deal #1. Almonds and I have a weird relationship. I LOVE almond bits, slices, chunks, almond milk, and almond butter – but I struggle with whole almonds. I actually feel like I’m allergic to whole almonds (but not in any other form). Is that weird? I know it sounds crazy! I had a weird experience with a scratchy throat once after eating whole raw almonds and it felt like my esophagus was shrinking. After that, I stayed away from the almond variety for a while. Then slowly started incorporating them back in (not whole). I love almond milk (because I don’t so much love regular milk) and I recently discovered I love almond butter!
Here’s the deal #2. I totally made this almond butter on accident! I was simply trying to make almond flour for a recipe (coming soon) and just thought I needed a few more seconds of blending for a more ‘fine’ flour and all the sudden it began to clump together and moisten. Oopsie! Well, I decided to let it run anyway because I’d wanted to try making homemade almond butter anyway. Worked like a charm. Two ingredients: almonds & just a touch of melted coconut oil. You will always find in my refrigerator a tub of natural peanut butter and a tub of almond butter. I’m a label looker, so ingredients are important. Our peanut butter is made of dry roasted organic peanuts & sea salt, and our almond butter is made of dry roasted almonds. With a simple ingredient list like that, I was sure I could make it at home.
So there’s one more deal. Deal #3. I absolutely LOVE our Blendtec (and no, I’m not being paid to say this). It’s the truth! We use it at LEAST once a day, if not more…depending on what my time in the kitchen looks like for the day. My husbands most favorite use for it is making his morning protein shakes or green smoothies and my favorite use is for grinding wheat berries in to fresh whole wheat flour. Now I can add making nut butters to the list, because this was crazy simple!
Homemade Almond Butter
Homemade Almond Butter is more quick & simple than you'd think!
- 1 c. whole almonds
- 1 tsp. melted coconut oil
- Blend almonds for 1-2 minutes until they begin to moisten. Add melted coconut oil & blend again until desired consistency. Keep refrigerated.
Serving size = 2 tbsp. Recipe yields 16 tbsp.