This is so easy to make – you just need some nuts and a food processor and you’re ready to go. It’s also cost effective – save money and buy your almonds in bulk and freeze what you don’t need to keep them fresh. Just make sure they are good quality and fresh when you buy them for best results.
Almonds are rich in zinc, magnesium and a good source of plant protein. Great added to toast, with sliced apple, in baking and smoothies. Just be mindful of eating it too liberally – it’s really easy to overeat nuts when using nut butter in place of whole nuts.
| Makes one jar |
|---|
| 400g almonds, ideally organic |
| Pinch sea salt |
I tend to put my almonds into the oven on a low heat for 10-15 minutes to warm them up before making my almond butter, it gives them a lovely flavour and speeds up the process a little. Just use a low heat though to avoid burning, around 120 degrees C. You can skip this step if you want to, it may just take a few more minutes to reach the desired final consistency.
Remove the nuts from the oven and place into a food processor with the ‘S’ blade attached and process the nuts for around 10-15 minutes. I advise that you stop the processor every few minutes to scrape the nuts down the sides of the bowl. The nuts will go through a few stages, firstly almond meal, then after a while the nuts will start to clump together and turn grainy, before finally becoming smooth and creamy and just like the almond butter you buy from the shops. Avoid adding any water as this will encourage mould formation and reduce the shelf life considerably.
When your nut butter has cooled, spoon it into a clean, sterilised jar and store in the fridge for up to a month.
