Homemade Almond Butter

Its authentic nutty flavour is irresistible and adds a powerful health kick to any breakfast or snack. It is rich in protein, essential fatty acids and fibre.

It can be enjoyed in a variety of ways. Some of our favourite are spreading it on a slice of fresh homemade whole grain bread or a healthy muffin, as well as using it for dipping apple slices in for a scrumptious snack! Yum!

Ingredients:

1 cup raw organic almonds

¼ teaspoon unrefined sea salt (like Celtic or Himalayan)

1 teaspoon raw organic cane sugar (optional - you can also use raw honey)

1 tablespoon organic virgin coconut oil*

* If you have a high powered blender (like this one) or food processor, the oil can be omitted.

Equipment:

oven (for roasting almonds - omit if making raw almond butter)

baking tray (for roasting almonds - omit if making raw almond butter)

food processor or high powered blender

spatula

Directions:

While almond butter can be made from raw nuts and is technically more nutritious, slightly roasting the nuts just prior to making the butter considerably enhances both flavor and aroma. To roast the almonds, spread them in a thin layer on a baking sheet at 350°F for about 8-10 minutes. Stir a couple of times to assure even roasting. Remove them from the oven when they start to change color.  Allow almonds to cool to touch.

Now that your almonds are nicely toasted, it is time to grind them into butter. Combine the almonds, sea salt and cane sugar in your food processor and process until the nuts are finely ground. At first, the mix will be dry and dusty. Continue processing the almonds until the oils release from the nuts and the almond butter becomes smooth and creamy. It can take up to 10 minutes for the oils to release. You will know the oils are beginning to release when the mixture starts to change from a dry, crumbly mixture to a smoother, creamier mixture.

Add the oil (if necessary) and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary. For chunky butter, stir in ¼ cup chopped almonds. Store, tightly covered, at room temperature. Store in the refrigerator for extra freshness and longer "shelf life".

Variations:

Substitute hazelnuts, Brazil nuts, cashews, organic peanuts, sunflower seeds or macadamia nuts for the almonds. Or combine two or more of these nuts together for an interesting butter!

You can even make delicious Homemade Nutella spread (like Nutella but healthier!) by combining raw cacao powder and a touch of unrefined cane sugar with hazelnuts. So divine! Enjoy your nut butter of choice!