06 Nov Homemade Raw Almond Butter: A Super-Charged Almond Butter Recipe
I have an amazing recipe to share with you today, along with all the reasons why it is great. Almond butter is a terrific twist on traditional peanut butter, and a perfect spread for putting quality nutrients into your body.
I especially love almond butter on sprouted bread. In addition, almonds, (unlike peanuts, which are a type of legume), are in fact a true nut. (Nuts have a single seed in their shell, while legumes will have two or more seeds in their shell).
You don’t want to be eating a poser nut do you? Perks from being from the authentic nut family include extra nutrients and protein, not to mention the fact that you don’t have to worry about any allergic reactions peanuts might cause.
As a nutritional contrast to peanut butter, almonds are overall lower in calories and fat, yet higher in magnesium, copper, calcium, and B vitamins.
I would love to super charge you with a highly nutritious homemade nut butter recipe to make your morning toast that much more interesting. Those keep-the-spoon-in-the-jar types, be warned, the recipe is addicting. If you do not want to make your own, you can pick up organic, raw almond butter at the grocery as well and add the nutritious benefits of almonds to your diet. One note: With the resources afforded to you, please try to purchase organic, locally sourced nut butters and skip the added fillers (hydrogenated oils and unhealthy sugars). Raw is better than roasted too.
HOMEMADE ALMOND BUTTER
- A high-quality blender [you do not want to be disappointed making this recipe]
- Food processor [if you have one]
- 2 cups of presoaked almonds (preferably raw and organic)
- Optional: ¼ cups coconut oil or sacha inchi oil or hazelnut or even a mild-tasting extra virgin olive oil (Use the oil only if you do not have a high-powered blender capable of blending the almonds without the oil.)
- ¼ cup Navita’s Naturals maca root powder
- 1 teaspoon vanilla (best from an actual pod; however, a good quality extract will do)
- 1 teaspoon organic maple syrup (optional)
- A pinch of salt (preferably Celtic Sea Salt or Pink Himalayan crystal salt)
STEPS TO SOMETHING DELICIOUS
- Mince your almonds in the food processor to break down before adding to blender
- Add minced almonds, oil, maple syrup (optional), vanilla, and salt to a high-quality blender to avoid damaged blades; blend until well mixed
- Add maca root powder; blending is finished when achieve silky, creamy consistency
- Dip in an apple, drizzle thickly over toast, or add to a Blueberry smoothie
- Refrigerate in glass Ball jar immediately to maintain freshness; write date made to remember expiration.
- Best to pre-soak almonds, minimum two hours, and ideally over night in filtered water, sea salt, and squeeze of half a lemon. Rinse well in morning with colander. Though some people suffer from tree nut allergies, soaking and even better, sprouting them, greatly reduces the possibility of reaction.
- Note, this homemade almond butter should not sit in your fridge for weeks; make in small, consumable batches, as the humidity absorbed, even in the fridge, will degrade the butter after 3-4 days.
- Another option for flavor is to toast the almonds to bring out a smokier taste; toasting does destroy some nutrients so it is up to you.
- If you can get your hands on one small to medium sized fresh chipotle chili, you are in for an experience. Slightly roast the fresh chipotle chili (if you do not want it too hot, remove the inner veins and seeds). Then, blend the chipotle in with the rest of the ingredients.
- You can substitute any nut or seed of preference – walnut, hazelnut, pecan – for an equally delicious spread.
What is your favorite food to put almond butter on? Share with me in a COMMENT below.
Love How You Live,
photo source: Tasty Eats at Home
Anne DovelPosted at 16:58h, 02 January
Hey Darin. Have you ever frozen raw almond butter? Would that work if I made a little too much? 🙂 And do you dehydrate the almonds after soaking, or process right after draining off the soaking liquid? Thanks!
Andrea GriffinPosted at 08:16h, 19 July
Hi! How much maple syrup? It’s not in the ingredient list but it’s in the instruction portion. Thanks!!! Sounds delicious. I like the idea of using the food processor (which we just got as a wedding gift!)because it does take quite a while in the blender alone.
Michele LandryPosted at 17:19h, 17 January
Sprouted bread slathered with this butter, topped with thinly sliced apples and sprinkled with chia seeds. Best. Breakfast. Ever.
Pingback:Why should we soak nuts and seeds before eating? - HealthyFy SolutionsPosted at 22:04h, 13 December
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