Mmmm, almonds. These little nuggets of nutrients are delicious, right? And even more so when made into a creamy butter. Save yourself the $22 jar of organic, raw almond butter and make your own! It’s super easy. All you need are good quality almonds and a food processor, and maybe a pinch of patience. I like to add a little bit of coconut oil and himalayan pink sea salt to it, too. You can really add whatever you want, depending on how you use your almond butter.
There are many reasons why you would want to include almonds in your diet; they are a great source of protein, dietary fiber, and omega 3’s & 6’s. They also have an alkalizing effect on the body, creating an ideal environment for optimum health. Oh, and they taste good, hehe. And have many uses, especially superb for us veegz with all of our non-dairy cheezes and desserts and such.
These pretty little nuts aid in good brain function as well, due to their riboflavin and L-carnitine content. They also contain healthy fats that actually can help in losing weight. Almonds are a great addition to your diet, especially those who are at risk for heart problems as they support overall heart health and aid in lowering harmful cholesterol.
So, yeah, almonds…. goooood stuff! Now, on to the butter making process ~
I don’t own a dehydrator and I want to keep the almonds raw, so I buy the pre-soaked and dehydrated organic almonds at my local Co-Op Market. They are more expensive than the regular, raw organic almonds that have not been soaked, but to me, the benefits of having soaked and dried almonds are very much worth the little extra cost. (Read more about the benefits of soaking and sprouting in my article here: https://gaianresonance.wordpress.com/2016/07/24/blog-post-title-3/.) You can soak them yourself, of course, as I do when using almonds for anything else, but you really can’t make butter with soaking wet almonds. It comes out water-y and won’t last very long, so drying is a must. There are little tricks to still dry your nuts and keep them raw without a dehydrator. Just know that any heat applied to the almonds need to be under 109 degrees to keep the enzymes and all of the nutrients in tact. After soaking, you can place the nuts in your oven on the lowest setting and keep the oven door open. Or, you can see about resetting the default, lowest temperature on your oven. Another option is…. lay them out to air dry for a bit, give ’em a good rubbin’ with a towel and set them out in the sun for a little bit, checking on them frequently. You don’t wanna dry your nuts to a complete crisp, ha, so, really, check them pretty frequently. It won’t take long.
If you do have a dehydrator, lucky you! Place them in there at 109 degrees for 12-24 hours, checking them every six hours or so.
Place the desired amount of almonds for your butter in the food processor. I start it out on low for a few minutes, then set it on medium. This is where your patience comes in. I know, the sound can be obnoxious. Blast some good tunes or something while you’re waiting. The time it takes for the almonds to become this awesome creamy spread varies between different food processors. I use the Ninja food processor and that takes about 13 minutes.
You can add some oil like extra-virgin, cold-pressed, organic olive or coconut, pinch of pink salt, maple syrup, cinnamon, maca powder, ginger powder; what-ever! Add a little at a time and taste test. We don’t need exact measurements for this kinda stuff; it makes it fun, use your creativity and intuition. (I usually use four cups of almonds and about a tablespoon of coconut oil; it makes about 16 oz.)
I recommend storing your freshly made, unique almond butter in the fridge in an air-tight glass jar. You don’t HAVE to refrigerate, but with all those oils released after the processing, I would say that it’s best to.
Share in the comments below with how you’ve made this your own and your favourite ways to use almond butter!
Happy nut butter making!
Peace & Love ~