You know peanut butter, but have you ever looked at the ingredients and nutritional values? It’s choking you with its high sodium, sugar and fat content. Here’s an alternative – and it’s SO easy, you’ll stop buying both almond and peanut butter off the shelf.
You do need access to an oven or a microwave. I prefer the oven. To me the nuts feel crisper and the smell of them roasting is so worth it 🙂
You also need a mixer-grinder. I’ve found the smallest jar is the best suited for quick results.
- 2 cups almonds (*or any nuts, really)
- 3 tablespoons honey (I use Under the Mango Tree organic honey) OR maple syrup
- 1 tablespoon vegetable oil optional
- preheat the oven to 350 F
- spread 2 cups of nuts on a baking tray, make sure they’re cheek by jowl but not overlapping.
- step away for 10 minutes. Check every 5 minutes thereafter.
- You know they’re done when you can cut one easily and the inside is golden instead of white.
Note: if you like crunchy nut butters over creamy, roughly chop up some of the almonds at this stage and reserve.
- Dump into mixer jar. (I did this in two batches).
- Pulse on medium for 1 minutes.
- Open, scrape down the fine dust it has become and run it again for 1 minute.
- Repeat a couple of times. Add the honey in one of the scrape down pauses between running the mixer.
- Add the optional oil if you want it creamier and run again. (I didn’t.)
- The nuts’ natural oils will start coming out pretty quick. It took 4 minutes for each batch to become more or less creamy.For crunchy almond butter, mix in the reserve chopped nuts at the end.
- Put in an air tight bottle (I reuse clean Nutella bottles) and store in the fridge up to 2 months.
You’re done. Amazing, huh? Spread on whole grain bread, eat with an apple, carry as a snack, bake into cookies, eat straight from the bottle…
The ‘butter’ is low GI, totally natural, no sugar, no sodium and no hydrogenated fats! Almonds are high in magnesium, potassium, calcium, vitamin D, B, E, protein, and the list goes on …