Nut butters are most definitively a staple in my diet!

Healthy fats in it’s most yummy form <3

Some nut butters I actually buy premade, like peanut butter, others I like making myself. When buying nut butters, be conscious of additives. There are plenty of nut butters with added oils, sugar or other nasties.

BUT, almond butter is most definitively something you should be making yourself!

I’ve perfected my own recipe over the years, but it’s pretty simple..here’s my absolute favorite recipe that serves as base for my other nut butter mixes. I also use this nut butter in my baking recipes.

Recipe:

• raw almonds, 4 cups equals 2 cups nut butter
• optional: pink Himalayan salt, 1/2-1/1 ts per 4 cups
• food processor

Heat your oven to 170 degrees Celsius. Spread the almonds in a single layer on a baking sheet.

Roast for 15-20 minutes, I always do 20 as I like my butter dark roasted. They should be brownish after 20 minutes, but not burned.

Let the almonds cool for a bit before adding them to the food processor. Using the chopping accessory you want to let the machine run for a good time, stopping when necessary to push the dry mass down from the edges. The trick here is to let it run until your nut butter is completely liquid! so when it looks just about done, give it another 4 minutes. When storing the nut butter it will set over time, so this is necessary to get a good spreadable nut butter. -presuming you don’t eat it all within 3 days, as I’m know to do…

Time to add your optionables!
Add the salt and mix for a good minute if you want a salty nut butter, I suggest starting with half a ts and then adding more to your liking.

you can also add cinnamon, vanilla, ground coffee beans, apple spice, 100% cacao… if adding a dry product like cacao, you might want to mix it with a bit of coconut oil first to not ruin the texture of your nut butter.