Thursday, 11 June 2015

Recipe: Homemade almond butter & Snack Happy Challenge update

Two weeks into my 21-day Snack Happy Challenge with the Almond Board of California and I'm feeling perky. A few people have commented on how good my skin looks which I put down to the vitamin E content of the almonds, but could equally be the high levels of magnesium (which contributes to reducing tiredness and fatigue) or linoleic acid (omega 6) found in this tasty little nut.

As well as snacking on a handful of almonds each day (30g or so is about right), I've been looking for other ways to incoporate them into my meals. One very easy way to use almonds is to make them into nut butter. Really, it could not be easier - only one ingredient is required and the food processor does it all for you.

Homemade almond butter

For a large jar you will need:

450g (3 cups) almonds
Salt - optional


1. Put the almonds into the bowl of the food processor, fitted with the most deadly of blades (I think it's called an S blade).

2. Switch on the machine and watch and listen as the almonds tumble about and clatter against its plastic sides.

3. The almonds will start to break down and become sandy in texture, a little like a crumble topping.

4. Keep going, stopping only to push the mixture down the sides of the bowl if it looks as though they're being left out.

5. Before long, your almond butter will start to look less grainy and more smooth, and will clump together like a dough. Keep going, keep going!

6. The dough consistency turns into a smooth paste. At this stage, I poured a teaspoon or so of salt gradually down the funnel into the mixture. The almond butter is ready when you see it turn shiny - this is when the oils are released and the process is complete. It will feel warm to the touch, and tastes creamy and delicious.

Use as you would peanut butter, and store in a jar in the fridge for a couple of weeks. It probably won't last that long, though.

Read the previous Snack Happy Challenge post and recipes here.

More vegan recipes.

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