Homemade Almond Butter Recipe
Is what you'll need for this recipe - but it's well worth it! Making your own almond butter is a bit time consuming, but tastes much better than the stuff you'll find in the jars at the store. Better yet - you can make sure all of your ingredients are 100% organic and can even add different types of extra ingredients if you like.
- 2.5 cups of organic almonds
... that's it! Seriously!
Add the almonds to a food processor and run on low for 20-30 minutes. (Here's the one I use.) I wouldn't try this in a blender. Blenders are only meant to run for 1-2 consecutive minutes at a time, which just won't cut it for this type of thing.
The almonds will form a sort of wall around the sides every once in awhile, so you'll have to stop and scrape the sides every couple minutes towards the beginning. As the almonds blend, they'll start to heat up (they'll get surprisingly hot!) and release their own oils and you can just leave the food processor to work on its own.
You'll see the almonds go through four stages.
First, it'll look like crumbled almonds swirling around in the bowl. This is the stage where you have to scrape the bowl basically every 60 seconds, and you'll be here for about 5 minutes total.
Second, the crumbles will begin to look a little like wet sand as they start to heat up - this is the longest stage and you'll probably be here for about 10-15 minutes. Don't worry, just keep blending! I promise it will eventually start resembling almond butter soon!
Third, you'll get kind of a grainy, sticky looking almond butter. By this point you're pretty much done needing to scrape the sides of the bowl. It's tempting to want to stop blending early because you're so happy you finally made it, but just keep going! After you've reached this stage, it's just another 5-10 minutes more.
Fourth, almond butter! You'll know you're done when it has that shiny, oily look like the batch in the picture above. Feel free to blend as long as you like to get the right consistency.
- 1 tsp vanilla
- 1 tsp cinnamon
I added vanilla and cinnamon to the almond butter pictured, and it turned out really well! You can add really anything you like during any point of the blending process. For your first batch, I'd suggest waiting until you've made almond butter with no extra ingredients and then tasting to see what you think. With no extra ingredients it's actually pretty flavorful all on its own!
Two no-go's to making almond butter.
My first batch failed for a couple reasons...
- Don't use almonds right after they've been soaked. I think it's great to try soaking your almonds to make them more easily digestible! But if you do, make sure you dehydrate them in the oven or in the sun first before using them to make almond butter. I learned that the hard way and tried to blend almonds that had just finished soaking overnight. I was in stage two for 40 minutes before giving up...
- Don't add extra oils - especially at the beginning of the process. It may get in the way of the almonds being able to release their own oils and just really isn't necessary. If you get to stage four and decide that you'd like the almond butter to have a little more oil, blend for 5 more minutes. Then if you still feel it needs some oil, try adding 1 tbs of something light like coconut oil or olive oil.
And that's it! As long as you stay away from the two no-go's you're in almond butter business. Feel free to post your comments, questions or successes below!