Yesterday I posted about Phat Fudge! One of the key ingredients in my version is almond butter. The fat nuts contain is an essential part of the ketogenic diet, but I don’t think I need to explain the health benefits of nuts.
Now buying almond butter is quick and easy, and no doubt having a jar of almond butter that lasts a while feels less wasteful. Still, what sort of additives do those jars contain to increase shelf life? And will those additives countermand all the goodness of just almonds? Just how much harder would it be to make your own?
Almond butter is surprisingly easy to make. Buy a bag of raw almonds, toast it in the oven and blend it in a food processor until creamy. Add a tiny bit of oil, if you must, to make the almond butter smoother quicker.
2 cups of whole raw almonds
1 clean jar for storage
(Optional: 1/2 teaspoon sea salt. 1 tablespoon MCT Oil)
Spread the almonds on a baking sheet and bake at 275 degrees F for about 15 minutes. Pour the toasted almonds into your food processor and let it blend. Occasionally stop the machine and scrape down the sides.
Eventually, the almonds will release its own oil turning the crumbles into dough, then into a paste, and finally to butter. It’ll take somewhere between 10 and 15 minutes.
If you lack patience and want to cut the process time, when the almonds start to clump together pour in a tablespoon of MCT oil or something equally flavorless and healthy.
That’s it! Enjoy!
For further reading on the benefits of almond butter, I’ve included the links below: