Almond butter is one of the easiest things to make in this cookbook. It’s decidedly not the easiest to clean up, but well worth the trouble. Almond butter is (in my opinion) much tastier than peanut butter and has the added benefit of providing a hefty dose of Vitamin E. You may have avoided it on store shelves because of the high price tag but hopefully this simple recipe will convince you to give it a try. If you prefer the flavor of raw almond, you can skip ahead to the blending paragraph.
- 4 cups almonds
- ¼ teaspoon salt
- ![CDATA]> tablespoons agave nectar (optional)
- Preheat oven to 350°F. Spread one layer of almonds evenly on a sheet pan and roast for 12 minutes.
- Immediately transfer the roasted almonds into a food processor and add the salt and agave nectar.
- Blend until the mixture is smooth, occasionally stopping to wipe down the sides of the food processor. Don’t worry if the mixture looks too dry or thick. The almonds will first turn into a powder, then a dough ball, and eventually into a smooth butter.
- Pour into a glass container and lightly tap the base of the container on the countertop to bring the air bubbles to the surface. Store in the refrigerator for up to three months.
Ready in about 30 minutes
Makes 2 cups