Roasted Almond Butter

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.


Yields32 ServingsPrep Time15 minsCook Time12 minsDifficultyBeginner

Ingredients

 4 cups almonds
 ¼ tsp salt
 3 tbsp agave nectar (optional)

Instructions

1

Preheat oven to 350°F.

2

Spread one layer of almonds evenly on a sheet pan and roast for 12 minutes.

3

Immediately transfer the roasted almonds into a food processor and add the salt and agave nectar.

4

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.

5

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.

Nutrition Facts

Serving Size 1 tbsp

Servings 32


Amount Per Serving
Calories 74
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Total Carbohydrate 4.1g2%
Dietary Fiber 1.5g6%
Sugars 2.g
Protein 2.55g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 cups almonds
 ¼ tsp salt
 3 tbsp agave nectar (optional)

Directions

1

Preheat oven to 350°F.

2

Spread one layer of almonds evenly on a sheet pan and roast for 12 minutes.

3

Immediately transfer the roasted almonds into a food processor and add the salt and agave nectar.

4

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.

5

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.

Roasted Almond Butter
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