Oh. My. Goodness.
That has to be the beginning of any blog post written about almond butter. It may have been the easiest thing I have ever done. Almonds meet food processor. Ten minute date. And it’s done.
I was apprehensive about starting with a full 2 cup batch, so I halved it. It will be interesting to see just how long it lasts! I am also interested in experimenting with different ingredients but I felt it was necessary to start with a base and be able to note the differences.
So here goes..
1 cup of almonds straight from the bag into the food processor.
This was probably the most difficult part about the process. By difficult, I mean irritating. About 5-7 minutes in, the almond meal begins to move from its mealy stage into its butter stage and really stick to the sides of the bowl so I found myself scraping the sides quite often. Does anyone have a solution for this?
So much so in fact, that I may have processed a whole wooden spoon into three pieces. Don’t ask me how I manage these things.
The result is something amazing though. Despite it being pretty late when I finished up, I couldn’t resist and spread some on a piece of whole wheat toast drizzled with agave. It was heaven. It tasted so absolutely decadent that I went back for a second piece. I must say, I thoroughly look forward to experimenting a tonne with almond butter <3
PS. I have some almonds soaking for my soon to be homemade vanilla almond milk. You can look forward to that post in a couple days.
Happy first day of Spring everyone! Now go on and jump in a puddle ;)