Homemade Almond Butter
I love almond butter. I have a jar in my fridge every week. The homemade version tastes completely different than it’s store-bought counterpart. Creamy. Fresh. Nutty with a taste reminiscent of graham crackers. Almonds are actually quite rich in minerals — magnesium, zinc and even calcium —- but raw almonds contain phytic acid— an anti-nutrient that binds these minerals, limiting our capacity to absorb them. Soaking the almonds and then slowly dehydrating them frees up the minerals for our body to absorb. Enjoy with a fall apple as a snack, drizzle into homemade apple sauce, combine with a few squares of chocolate or dates, or simply by the spoonful.
Ingredients:
2 - 10 oz bags of Organic almonds from Natural Grocers — their bulk store brand.
Water to cover the almonds
Pinch of salt
Tools:
Food processor or Vitamix
Instructions:
I buy plain Organic almonds from Natural Grocers each week. I put them in a bowl and cover them with water and a pinch of salt and let them soak during the day — at least 6 hours. I strain them and then slowly dehydrate them overnight on a cookie sheet or cast iron skillet in my oven at the lowest temperature — mine is 170 degrees — for around 12 hours or until they become crispy almonds. Remove from the oven and let them totally cool before trying to make almond butter —- warm almonds create steam which makes it very difficult to release the oils and make almond butter. I typically put mine in a jar in the fridge and make almond butter the next day or whenever I have time. The most useful tool for making almond butter is a food processor. I’ve had this one for over 10 years. A Vitamix would likely get the job done too. Put the almonds in the food processor and blend until creamy —- sometimes you need to knock down the edges with a spatula before they really turn over into almond butter. Be patient. It takes 10 minutes or more. Sprinkle with salt if you like and place in a jar of your choosing.
Enjoy!
Dr. Jane Litsey