Where can we even get almond butter from? I’d recently made myself a batch of peanut butter and offered some to the family. My sister got excited, handed a kilo of raw almonds and insisted I make her some almond butter! And here we are today! Whenever I make these nut butters I always think it’s not going to turn out. It turns to flour first, then the oils start coming out but only a little so the whole thing balls up, staying like that for a while and just when you think you’ve stuffed it up (again) it turns into glorious butter!!
The more foods I can make myself, the more I can be sure what’s in there and hopefully better for my psoriasis! Anything that can help my psoriasis is something I’m all for!
I always forget to take photos of the start of these recipes. I get too excited that I’m doing these.
After a couple of minutes the almonds become powdery. You’re on the right track!
Now, they’re turning into fine powder
When the oils start to release the whole thing turns into a ball! It looks totally awesome.
And, when they’re starting to look like this, you’ve hit gold.
Jar that baby up!
Leave some for right now!
- 500g raw almonds
- Preheat oven to 180°C
- Toss almonds onto a baking tray and bake for about 8 minutes moving the almonds around once or twice
- Take out and wait for almonds to cool
- Throw those babies into your food processor and turn on.
- Scrape down sides every few minutes.
- When the oils have released and the almonds turn creamy and smooth, you know that's when it's done! This takes about 12-15 minutes - longer than you think!
- Transfer to jar and store in fridge.
- Lick the scraper and enjoy!