Homemade Almond Butter

This is incredibly easy, it just requires you to be patient. It's a great little
job to do while cooking another meal as the grinding just takes place in the
background while you concentrate on something else! Grinding the almonds into a
butter makes them much easier to digest, whilst still giving you all the
benefits of the nuts - oils, calcium, protein - and is great for keeping vata
down. Extra bonus - it's much cheaper than buying almond butter from a shop. You
can also try making cashew, sunflower seed, pumpkin seed or any other nut
butters.

Servings: 2 jars

Author:

Prep Time
30 minutes

Total Time
30 minutes

Course:

other

🧂 Ingredients

3 empty jam jars

full of organic almonds
a little coconut oil or virgin sunflower oil

optional, I use ~1-1.5 tbsp
salt to taste

optional, I don't use
EQUIPMENT: a food processor

using a "S" blade - ideal one you can leave to do it's grinding without you having to keep your hands on it. If not, you'll just have to be even more patient!

Instructions

1 Put the almonds in the food processor.
2 Press on and leave it to blend for about 15 minutes (with a powerful food
processor, a bit longer with a weaker one). Scrape down the sides occasionally.
It looks like it is never going to work, it makes a powder for a long time and
you think that is all that is going to happen. And then suddenly, as if by
magic, it becomes a smooth paste and then a creamy butter.
3 Depending on your desired consistency, add a little coconut oil or sunflower oil
to make it a bit more runny and creamy. This is optional, you may be happy
without the oil.
4 If you want a crunchy almond butter, add a few almonds at the end and allow it
to blend for another few minutes.
5 Add a tiny bit of salt (optional).
6 Scrape back into the two jars and store in the fridge. Lasts for weeks in the
fridge (if you don't gobble it all up at once, that is!).

Homemade Almond Butter

Course:

🧂 Ingredients

Instructions

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