This Honey Roasted Almond Butter easily replaces store-bought.
I decided to make my own almond butter out of necessity. Neither the supermarkets nor the health food shops here in my town sell almond butter. Once when I visited Valencia city I saw a jar in one of the health food shops, it was about €17 so you can believe I left it right there.
Sometimes I get pretty upset when I can’t find certain foods here but then I try to see the upside and thank God that I am a DIY kind of girl.
Not having easy access to certain foods, like almond butter, has forced me to learn to make them myself. I am pretty sure that my homemade versions are way healthier. Plus by making it myself I can customise it as I see fit.
I choose to use blanched almonds. Reason being that almonds along with other nuts, grains and legumes contain phytic acid.
Phytic acid is found in the skin of the almond so by using blanched almonds you can bypass consuming this ‘anti-nutrient’. What’s the problem with phytic acid you may wonder. Phytic acid can bind minerals, iron, zinc, and manganese in the gut before they are absorbed. Once bound, they are excreted through waste. If you’re slightly anaemic as I am that’s not good news.
Don’t go and throw away all the nuts in your pantry just yet though. Humans can tolerate a moderate amount of phytic acid and despite its pitfalls there are potential benefits to phytic acid. This article sums up the pros and cons of phytic acid wonderfully. Please take a few minutes to read it.
Almond butter is pretty simple to make it just requires
some a lot of patience.
Just count your blessings you don’t have to stop and photograph each step like I did.. 🙂
Lets get to it!
Evenly coat almonds with honey and place on a silicone baking mat or a baking sheet lined with parchment paper. Roast the nuts in the oven for 10 minutes. Roasting really brings out the flavour of almonds.
The stages of processing
When you have a smooth, creamy mixture, bump up the nutritional value by adding a couple of tablespoons of Omega Seed Sprinkles and pulse to combine. You could also add some spices like cinnamon and nutmeg, I just never know how I’m going to use the almond butter so I prefer to keep the taste fairly neutral.
Whether you can easily buy a bottle or not there is so much satisfaction in having control over exactly what goes into our bodies.
Won’t you try to make your own almond butter?
Know someone who loves nut butter? Please share this post to give them a chance to try out the recipe too!
More spreads you may like
Find more homemade nut butters from around the web on my Pinterest board
- 2 cups / 300g raw blanched almonds
- 2 tablespoons raw honey
- 2 tablespoons Omega Seed Sprinkles
- pinch of sea salt
- Preheat oven to 350°F/175°C
- Line a baking sheet with parchment or a non-stick mat.
- In a large bowl mix the almonds together with honey to coat evenly.
- Spread the almonds out in a single layer on the mat.
- Roast for 10 minutes.
- Remove the almonds from the oven and place them straight away into the bowl of your food processor. Do not allow the almonds to cool or they will be stuck.
- Add the salt and begin processing.
- The nuts will go from coarsely chopped, to crumbly, to finely ground.
- Continue to process the nuts until the oils are released, and a smooth, creamy mixture is formed. At that point add the 2 tablespoons of Omega Seed sprinkles. Pulse to combine.
- Transfer the almond butter to an airtight glass container and store at room temperature or in the refrigerator.
- Keeps for 1 month.