Monday, 22 July 2013

Almond Butter

In recent times, I've been coming across posts from various food blogs on how to make your very own homemade almond butter. If I had not stumbled upon these recipes, honestly, I would have never thought it would be possible to make almond butter from scratch, or any kind of nut butter for the fact.

Many food blogger who have attempted making almond butter more than often suggest various flavourings, such as cinnamon, chocolate, or honey could be added to the nut butter to enhance its taste. I thought I would have to add some salt and perhaps some honey to achieve a nicer tasting almond butter. But boy was I wrong! This beauty was so good on its own and it didn't need any flavour enhancers, not even salt, making this an extremely healthy recipe, albeit in moderation. Trust me, its that good, even I was a little surprised with the amazing end result.

In order to make your very own almond butter, you would need almonds, of course, and a durable food processor or grinder. Fret not if you have a not so sturdy food processor or grinder, you could still attempt making this butter but the process might take you a little longer than usual.

I only used 200g of almonds since it was my first time making it and I was rather skeptical on whether it would turn out well and if it didn't I didn't want it to end up being a royal flop!

Start of by roasting the almonds. You could very well use raw almond instead of roasting it, but I would strongly suggest roasting it since it lends a very deep flavour to the almond butter. In a baking tray covered with foil, lay the almonds in a single layer. Roast the almond for 10 minutes in the oven. 

Once done, remove the roasted almonds from the oven and let it cool for a bit. 

Place the almonds in the food processor or grinder and grind away.

This is how it looks after 1 minute of grinding.

After 3 minutes.

After a full five minutes. I was surprised that it took me only 5 minutes to reach this consistency, since most blogger mentioned that it would take around 10 minutes to reach this consistency.

Place the butter in an airtight container and place it in the fridge for up to 6 weeks. 

You may consume the almond butter with toast or cracker, but the best way which works for me is by dipping sliced apples into the butter and eating them.

200g almonds, roasted

1) Preheat the oven at 150 degree celsius.
2) Place the raw almonds in a single layer on a baking try lined with foil.
3) Roast the almonds in the preheated oven for 10 minutes, stirring a couple of times in between.
4) Once done, remove the roasted almonds from the oven and let it cool for a bit.
5) Place the almonds in the food processor or grinder and start grinding.
6) Stop grinding every 1 minutes and scrape down the sides and continue grinding for another minute and repeat the same till the almond butter comes together.
7) Once the almond butter comes together, place the contents in an airtight container and refrigerate for 4-6 weeks.
* If you are adding and additional flavourings, like sugar, salt, honey, or cinnamon, the shelf life of the butter may be reduced to 1 to 2 weeks in the refrigerator. 

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