Almond Butter

 

Being diagnosed with Peanut or Tree Nuts allergies might not necessarily mean your allergic to ALL nuts. I can eat almonds and hazelnuts however I’m allergic to the other Tree Nuts and Peanuts. So, I still have almonds in my porridge every morning and enjoy hazelnut kinder eggs too!

However, I’m also very aware about cross contact between nuts as this can happen very easily within factories that handle nuts. So if using almonds or hazel nuts I always purchase them when in their own packet and wash and dry the nuts before use.

I make my own homemade almond butter as the shop brands often produce a peanut or cashew butter edition too so as these products are all made on the same equipment there is a risk of cross contact with other nuts so it’s not safe for me to eat from these brands. Therefore, with my homemade almond butter I’m confident theres no cross contact with other nuts and I can eat it safely.

Almond butter is a healthy spread for snacks and contains healthy fats, protein, and minerals. Like other nut butters, almond butter is a good source of protein, with 3.4 grams per tablespoon and is high in important vitamins & minerals such as, potassium, calcium, manganese, and magnesium.

It can be eaten on its own, on sandwiches, rice cakes, in oatmeal, smoothie’s and more!

 

INGREDIANTS

  • 3 or 4 Cups of raw almonds (it really depends on how much you want to make)
  • Optional: ¼ teaspoon salt
  • Optional: ½ teaspoon ground cinnamon
  • Optional: ½ teaspoon vanilla extract
  • Optional: 1 tablespoon Honey or Maple Syrup

 

INSTRUCTIONS

  1. Preheat the oven to 150°C (350°F). Spread the raw almonds across a large baking tray and roast the almonds for 10 minutes, mixing them up after 5 mins.
  2. Remove the almonds from the oven and let them almonds cool for about 10 minutes.
  3. Transfer the almonds to a high-speed blender or food processor and blend until creamy, pausing to scrape down the sides as necessary. This step might take a while and you may think that they will never blend into a creamy consistency, but they will! The almonds will go from a flour-like consistency to clumps, to a ball against the side of the food processor and finally it will turn creamy. If the mixture gets hot and the food processor is hot, stop and let it cool for a few minutes then start blending again.
  4. When the almond butter is creamy and smooth, you can add any of the options above such as salt, cinnamon, vanilla extract or honey. If you don’t want to add anything that’s fine, continue to blend it until it’s at the consistency you desire.
  5. Let the almond butter cool then transfer it to a jar. Store it in the fridge for up to 2 weeks and enjoy on toast, crackers, rice cakes, pancakes…. pretty much anything!

 

Let me know if yous give it a go and what snacks you add it to!

 

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